The Best Homemade Smoked Ribs Recipe
What You’ll Love About This Recipe
These homemade smoked ribs are a game-changer, offering a delicious and straightforward way to bring smoky, fall-off-the-bone goodness to your table.
- Easy to make: With simple steps and minimal prep, this recipe lets you focus on the fun of smoking without stress.
- Rich, smoky flavor: Slow-cooked over wood chips, the ribs soak up an irresistible smokiness that’s hard to beat.
- Versatile seasoning: Customize the rub and sauce to match your taste, making it perfect for any barbecue master or beginner.
Recipe
Smoking ribs at home brings out a deep, smoky flavor that is hard to resist. This recipe guides you through the process of creating tender, juicy smoked ribs that are perfect for any barbecue.
Ingredients:
- 2 racks of pork ribs (baby back or spare ribs)
- 1/4 cup yellow mustard
- 1/2 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons black pepper
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper (optional)
- 1 cup apple cider vinegar
- 1/2 cup apple juice
- Your favorite barbecue sauce (optional)
Instructions:
- Prepare the ribs: Remove the membrane from the back of the ribs and pat them dry with paper towels.
- Apply mustard: Coat the ribs evenly with yellow mustard to help the rub adhere.
- Make the rub: In a bowl, mix brown sugar, paprika, black pepper, salt, garlic powder, onion powder, chili powder, and cayenne pepper.
- Season the ribs: Generously apply the rub to both sides of the ribs, pressing it into the meat.
- Prepare the smoker: Preheat your smoker to 225°F (107°C) and add your choice of wood chips (hickory, apple, or cherry wood works well).
- Smoke the ribs: Place the ribs in the smoker, bone side down. Smoke for 3 hours.
- Spritz the ribs: After 3 hours, spritz the ribs with a mixture of apple cider vinegar and apple juice every 30 minutes for the next 2 hours.
- Wrap the ribs (optional): For extra tenderness, wrap the ribs in aluminum foil with a bit of apple juice and continue smoking for 1 more hour.
- Finish and serve: Remove the ribs from the smoker, brush with barbecue sauce if desired, and let them rest for 10 minutes before slicing and serving.
Notes:
- Maintain a consistent smoker temperature for best results.
- Adjust the amount of cayenne pepper based on your heat preference.
- Letting the ribs rest before slicing guarantees they stay juicy.
Equipment:
- Smoker
- Wood chips (hickory, apple, or cherry)
- Aluminum foil
- Spray bottle for spritzing
Time:
Prep time: 30 minutes
Cooking time: 6 hours
Cuisine:
American
Serving:
4-6 people
Nutrition
Nutritional information for homemade smoked ribs can vary based on ingredients and portion sizes. Below is an approximate breakdown per serving (assuming one rack serves 4 people).
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 30 g |
| Carbohydrates | 10 g |
| Sodium | 800 mg |
What To Serve With It
When I serve my homemade smoked ribs, I always pair them with classic sides like coleslaw, baked beans, or cornbread to balance the smoky flavors. For drinks, I find that a cold beer, iced tea, or even a tangy lemonade complements the richness of the ribs perfectly. It’s all about creating a meal that feels complete without overshadowing the star of the table.
Side Dishes
While I’m all about the smoky, fall-off-the-bone ribs, I’ve found that pairing them with the right sides can take the whole meal to the next level. Creamy coleslaw adds a revitalizing crunch, balancing the richness of the meat. Cornbread, slightly sweet and buttery, soaks up the smoky flavors perfectly. Baked beans, simmered with a touch of molasses, bring a hearty depth. For something lighter, grilled corn with chili-lime butter adds a zesty kick. And don’t forget crispy potato wedges—golden, seasoned, and irresistible. Each bite complements the ribs, making every mouthful a delicious harmony of flavors and textures.
Drink Pairings
Since the smoky, savory flavors of ribs deserve the perfect drink to match, I’ve discovered a few pairings that’ll make your meal even more memorable. A cold beer, like a crisp lager or a hoppy IPA, cuts through the richness and complements the smokiness perfectly. If you’re into cocktails, a classic margarita or a whiskey sour adds a zesty or tangy contrast. For non-alcoholic options, iced tea with a squeeze of lemon or a fizzy ginger ale works wonders. Personally, I love sipping a chilled sweet tea—it’s invigorating and balances the bold flavors. Cheers to a delicious combo!
