These smoked BBQ ribs are made with a two-step process to infuse them with tons of deep flavor and make them so tender and juicy. First, they sit with a dry rub, then they’re smoked until tender. Next, they’re slathered with a sweet, tangy, and spicy sauce and smoked some more until they fall off the bone. It’s an easy recipe that always brings everyone back for more.
If you love ribs as much as I do, then this is the recipe for you. Just like my dry rub pork ribs and crockpot BBQ pork ribs, these smoked BBQ ribs are super-tender and juicy, featuring a deep, complex flavor that makes the meat really pop. I love making these throughout the summer for dinner or potlucks, and everyone is as happy to eat them as I am to make them. You and everyone you know will love them, too. I can’t wait for you to try them!
Why You’ll Love This Recipe
- Basic Ingredients: Everything you need to make this recipe is either in your kitchen or at your local grocery store.
- Simple Recipe: The rub, sauce, and smoking process are all very easy and beginner-friendly.
- Flavorful: Between the rub and the sauce, these ribs explode with flavor in every bite.
- Customizable: You can easily change the recipe to suit your taste.
- Versatile: These ribs are the perfect dinner or addition to any summer party or potluck.
- Great for Meal Prep: These are freezer-friendly, so you can make a double batch for future meals.
Ingredients
Dry Rub
- Cajun Seasoning: Cajun seasoning adds earthy, complex flavor and a kick of spicy heat.
- Aromatics: Granulated garlic and onion add a classic, aromatic flavor with a nice blend of natural sweetness and bite.
- Ground Mustard: Ground mustard adds a tangy, earthy element.
- Smoked Paprika: Smoked paprika adds depth and smokiness.
- Cayenne Pepper: Cayenne pepper adds a nice kick of heat.
- Sugar: A mix of brown and granulated sugars both complement and balance the other bold flavors in the rub.
Pork Ribs
- Pork Ribs: Pork ribs are meaty and flavorful and work perfectly with the rub and sauce ingredients.
- BBQ Sauce: BBQ sauce adds sweetness and tang.
- Apple Juice and Brown Sugar: Apple juice and brown sugar added to the foil with the ribs give them more sweetness and tang.
- Butter: Butter gives the final sauce extra richness.
- Jalapeno: Sliced jalapeno adds more flavor and heat.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Ribs: Your favorite pork or beef ribs will work for this recipe. Use the ones you like best.
- BBQ Sauce: Use your favorite BBQ sauce for this recipe. Each variety lends its own unique flavor to the ribs.
- Mild: Omit the cayenne pepper and jalapenos for a mild version.
Instructions
- Combine the rub ingredients in a small bowl and set aside.
- Remove the membrane from the back of the ribs, then rub both sides of the ribs with yellow mustard.
- Pat ⅓ of the rub mixture onto the back of the ribs, then pat the rest onto the meaty side.
- Smoke the ribs for a couple of hours at 265 degrees. Then transfer them to a piece of foil large enough to seel in the juices around the ribs.
- Brush the BBQ sauce over the ribs, then add the remaining ingredients and seal the foil around the ribs.
- Continue smoking for another couple of hours. Then, open the packet and smoke until the ribs are super tender.
- Let the ribs rest for about 20 minutes. Enjoy!
Tips
- For even deeper flavor, let the dry rub sit on the ribs for about an hour before smoking.
- Be sure the foil is large enough to accommodate the ribs, their juices, and the other ingredients.
- Always check for a membrane on your ribs. Some stores remove it, while others don’t.
Pairing Suggestions
Pair these ribs with all your favorite summer sides like baked beans, smoked corn on the cob, coleslaw, and any others you like.
FAQ
Ribs are done when the meat pulls away from the bone easily. If you’re using a meat thermometer, the internal temperature should register between 195 and 207 degrees.
To easily remove the membrane from ribs, slide a sharp knife gently between it and the meat underneath on one side. Then, gently pull until you have a loose piece large enough to grab. Use a paper towel to get a good grip, and gently pull upward, removing the membrane.
Ribs generally fall off the bone when their temperature is between 195 and 207 degrees.
Try These Smoked BBQ Ribs
If you’re looking for the best ribs you’ve ever had, then you need to make these smoked BBQ ribs. Their dry rub, saucy liquid, and long smoking time combine to create ribs that have everyone coming back for more. Give them a try, and I know they’ll be your new go-to for the summer months.
More Delicious Rib & Grill Recipes You’ll Enjoy
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Smoked BBQ Ribs
Ingredients
Rib Seasoning
- ⅓ cup brown sugar
- 2 tablespoons Slap Ya Mama seasoning
- 2 tablespoons sugar
- 1 tablespoon granulated garlic
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 1 ½ teaspoons granulated onion
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Pork Ribs
- 3 pounds pork loin baby back ribs
- ⅓ cup yellow mustard
- ½ cup Sweet Baby Ray’s barbecue sauce
- ½ cup brown sugar
- 1 cup apple Juice
- ½ sliced jalapeno
- ¼ cup butter, cut into tablespoons
- ¼ cup agave
Instructions
- Preheat smoker to 265°F
Rib Seasoning
- In a small bowl, add all the dry rub seasoning ingredients. Stir to combine. Set aside.
Pork Ribs
- Remove silver skin from the back of the ribs by inserting a butter knife under the skin. Grab a paper towel, grab the membrane, and pull off the membrane from the back of the ribs.
- Smother yellow mustard over both sides of the ribs.
- Take ⅓ of the seasoning and pat onto the underside.
- Flip over, add the remaining seasoning to the meaty side of the ribs.
- Place on the smoker for 2 hours. (Do not open the smoker for at least 2 hours).
- Remove ribs from the smoker and place on aluminum foil large enough to seal in the juices around the ribs.
- Brush BBQ sauce over ribs and add sliced jalapenos, apple juice, pads of butter, agave, and brown sugar over the ribs.
- Seal the aluminum foil around the ribs and place back on the smoker for another 2 hours.
- Open rib pack to expose the meat and smoke an additional 1 hour.
- Remove from the smoker and let set 20 mins in foil before serving.
Notes
- For even deeper flavor, let the dry rub sit on the ribs for about an hour before smoking.
- Be sure the foil is large enough to accommodate the ribs, their juices, and the other ingredients.
- Always check for a membrane on your ribs. Some stores remove it, while others don’t.
Storage
Refrigerate for up to 4 days in an airtight container. For longer storage, wrap the ribs in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag. To reheat the ribs, defrost them overnight if frozen. Then, microwave individual portions at 1-minute intervals until heated through.Nutrition
