Smoked Ribs

This Smoked Ribs Recipe is the ONLY one you'll ever need. Whatever type of ribs you are smoking (spare ribs, pork ribs, baby back ribs), this 3-2-1 ribs method will give you fall off the bone ribs every time along with that distinctive smoky flavor that is undeniable.

Course Appetizer, Dinner

Cuisine American, BBQ

Keyword Smoked Ribs, St. Loius Style Ribs

Prep Time 10 minutes

Cook Time 6 hours

Servings

Calories 161kcal

Equipment

1 Smoker

Ingredients

1 slab St. Louis Style Pork Spare Ribs, about 3 pounds (any kind of ribs will work in this recipe)
2 tbsp Yellow Mustard
1/4 cup Dry Rub for Pork
1 cup Apple Juice or Apple Cider
1/4 cup Brown Sugar packed
1/2 cup BBQ Sauce + more for serving/dipping

Instructions

Preheat your smoker to 225° F. Since every smoker is different, you’ll want to follow the manufacturer instructions for startup.
Remove the membrane found on the bone side of your rack of ribs.
Pat your Ribs dry with paper towels and spread classic yellow mustard all over the meat. Then, generously apply a dry rub seasoning of your choice to all sides of the ribs.
Place your fully seasoned ribs either in a rib rack or directly on the smoker grate. Smoke for 3 hours.
Tear off a few sheets of aluminum foil and layer together to create a "boat". Place your ribs in foil boat bone side up and transfer to smoker grate. Carefully pour Apple Juice and Brown Sugar mixture over ribs and crimp foil to create an airtight vessel. Continue smoking for 2 more hours in the braising liquid.
Remove your ribs from the foil wrap and discard liquid. Slather a sauce of your choice all over ribs. I used my Homemade BBQ Sauce. Add the ribs back to the smoker to smoke for ONE FINAL hour and to let the sauce set.
Finally, remove ribs from smoker and let rest for at least 10 minutes.
Add more BBQ if preferred and serve warm.

Nutrition