Smoked Ribs (Baby Back or St. Louis Style Spare Ribs)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
5 hrs
-
Additional Time
7 mins
-
Total Time
5 hrs 17 mins
-
Servings
10 servings
-
Calories
381 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Smoked Ribs (Baby Back or St. Louis Style Spare Ribs)
Description
The ribs are seasoned generously with a dry rub containing brown sugar, smoked paprika, kosher salt, black pepper, cayenne, garlic powder, and onion powder to create a complex spicy-sweet crust. After applying the rub and refrigerating overnight, the ribs are smoked at 225°F for three hours to develop smoky flavor and tenderize the meat. Following this initial smoke, ribs are wrapped in foil with a mixture of apple juice and BBQ sauce to infuse moisture and flavor during an additional 1.5-hour smoking period.
Once unwrapped, ribs are brushed with BBQ sauce and returned briefly to the smoker to set the glaze. This preparation results in ribs with a well-developed bark, moist interior, and balanced barbecue taste. Serving suggestions include classic barbecue sides like bacon ranch potato salad, macaroni salad, baked beans, and sweet cornbread.
Leftover ribs can be rated and reviewed per the original source's recommendation for feedback. The recipe’s preparation ahead and cooking times make it suitable for weekend barbecues.
Ingredients
For Dry Rub
- ½ cups brown sugar packed
- 1 ½ tsp smoked paprika
- 1 TB kosher salt
- 1 ½ TB black pepper freshly ground
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
For Ribs
- 2 racks pork ribs 3-4 lbs each baby back ribs or St. Louis Style spare ribs
- ½ cups apple juice 100% juice
- ½ cups BBQ sauce your favorite brand
Instructions
Do Ahead
- Combine Dry Rub ingredients in a small bowl. This can be done several days ahead of time and kept airtight until ready to use.
For the Ribs
- Clean and dry ribs with paper towels. Trim off excess fat. Thoroughly apply seasoning mix to both sides of the ribs, pressing in firmly. Cover in foil and refrigerate overnight.
- Preheat smoker to 225F. Remove ribs from foil and place cold ribs (meat side up) in smoker and smoke for 3 hours. Meanwhile, combine BBQ sauce with apple juice and set aside.
- After 3 hrs, remove ribs from smoker and place onto a big piece of foil with the bone side facing up. Pull up sides of foil to create a little "tub" and pour BBQ sauce and apple juice mixture over the ribs. Cover ribs tightly with foil and ensure juice does not leak. Place ribs back into the smoker (bone side up) and smoke for 1.5 hrs.
- Remove ribs from smoker and discard foil and sauce/juice mixture. Generously brush both sides of ribs with BBQ sauce. Place ribs back into the smoker (meat side up) and smoke 30 min.
- Remove from smoker and let rest on cutting board for 5-10 min before slicing. Serve with additional BBQ sauce on the side.
Notes
- Serve smoked ribs with traditional barbecue sides such as bacon ranch potato salad, Hawaiian macaroni salad, baked beans, and sweet cornbread.
- Apply the dry rub thoroughly and refrigerate overnight to deepen flavors before smoking.
- Slow smoking at 225°F followed by a foil braise with apple juice and BBQ sauce ensures tender, flavorful ribs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 28g | 56% |
| Fat | 43g | 66% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 87mg | 29% |
| Sodium | 597mg | 25% |
| Potassium | 525mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
