pork rib smoker recipe

Written ByJenny Smyth Posted on
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The Best pork rib smoker recipe

I’ve been perfecting this pork rib smoker recipe for years, and it’s become a staple in our household. The first time I tried it, I was hooked – the combination of tender meat, rich flavors, and that perfect smoky aroma is unbeatable.

My kids love it when I make it for family gatherings or special occasions, and my husband requests it regularly. What I love most about this recipe is how easy it is to make – just marinate the ribs, throw them on the smoker, and wait for the magic to happen.

The end result is always worth the effort. I’ve tweaked this recipe over time to make it healthier, using a mixture of olive oil and spices instead of traditional seasonings.

This way, we can enjoy our favorite comfort food without worrying about the calories. My family and I have enjoyed this dish countless times, and we never tire of it.

It’s become a part of our traditions, and I’m excited to share it with you today.

Smoky Pork Ribs

4.6 from 822 votes

Tender, fall-off-the-bone pork ribs infused with smoky flavor. Perfect for backyard barbecues or family gatherings.

Prep Time15 mins
Cook Time4 hours 30 mins
Resting Time0 mins
Total Time4 hours 45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Ribs

4 lbs pork spare ribs
2 tbsp brown sugar
2 tsp paprika
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp chili powder

For the Sauce

1 cup barbecue sauce
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp smoked paprika

👨‍🍳Directions

1Preheat smoker to 225°F (107°C) using your favorite type of wood chips.
2Soak the wood chips in water for 30 minutes before adding to the smoker.
3For the best results, use hickory or apple wood chips.
4Remove the membrane from the bone side of the ribs by sliding a knife underneath and pulling it off.
5Pat the ribs dry with paper towels.
6This step is crucial to achieving tender ribs.
7In a small bowl, mix together brown sugar, paprika, black pepper, garlic powder, onion powder, salt, and chili powder.
8Rub the spice mixture evenly onto both sides of the ribs, ensuring they are well coated.
9This will create a flavorful crust on the ribs.
10Place the ribs bone-side down in the smoker.
11Insert a meat thermometer into the thickest part of the ribs to monitor the internal temperature.
12Smoke the ribs for 3 hours or until the internal temperature reaches 165°F (74°C).
13The ribs should have a nice pink smoke ring and be slightly firm to the touch.
14Wrap the ribs tightly in aluminum foil and return them to the smoker.
15Cook for an additional 1.
5 to 2 hours, or until the internal temperature reaches 195°F (91°C).
16The ribs should be very tender and easily pull apart with a fork.
17While the ribs are cooking, prepare the barbecue sauce by mixing together barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, and smoked paprika in a bowl.
Set aside.
18Remove the ribs from the smoker and carefully unwrap the foil.
19Brush the barbecue sauce evenly onto both sides of the ribs.
20Return the ribs to the smoker and cook for an additional 15-20 minutes, or until the sauce has caramelized and the ribs are nicely glazed.
21The ribs should be sticky, sweet, and smoky.
22Remove the ribs from the smoker and let them rest for 10 minutes before slicing.
23This allows the juices to redistribute throughout the meat.
24Slice the ribs between the bones and serve with additional barbecue sauce on the side.

🔧Equipment

Smoker
Basting brush
Aluminum foil
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 100mg🧂Sodium: 900mg🌾Total Carbs: 15g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 30g

📝Notes

Tips: For extra tenderness, you can also wrap the ribs in foil and add a small amount of apple juice or beer before sealing. This method, known as the 3-2-1 method, involves smoking the ribs for 3 hours unwrapped, then wrapping them in foil with liquid for 2 hours, and finally smoking them unwrapped for 1 hour.

Watch Video Of How Smoky Pork Ribs Works

This pork rib smoker recipe has been a game-changer for our family gatherings and special occasions. Not only is it ridiculously easy to make, but it’s also packed with nutrients from the olive oil and spices used in place of traditional seasonings.

One thing we always do after enjoying these delicious ribs is save any leftovers for later – they reheat beautifully in the oven or on the grill. Whether you’re hosting a casual dinner party or just need something comforting after a long day, these pork ribs are always a good idea.

❓ Frequently Asked Questions About Smoky Pork Ribs

1.

Q: What kind of wood should I use for smoking these ribs?
A: For a classic BBQ flavor, I recommend using hickory or mesquite wood chips. You can also mix different types of wood for a unique taste experience.

2.

Q: How long should I marinate the ribs before smoking?
A: Marinating time depends on your preference – you can marinate them for as little as 30 minutes or up to several hours in the fridge. The longer they marinate, the more flavorful they’ll be.

3.

Q: Can I use this recipe with other types of meat?
A: While pork ribs are the star of this recipe, you can experiment with other meats like chicken or beef short ribs if you prefer.

4.

Q: How do I achieve that perfect balance of sweet and tangy flavors?
A: To get the perfect balance of flavors, make sure to use a good quality BBQ sauce that’s not too sweet or too tangy – adjust the amount according to your taste preferences.

5.

Q: Can I store leftover smoked ribs in the fridge or freezer?
A: Yes, you can store leftover smoked ribs in an airtight container in the fridge for up to three days or freeze them for up to two months.

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