Smoked Ribs Recipe

overhead view of smoked ribs in a red plastic basket.

5 from 3 votes

These traditionally smoked ribs are so delicious and fall-off-the-bone tender! Made super flavorful with a homemade dry rub, they're perfect for parties, BBQs, and game days!

Prep Time15

Cook Time3

Total Time3 15

Course: Dinner

Cuisine: American

Servings:

Author: Becky Hardin

Equipment

Smoker

Ingredients

2 racks Baby Back Pork Ribs
2 cups apple juice in a spray bottle

Dry Rub Seasonings

2 teaspoons celery salt
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons freshly ground black pepper
3 teaspoons ground paprika
¼ teaspoon cayenne pepper

Instructions

Remove the silver skin (membrane) off the back side of the ribs if the butcher did not already do this by taking the blunt end of a knife and tracing it under the membrane. Pull the membrane away from and off of the ribs.
2 racks Baby Back Pork Ribs
Preheat the smoker to 300°F for 15 minutes with the lid closed.
Combine the rub seasonings in a small bowl or ramekin. Rub the ribs on the top side thoroughly with the seasoning. Let ribs rest as the smoker comes to temp.
2 teaspoons celery salt, 2 teaspoons garlic powder, 2 teaspoons chili powder, 2 teaspoons freshly ground black pepper, 3 teaspoons ground paprika, ¼ teaspoon cayenne pepper
Place the ribs directly on the grill grate of the smoker. Smoke for 30 minutes, then spritz several times with apple juice. Repeat spritzing every 30 minutes until 3 hours has passed. Flip the ribs once at 1 hour, and then every 30 minutes after. Check to be sure the internal temp of the ribs has reached 202°F before removing.
2 cups apple juice
Rest the ribs on a wooden cutting board for 10 minutes. Working from left to right, slice next to the next bone (on the left hand side of it) to make even sections. Serve with your favorite bbq sauce if desired. Enjoy!

Video

Notes

If your smoker uses wood chips, look for lighter woods with a fruitier flavor, such as hickory, oak, mesquite, grapevine, apple, cherry, or pecan. Avoid overpowering woods such as elm, cedar, cypress, fir, pine, redwood, spruce, sycamore, poison oak, or eucalyptus.
Trim and prep your ribs properly before starting. Be sure to remove the silver skin (membrane) on the back of the ribs.
Don't be stingy with the rub! Be sure to fully coat the ribs on all sides with the rub for the best flavor.
Spritz the ribs often with apple juice to keep them moist and juicy.
Rest the ribs for 10 minutes before cutting to keep the juices in.

Storage: Store smoked ribs tightly wrapped in aluminum foil in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition