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Smoky BBQ Pork Ribs

Smoky BBQ Pork Ribs
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Smoky BBQ Pork Ribs are the ultimate backyard classic — tender, fall-off-the-bone meat coated in a sticky, sweet, and smoky glaze. With just a bit of patience, you can create restaurant-quality ribs at home that will impress your friends and family. These ribs combine deep wood-smoked flavor with a rich homemade BBQ sauce, making every bite juicy, flavorful, and unforgettable.

Ingredients

For the Ribs:

  • 2 racks pork ribs (baby back or St. Louis cut)

  • 2 tbsp kosher salt

  • 1 tbsp black pepper

  • 2 tbsp paprika

  • 1 tbsp brown sugar

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tsp cayenne pepper (optional, for heat)

For the BBQ Sauce (Glaze):

  • 1 cup ketchup

  • ½ cup apple cider vinegar

  • 2 tbsp brown sugar

  • 1 tbsp honey

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • Salt and pepper to taste

For Smoking:

  • Wood chips (hickory, applewood, or cherry)

  • Foil and a meat thermometer

Instructions

  • Prepare the Ribs:
    Remove the thin membrane on the back of the ribs by sliding a knife underneath and peeling it off with a paper towel. Trim any excess fat from the edges.

  • Dry Brine:
    Sprinkle the ribs evenly with kosher salt and refrigerate uncovered for at least 2 hours or overnight. This helps tenderize the meat and enhance flavor.

  • Apply the Dry Rub:
    In a small bowl, mix paprika, brown sugar, garlic powder, onion powder, black pepper, and cayenne. Rub this mixture evenly over the ribs on both sides. Let sit at room temperature for 30 minutes before smoking.

  • Set Up Your Smoker:
    Preheat your smoker to 225°F (107°C). Add your choice of wood chips — hickory for bold flavor, applewood for mild sweetness, or cherry for a balanced smoke.

  • Smoke the Ribs (3-2-1 Method):

    • 3 hours: Place ribs bone side down on the smoker and cook uncovered.

    • 2 hours: Wrap ribs tightly in foil with a splash of apple juice or sauce. This step helps steam and tenderize the meat.

    • 1 hour: Unwrap and brush generously with BBQ sauce. Continue cooking until glazed and caramelized.

  • Make the BBQ Sauce:
    While the ribs smoke, combine ketchup, vinegar, brown sugar, honey, smoked paprika, garlic powder, salt, and pepper in a saucepan. Simmer over low heat for 10–15 minutes, stirring occasionally, until thickened.

  • Glaze and Finish:
    In the final 15 minutes, brush another layer of BBQ sauce on the ribs. Let it set into a glossy, sticky glaze.

  • Rest and Serve:

  • Remove ribs from the smoker and let them rest for 10 minutes before slicing. Serve with extra BBQ sauce and your favorite sides.

Notes

  • Always remove the membrane for better flavor absorption.

  • Use a consistent temperature (225–250°F) for even cooking.

  • Hickory gives a traditional BBQ punch; applewood or cherry create a milder flavor.

  • For oven-cooked ribs, follow the same 3-2-1 method at 250°F, using liquid smoke for flavor.

  • Great sides include coleslaw, cornbread, baked beans, or grilled vegetables.

Find it online: https://bon-recipe.com/smoky-bbq-pork-ribs/