Smoked Ribs

Perfect Smoked Ribs using our simple step-by-step instructions for tender and flavorful ribs in a smoker or on a charcoal grill

The key to perfect ribs is to season liberally and cook them slowly!

Our Dry Rub for Ribs which we use to season these ribs is easy to make and is a collection of basic pantry spices that can be used for any type of dry rub ribs

We will walk you through the simple, but important, steps to creating succulent, flavorful, and nearly falling-off-the-bone ribs

This is a weekend project for slow smoked ribs, so if you need a quicker method head over to our easy Oven Baked Ribs which are basically hands-off and loaded with flavor too!

Grab your BBQ apron and let’s get cooking!

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Ingredients needed:

(See the recipe card below for the exact quantities of ingredients)

Spice Rub ingredients for dry rub smoked ribs

• Paprika, Chili Powder, and Cayenne – these spices bring some heat
• Brown Sugar – we prefer dark brown for added sweetness
• Black Pepper and Kosher Salt – or use table or sea salt
• Garlic Powder and Onion Powder – essential for most meat rubs
• Dried Oregano – or use dried Italian seasonings
• Dry Mustard – for a light touch of spicy
• Ground Cumin – helps balance the heat and sweetness

Ingredients for the Ribs:

• Pork Ribs – 4 slabs, we recommend Baby backs or St. Louis style ribs
• Kosher Salt – or sea/table salt, but large flake is best
• Black Pepper – for a hit of spiciness
• Beer (or water) – we like the flavor beer imparts but you can also just use water
• Rosemary sprigs – optional but imparts a great herby flavor
• Mop Sauce – 1/2 cup rib rub + 16 ounces blended liquid (i.e. beer, brewed coffee, apple cider or juice, apple cider vinegar)

Step 1: Prepping the Ribs:

Preparing the ribs is an easy but important step:

• Wash the ribs and pat them dry
• Remove the membrane. This is optional in smoked ribs. The membrane helps hold the ribs together when cooking but can make them harder to cut later. Here’s how to do it: Gently slide a paring knife under the membrane itself, but not into the meat, to loosen the membrane sheet. Using your fingers, pull the membrane away from the bones. It should come off in a sheet. If it is difficult to remove, try sliding the knife under to loosen it again and use a paper towel to hold the membrane, and pull. (Here is an expert video from Weber to show you how it’s done)
• Season liberally with salt and pepper

Step 2: Steaming Ribs:

• To the bottom of a large roasting pan add the beer (or water) and a fresh rosemary sprig (optional). Use enough water to fill the bottom of the pan, but the water should not be touching the ribs
• Add a cooking rack to the pan, spray with nonstick spray, and then place the ribs on top of the rack in a single layer (with 4 racks you will likely need to repeat the process twice since most pans will only accommodate 2 racks – or use 2 pans)
• Lay a few sprigs of rosemary on top of the ribs
• Seal the ribs tightly with aluminum foil and steam over medium heat for about 30 minutes, flip the ribs, reseal the foil, and steam additional 30 minutes
• If needed reduce the temperature as the water should be steaming but NOT boiling
• While the ribs are steaming mix the dry rib rub spice mix in a small bowl

Step 3: Dry Rubbing Ribs:

• Remove from the heat, uncover, and allow the ribs to come to room temperature
• Rub the ribs with the prepared seasoning rub mix and liberally coat the ribs all over
• Place on a baking sheet and rest in the refrigerator, uncovered, for 8 hours or overnight

Step 4: Preparing Grill or Smoker:

Instructions below include 2 methods for smoking ribs:

• Smoking ribs on a charcoal grill

• Cooking on a traditional smoker

Remove the ribs from the refrigerator and allow them to come to room temperature while you prepare your smoker or charcoal grill (30-45 minutes ahead of time)

Prepare the Mop Sauce

Using a charcoal grill for smoking ribs

• This method, called the Indirect Method, uses lump charcoal, not pre-formed charcoal briquets. Consult the owner’s manual for your specific grill, if needed, since all grills are different
• Preheat the chunks until white hot (we suggest using a charcoal chimney starter)
• Arrange hot coals evenly on either side of the charcoal grate
• Place a drip pan in the center of the charcoal grate between the coals. Adding water to the pan helps prevent flare-ups and provides additional moisture to the ribs while cooking and is highly recommended
• Next, add one layer of hardwood pieces (these are different than the charcoal chunks) on top of the hot charcoal. We recommend hickory or oak. Don’t use wood chips because they burn out too quickly. Heat the wood for 5 minutes with the lid on
• The internal grill temperature should be 225-240˚F and the smoke should be light grey
• Place the cooking grate over the coals and lay the ribs meat side up on the cooking grate, centered over the drip pan.
• Place the lid on the grill
• Check and replenish the hardwood pieces as needed. Replenishing helps maintain a constant temperature and provides a steady stream of light grey to white smoke

Preparing a smoker for cooking ribs

• Every smoker is different so prepare each model as recommended by the manufacturer for the indirect cooking method. Use a combination of charcoal and hardwood. We recommend hickory or oak pieces for the best flavor
• Preheat the smoker to between 225˚- 240˚ F. Add a steamer pan inside the smoker for more moist ribs
• Replenish with hardwood as needed to maintain temperature and smoke production
• Lay the ribs meat side up, in a single layer, on the smoker grate and close the lid

Step 5: How to Smoke Ribs

• The following instructions are for both a charcoal grill and a traditional smoker
• Once ribs are on the smoker or grill, check them every 30-45 minutes and flip and rotate them to ensure even cooking
• If mopping, apply the mop sauce every time you flip the ribs (see below for more about mop sauce)
• Ribs are finished cooking when they reach an internal temperature of 195˚- 200˚F. This normally takes about 5-6 hours, depending on your individual grill or smoker. The best way to check is by using a digital meat thermometer.
• Remove rib racks from the smoker and let rest for 15 minutes. If adding BBQ sauce brush it on now while the ribs are still hot
• Cut slabs into individual pieces for serving

Optional Mop Sauce:

What is Mop Sauce? Mop sauce is a thin spice-flavored liquid used to moisturize low slow-cooking meats. It adds flavor and helps develop a light crust (sometimes called a “bark”) on the ribs.

We use a silicone mop brush (like the one pictured above) because it can withstand higher heat and is super easy to clean, however, any kitchen brush will work.

There are many choices when preparing a mop but you will want about 2 cups of total liquid for this recipe. The moisture from a mop sauce can also help attract smoke to the ribs during cooking.

Here’s our favorite mop rub combination for smoked ribs

• 1/2 cup of our dry rib rub
• 16 ounces liquid – we use half brewed coffee and half beer. You can also use apple cider or juice, or choose half apple cider vinegar and half water. Any combination of these liquids will work so feel free to get creative and use what you have on hand

Tips:

• Be sure ribs are at room temperature before smoking to ensure even cooking
• Using a meat thermometer to check the internal temperature of the ribs is the safest way to make sure they are ready
• Ribs with membrane left on will be easier to grill but a bit harder to cut when finished
• We suggest brushing BBQ sauce on after cooking so that it doesn’t burn, but if you want a caramelized BBQ taste then brush the sauce on about 5 minutes before the end of cooking

How long does it take to smoke ribs at 225˚F?

Ribs will be fully cooked in about 5-6 hours. They need to reach an internal temperature of 195˚- 200˚F

Why do you cook ribs low and slow?

Low and slow works best for ribs (and any other tougher cut of meat) because it gives the meat plenty of time to break down and become more tender without losing all of its moisture in the process. Ribs come out tough when you cook them on high heat too quickly.

Storage Tips

Refrigerator: Cooked ribs can be stored sealed in the refrigerator for up to 3 days and gently reheated in the oven

Freezer: Cooked, cooled, and tightly sealed ribs can be frozen for up to 3 months. You can gently reheat them in the oven from a frozen state. Ribs freeze beautifully and make a great quick dinner.

Our favorite side dishes for ribs

• Since the BBQ is hot try Grilled Caesar Salad for a fun twist on a classic or easy Grilled Corn on the Cob
• Baked Beans, Green Beans Almondine, and Oven Roasted Potatoes are perfect pairings
• Looking for a light salad? This Citrus Salad is a great contrast to rich smoked ribs

If you like these, try these:

• Oven Baked Ribs – these ribs are simple, hands off, and “fall off the bone” in about 2-3 hours
• Carne Asada is a quick BBQ meal with flank or skirt steak
• Try the king of steaks: The Tomahawk Steak