Barbecue Ribs
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Additional Time
15 mins
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Total Time
6 hrs 30 mins
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Servings
4
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Calories
785 kcal
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Course
Main Course
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Cuisine
American
Barbecue Ribs
Description
This recipe starts by removing the membrane from the back of the ribs, which helps achieve tenderness and allows flavors to penetrate. A complex dry rub combining sweetness from brown sugar with savory and smoky elements like paprika, garlic powder, onion powder, and chili powder is applied liberally. The ribs are positioned meat side up in a smoker preheated to 180°F and smoked for three hours, with additional wood chips added for smokiness.
After initial smoking, the ribs are tightly sealed in foil with apple cider and brown sugar, creating a steaming environment that tenderizes the meat. The smoker temperature is then raised to 225°F to continue cooking inside the foil. Once the ribs reach the desired tenderness, they are finished with an application of BBQ sauce, contributing a tangy, sweet finish.
The resulting ribs show a smoky aroma, a balance of sweet and spicy flavors from the rub and sauce, and tender meat that pulls easily from the bone. These ribs fit well as a main dish for outdoor cookouts or hearty dinners accompanied by traditional barbecue sides.
Ingredients
- For the rub:
- 1/4 cup dark brown sugar
- 2 1/2 teaspoons salt
- 1 teaspoon black pepper freshly ground
- 1 1/2 tablespoons paprika
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 3/4 teaspoon thyme dried
- 3/4 teaspoon oregano dried
- 1/2 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper (omit or add more if you prefer it even spicier)
- For the Ribs:
- 2 racks baby back ribs can also use spareribs or St. Louis style ribs, 4-5 pounds total
- 3/4 cup apple cider or apple juice
- 1/4 cup dark brown sugar
- 1 cup Best BBQ Sauce Recipe (click link for recipe)
Instructions
- Preheat your smoker to 180 degrees F. If the membrane hasn't already been removed from the back of the ribs, remove it by using a knife to lift up the corner of the membrane, grip the membrane and pull it off. Discard and also trim off any excess fat from the ribs.Season both sides of the ribs with the rub. It will look like a lot but use it all. Place the ribs on the smoker, meat side up, and close the lid. Smoke the ribs for 3 hours, adding more wood chips around the halfway point. At the end of the 3 hours the internal temperature of the ribs should be around 165 degrees F.
- Place a large piece of heavy duty aluminum foil on work surface and place the ribs on it. Pull the sides of the foil up to keep the liquid enclosed. Pour the apple cider into the foil packet. Sprinkle the brown sugar over the ribs. Crimp the foil tightly together to create a solid seal. Increase the temperature of the smoker to 225 degrees F, carefully place the foil-packed ribs in the smoker, close the lid, and let the cook for 2 hours.
- After 2 hours carefully transfer the ribs to a work surface. Remove the ribs from the foil with tongs (discard the foil and juices) and generously brush each side of the ribs with the BBQ sauce. Set the ribs back on the grill, meat side facing up. Close the lid and continue to smoke for about another hour, or until the ribs reach 196-204 degrees F and the sauce is set. Be careful not to over-cook the ribs or the meat will be dry and chewy.Remove the ribs and let them rest for about 10 minutes. Slice them into individual ribs and serve with extra BBQ sauce on the side.
- For the Oven Method: Preheat the oven to 275 F. Wrap the rub-covered ribs in foil (omit the apple cider) and place them on a baking sheet in the oven. Cook for 3-4 hours until the meat falls pulls very easily away from the bone or the internal temperature of the meat is between 196 F to 203 F. Uncover the foil from the ribs, drain off the excess liquid, and slather on a generous amount of BBQ sauce to both sides. Turn the oven to broil and continue to cook the ribs for a few more minutes just until the sauce has set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 785 kcal
% Daily Value*
| Calories | 785kcal | 39% |
| Carbohydrates | 56g | 19% |
| Protein | 41g | 82% |
| Fat | 43g | 66% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 162mg | 54% |
| Sodium | 1806mg | 75% |
| Potassium | 933mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
| Vitamin A | 784IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 168mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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