BBQ Smoker Pork Ribs
featured in Fun Summer Grilling Recipes
These fall-off-the-bone BBQ smoker pork ribs are slathered in a sweet and tangy sauce, slow-cooked to perfection, and bursting with smoky and savory flavors that will satisfy any meat lover's cravings.
Tasty Team
90% would make again
Ingredients
for 4 servings
- 1 rack pork rib, St. Louis-style or baby back
- 2 cups BBQ sauce (580 g), optional
Spice Rub
- 1 tablespoon ground ginger
- ½ tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 2 tablespoons paprika
- 1 tablespoon minced garlic
- 2 tablespoons onion powder
- 1 ½ tablespoons ground black pepper
- 1 ½ tablespoons mustard powder
Nutrition Info
- Calories 635
- Fat 30g
- Carbs 65g
- Fiber 3g
- Sugar 47g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Using a charcoal chimney or lighter fluid, light 6-8 pieces of lump charcoal and let them come to a full burn. Add to your firebox and preheat the smoker to roughly 225°F (105°C), adding charcoal to the fire as necessary.
- Add the ginger, cayenne, garlic powder, paprika, minced garlic, onion powder, black pepper, and mustard powder in a medium bowl and mix thoroughly.
- Place ribs on a large sheet of aluminum foil and coat liberally with spice rub on all sides.
- Place a metal pan filled with water at the end of the smoker’s cooking chamber closest to the firebox. Place ribs directly on the grate of your cooking chamber and close the smoker. Open the vents at both ends of the smoker.
- Add a chunk or two of smoking wood to the firebox each half hour to create a stream of thin but visible smoke that is somewhat blue in appearance. Too much wood may result in thick, gray smoke. If this happens, open the smoker and clear the smoke out, waiting to close it until you’re able to achieve manageable smoke again.
- Maintain the heat by adding additional charcoal as necessary.
- Smoke ribs for 3-5 hours, spraying each hour with water to keep the surface from drying out.
- Cook time will vary based on the size and type of rib (baby backs will cook faster than spareribs). Use a meat thermometer to gauge doneness.
- At 170°F (75°C), remove the ribs from the smoker and place onto a large sheet of aluminum foil. If using barbecue sauce, apply now with a basting brush. Wrap the aluminum foil up to enclose the ribs, and place them back in your smoker for an additional 30 minutes.
- Let meat rest at least 15 minutes off the heat before slicing. Serve with remaining barbecue sauce and preferred sides.
- Enjoy!
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