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Smoked Pork Ribs


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Rate this recipe 4.2/5 (23 Votes)


  • Dry Rub Seasoning:
  • 8 lbs. pork ribs
  • 1 recipe dry rub seasoning for ribs
  • 1-2 recipes basting sauce for ribs
  • 1 recipe barbecue dipping sauce for ribs
  • Apple-wood chips soaked overnight
  • 1 Tbsp. dried thyme
  • 1 Tbsp. dried marjoram
  • 3 Tbsp. ground cumin
  • 2 Tbsp. ground allspice
  • 3 Tbsp. paprika
  • 1 Tbsp. garlic powder
  • 2 tsp. celery salt
  • 1 1/2 Tbsp. salt
  • 1 1/2 Tbsp. black pepper
  • Basting Sauce:
  • 1 1/2 cups tomato juice
  • 1 1/4 cups water
  • 1 Tbsp. garlic salt
  • 1/4 tsp. celery seed
  • 1/2 cup distilled white vinegar
  • 1 Tbsp. liquid hot sauce
  • Barbecue Dipping Sauce:
  • 4 cloves garlic
  • 1 can (28 oz.) diced tomatoes with chiles
  • 1 cup canned tomato puree
  • 1/4 cup molasses
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • salt & pepper to taste



Step 1

Dry Rub Seasoning: Combine all spices in a bowl. Stir thoroughly and store the rub in a jar with a tight-fitting lid until ready to use.
Makes about 3/4 cup.

Basting Sauce: In a bowl, combine all of the ingredients. Stir thoroughly and stor in a plastic container in the refrigerator until ready to use.
Makes about 3 1/2 cups.

Barbecue Dipping Sauce: In a saucepan, combine all of the ingredients. Bring the mixture to a boil, stirring. Turn down the heat and simmer the sauce for 5 minutes, stirring occasionally. Remove the sauce from the heat and let it cool. Puree the sauce in a blender or with a stick blender. Store it in a plastic container in the refrigerator.
Makes about 5 cups.

Prepare the Ribs: Cut the rib racks in half or thirds for easier handling and to fit the smoker, if necessary. Rub the ribs on both sides with the dry rub, very lightly coating them all over. Transfer them to a large dish, cover with plastic wrap or foil, and refrigerate for 2 days.

Prepare a grill or smoker. When the grill is ready, place the soaked apple-wood chips over the coals or in the smoker box.

Place the ribs in the center of the grill and brush them with basting sauce. Cover the grill and cook the ribs, turning every 30 minutes and brushing with basting sauce every time you turn them. Keep the smoker or grill at a steady 225 to 250 degrees.

On most cookers, when the oven temp is 225°F, it takes about three to four hours to cook a slab of baby backs and about five to six hours to cook a slab of St. Louis cut ribs or spares. They are slightly undercooked at that stage. I then put the sauce on and sizzle it in on a hot grill for about 5 minutes per side. This finishes the cooking and makes sweet sauces taste their best. But you have to stand there and watch them so the sauce won't burn. If you skip the sizzling step, add another 30 minutes of cooking time at 225°F.

When the ribs are done to your liking, remove them from the smoker. Cut into individual ribs and serve at once with extra dipping sauce.

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