There is nothing better than bbq smoked ribs on a summer day! Being from the south, I have been bbq-ing for many years, ribs being one of my favorite meats to smoke. Once these ribs are done they will be falling off the bone and melting in your mouth!

Best meats to smoke:

When it comes to smoking meat you want to pick the ones that are higher in fat and need more time to cook. Smoking meats at a low temperature that are higher in fat allow the fat and collagen to break down and become moist. Below are my favorites to smoke.

  1. Pork Shoulder/Butt: Pork shoulder, also known as pork butt, is a favorite among barbecue enthusiasts. It is marbled with fat, which melts during the smoking process, resulting in tender, juicy, and flavorful meat. Pork shoulder is commonly used to make pulled pork, a classic BBQ dish.
  2. Beef Brisket: Brisket is a challenging cut that, when smoked correctly, rewards you with incredible flavor and tenderness. It comes from the chest area of the cow and is known for its rich marbling. Slow smoking breaks down the connective tissues, resulting in succulent and melt-in-your-mouth slices of beef.
  3. Ribs: Whether it’s baby back ribs or spare ribs, they are a staple in the world of smoking. Ribs offer a perfect balance between meat and bone, making them ideal for absorbing smoky flavors. With the right seasoning and technique, you can achieve tender, smoky, and finger-licking ribs that are sure to impress.
  4. Chicken: Smoking chicken imparts a unique flavor profile while keeping the meat incredibly moist. Whole chickens, chicken thighs, and chicken wings are popular choices. The low and slow smoking method helps the meat retain its juiciness, and the smoky flavor complements the poultry perfectly.
  5. Turkey: Smoking a whole turkey can take your holiday feasts to the next level. The slow cooking process keeps the meat juicy and enhances its natural flavors. The smoky aroma and beautifully browned skin create an irresistible centerpiece for any special occasion.

What kind of pork ribs should you choose:

Choosing the right ribs is paramount to creating a masterpiece. While baby back ribs are popular for their tenderness and quick cooking time, spare ribs offer a more substantial meat-to-bone ratio, making them a favorite among BBQ enthusiasts. Remember to source high-quality, fresh ribs to achieve the best possible results, I prefer organic / local pork. For this recipe I am using baby back for more tenderness.

Preparing the ribs:

Before diving into the smoking process, it’s crucial to prepare your ribs properly. Start by removing the membrane from the bone side of the rack. This thin layer can prevent flavor absorption and hinder tenderness. A gentle tug using a paper towel or a blunt knife should do the trick. Once the membrane is removed, generously season your ribs with mustard and a dry rub, allowing the flavors to penetrate the meat. Popular ingredients for a dry rub include brown sugar, paprika, garlic powder, salt, and black pepper. Let the ribs sit overnight in the S

Steps of smoking the ribs:

  1. Prep / season the ribs.
  2. Smoke for 2 hours at 250*F with wood chips of choice, adding wood chips every half an hour.
  3. Wrap in foil and add liquid and smoke for 2 hours, no need to add more wood chips, they already have enough smoke flavor.
  4. Remove from the smoker and baste with bbq sauce, slice and serve.
@kellyscleankitchen

How to make bbq pork ribs #ribs #bbqribs #bbq #pork #cooking

♬ Ain’t No Mountain High Enough – Marvin Gaye & Tammi Terrell
  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 4 Hr
  • TOTAL TIME: 4 Hr 20 Min

This is a smoker recipe, but will also list oven options below!

Ingredients:

  • 1 rack of baby back pork ribs
  • yellow mustard
  • Rub:
    • 2 tbsp salt
    • 2 tbsp garlic powder
    • 1 tbsp pepper
    • 2 tbsp smoked paprika
    • 2 tsp chipotle powder
    • 1 tsp chili powder
  • 1/2 cup apple cider vinegar
  • Bbq sauce

Preparation:

STEP 1.

Prepare the rack of ribs. Remove the membrane on the bone side of the ribs. Coat both sides in yellow mustard.

Mix the spices for the rub together and sprinkle on both sides of the ribs. You might have extra of the rub, reserve for future use.

Refrigerate the ribs overnight.

STEP 2.

Prepare the smoker. Turn the smoker to 250*F and add the wood chips. I use an electric smoker, however you can do the same for a charcoal grill using zone grilling method and maintaining the low heat.

Once heated, add the pork ribs to the smoker and smoke for 2 hours, adding wood chips as needed, roughly every 2 hours.

*If you are using an oven, turn the oven to 250*F and place the pork ribs on a wire wrack over a sheet tray, bake for 2 hours.

STEP 3.

After 2 hours, remove the ribs and wrap in a foil wrap / pocket. Add apple cider vinegar to the packet, making sure the liquid is underneath the bone side and the meat side is facing up. Seal the package and place in the smoker for 2 hours. Make sure it is sitting on a sheet tray because some of the liquid may leak.

*If using an oven do the same process but bake in the oven for 2 hours.

STEP 4.

Remove from the smoker and oven. Take it out of the foil and test for doneness. If you can easily remove a bone from the meat, it is done. Brush with bbq sauce and serve.

If the meat is still tough, remove from the foil, brush with bbq sauce and return to the smoker for another 1 hour of cooking.

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