Let me tell you, there's nothing quite like the aroma of perfectly smoked ribs filling your backyard. This recipe takes a little time, sure, but the result? Oh man, it's worth every minute. I remember one time, I made these ribs for a friend's birthday party, and they were completely gone within an hour! It was a huge success.

This recipe focuses on spare ribs, but you can adapt it to baby back ribs if you prefer. Just remember that baby backs are generally leaner, so they might not need as much time in the smoker. And when it comes to the rub, it's all about personal preference. Experiment! Some people really like a sweet rub, while others prefer something with a bit more heat. Find what suits you best!

Smoked Rib Bonanza

Name: Smoked-Rib-Bonanza
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: Smoking
Ingredients: 1 rack (about 3-4 lbs) Spare ribs; 2 tbsp Salt; 1 tbsp Brown sugar; 1 tbsp Paprika; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tsp Black pepper; 1/2 tsp Cayenne pepper (optional); 1 cup Your favorite BBQ sauce; 1/4 cup Apple cider vinegar; 2 tbsp Brown sugar; 1 tbsp Worcestershire sauce

This recipe will guide you through creating mouth-watering smoked ribs, perfect for your next barbecue or get-together. Get ready for a flavor explosion!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

📖 Instructions

First things first, prepare your smoker. Get that thing fired up to around 225-250°F (107-121°C). Don't rush it—low and slow is the key to melt-in-your-mouth ribs! If you're using wood chunks, add them to the firebox now.
Next, prep those ribs. Remove the membrane from the back of the rack. You'll want to use a butter knife to carefully loosen it. Trust me, it makes a huge difference! Once it's removed, pat the ribs dry with paper towels.
Now for the rub. There's no one 'right' way, but a good basic rub usually includes salt, brown sugar, paprika, garlic powder, onion powder, black pepper, and a dash of cayenne if you like a kick. Generously rub this mixture all over both sides of the rib rack. Don't be shy!
Place the ribs on the smoker, meat-side up, and let them smoke for 4-6 hours. Remember that low and slow is the name of the game here! You're aiming for tenderness, not a quick cook.
After 4-6 hours, your ribs should be somewhat tender. At this point, prepare your favorite barbecue sauce and your preferred mop (a thin, flavorful liquid used to baste the ribs during cooking). I find a simple apple cider vinegar base with brown sugar and a touch of worcestershire sauce to be fantastic but go wild!
Wrap those ribs up tightly in butcher paper or heavy-duty aluminum foil. This is crucial for trapping moisture and promoting tenderness. Add a splash of your mop inside the wrapping.
Continue to smoke your ribs for another 3-4 hours, wrapped in the butcher paper or foil. Your ribs should have that bendy, fall-off-the-bone tenderness at this stage.
Remove them from the smoker, unwrap them carefully, and apply a generous coating of your BBQ sauce. Now, if you want some extra smoky char you can put them back in the smoker, unwrapped, for the last 15 minutes or so, but not too long!
Remove from smoker and let rest for at least 10 minutes before serving. This is when your patience will truly be rewarded! Seriously, this final step is so vital.
Serve immediately, and savor the wonderful smoky goodness. Enjoy your Smoked Rib Bonanza!