pork ribs in smoker recipe

Written ByJenny Smyth Posted on
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The Best pork ribs in smoker recipe

I’ve always been a fan of traditional Southern cuisine, and pork ribs in a smoker recipe is one of my absolute favorites. There’s something about the way the slow-cooked meat falls off the bone that just hits the spot every time.

My family loves it when I make this recipe for our Sunday gatherings, and it’s always a hit. The kids can’t get enough of the tender meat and tangy barbecue sauce, and my husband appreciates the effort I put into making something so delicious from scratch.

As for me, I love how easy it is to prepare ahead of time and let the smoker do all the work while we’re busy with our day. It’s a true comfort food that never fails to satisfy our cravings.

I’ve tried many different recipes over the years, but this one remains my go-to for its simplicity and flavor. The key to making great pork ribs is to let them cook low and slow until they’re fall-apart tender, which is exactly what this recipe delivers.

Whether you’re a seasoned pitmaster or just a casual cook, this recipe is sure to become a favorite in your household too. The best part?

It’s incredibly easy to customize to your tastes – just add your favorite seasonings or try out different types of wood chips in the smoker to give it an extra depth of flavor.

Smoked Pork Ribs

4.8 from 510 votes

Tender, smoky pork ribs with a perfect bark and a sweet, tangy glaze. This recipe uses a simple dry rub and low-and-slow smoking for fall-off-the-bone results.

Prep Time20 mins
Cook Time5 hours
Resting Time0 mins
Total Time5 hours 20 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Dry Rub

1/4 cup brown sugar
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper

For the Ribs

2 racks pork baby back ribs (about 4 pounds total)
1/2 cup apple juice in a spray bottle
1/2 cup barbecue sauce (optional, for glazing)

👨‍🍳Directions

1Remove the thin membrane from the back of each rib rack by sliding a butter knife under it and pulling it off with a paper towel.
2Pat the ribs dry with paper towels, then apply the dry rub generously on all sides, pressing it into the meat.
3Preheat your smoker to 225°F using charcoal and wood chips for a steady smoke.
4Place the ribs bone-side down on the smoker grates, close the lid, and smoke for 3 hours, spraying lightly with apple juice every 45 minutes to keep them moist.
5After 3 hours, wrap each rack tightly in aluminum foil with a splash of apple juice or apple cider vinegar.
6Return the wrapped ribs to the smoker and continue cooking for 1.
5 to 2 hours, until the internal temperature reaches 203°F and the bones wiggle easily.
7If glazing, unwrap the ribs and brush them with barbecue sauce.
8Place them back on the smoker, meat-side up, for 15 to 20 minutes until the sauce sets and becomes tacky.
9Remove from the smoker, let rest for 10 minutes, then slice between the bones and serve.

🔧Equipment

Smoker
Charcoal or wood chips (e.g., hickory or apple)
Spray bottle
Instant-read thermometer
Aluminum foil
Basting brush

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 45g💛Saturated Fat: 16g❤️Cholesterol: 195mg🧂Sodium: 900mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 14g🥩Protein: 42g

📝Notes

For extra tenderness, you can add a dry brine by salting the ribs the night before. Adjust the cayenne to your spice preference. Apple or cherry wood chips give a milder smoke flavor.

Watch Video Of How Smoked Pork Ribs Works

This pork ribs in smoker recipe has become an absolute staple in our household, perfect for casual weeknight meals or special occasions alike.

And don’t even get me started on how well it freezes – just wrap those beautiful fall-apart tender ribs tightly in plastic wrap or aluminum foil before popping them into an airtight container for up to three months storage.

Reheat them by wrapping them back up and baking at 250°F (120°C) for about 20-25 minutes or until heated through.

❓ Frequently Asked Questions About Smoked Pork Ribs

Q: What type of wood should I use in my smoker for this recipe?

The type of wood you choose will greatly impact the flavor of your pork ribs, so it’s worth experimenting with different options to find the one that works best for you. Some popular choices include hickory, oak, and apple wood – each will give your ribs a unique twist.

Q: Can I use a charcoal grill instead of a smoker?

While you can definitely adapt this recipe to use a charcoal grill, keep in mind that you’ll need to adjust your cooking time and temperature accordingly. A smoker allows for such low heat over such long periods that it’s hard to replicate that exact same effect with a grill.

Q: Do I need any special equipment for this recipe?

Nope! Just make sure you have a decent smoker setup (or can borrow one from a friend), some good quality pork ribs, and all the necessary spices and seasonings on hand.

Q: Can I prepare the pork ribs ahead of time?

Of course! One of the best things about this recipe is how well it lends itself to meal prep – simply season and store them overnight in an air-tight container until you’re ready to fire up the smoker.

Q: Will this recipe work with baby back ribs or St Louis-style pork ribs?

Absolutely – feel free to experiment with different types of ribs if that’s what you have on hand!

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