Smoked Ribs

5 from 6 votes

Make perfect smoked ribs with our simple step-by-step instructions for tender, flavorful ribs in a smoker or on a charcoal grill.

Prep Time15

Cook Time1

Smoking time:5 30

Total Time6 45

Course: BBQ, Dinner

Cuisine: American

Servings: servings

Calories: 495kcal

½ cup rib rub mixture (or a salt, pepper and paprika combination)
16 ounces liquids - including vinegar, apple juice, water, coffee, beer, apple cider

Remove the racks of ribs from the packaging, rinse, and pat dry.
If desired, pull the thin membrane off the back of the ribs. (This is optional but easy to do and makes the ribs easier to cut and eat. It usually pulls off in one big sheet).

Once the ribs have been seasoned place them on an oiled rack and into a roasting pan.
Add the beer and enough water to fill bottom of pan, but water should not be touching the ribs.
Lay the rosemary sprigs over the top of the ribs, and tuck one below in the beer-water mixture.
Cover tightly with foil and steam on medium heat for 30 minutes. Flip the ribs over, reseal foil, and steam for an additional 30 minutes.

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.
Place on a baking sheet and rest in the refrigerator, uncovered, for 8 hours or overnight.
After resting: Remove the ribs from the refrigerator and allow them to come to room temperature while you prepare your smoker or charcoal grill. This will take about 30-45 minutes.
Prepare the mop sauce and set aside

Prepare your grill or smoker for the "Indirect Method" of cooking with lump charcoal and hard wood pieces (such as oak or hickory) and a drip pan with water.
Every grill/smoker is different so please refer to your manual and the post above for more details.
Internal temperature of the grill or smoker should be between 225° - 240° F.
Be sure to replenish the hardwood as needed to maintain the temperature and smoke level.
Place the cooking grate over the coals (grill only) and lay the ribs meat side up on the cooking grate, centered over the drip pan. Close the lid.

Check the ribs every 30-45 minutes, flip over, rotate, and mop them each time.
Cook until ribs reach an internal temperature of 195°-200° F. (typically 5-6 hours)
Remove rib racks and allow ribs to rest for 15 minutes. Cut into individual ribs.
If adding BBQ sauce brush on while the ribs are still hot.

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 easiest way to make sure they are fully cooked
Always check the manufacturer's directions for your individual BBQ or smoker because each model is different

Looking for a great BBQ Sauce? Here's our Easy Homemade BBQ Sauce