Get ready to transform your backyard barbecue with the most mouthwatering, fall-off-the-bone smoked ribs that will have your guests begging for your secret recipe! These Beginner Dry Rub Smoked Ribs are the ultimate game-changer for anyone looking to elevate their grilling skills from amateur to pit master. With a perfect blend of sweet, spicy, and smoky flavors, this recipe proves that creating restaurant-quality ribs at home is easier than you ever imagined.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks of pork ribs
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
Instructions
- Remove ribs from refrigerator 30 minutes before preparation to allow them to come to room temperature.
- Prepare the dry rub by combining brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper in a mixing bowl. Mix thoroughly until ingredients are well blended.
- Remove the membrane from the back of the ribs by sliding a knife under the membrane and peeling it off completely. This helps the seasoning penetrate the meat and makes the ribs more tender.
- Pat the ribs dry with paper towels to ensure the dry rub adheres properly.
- Generously coat both sides of the ribs with the prepared dry rub, massaging the seasoning into the meat to ensure even coverage.
- Preheat your smoker to 225°F (107°C). Use wood chips like hickory or apple for additional flavor.
- Place the seasoned ribs bone-side down on the smoker rack, ensuring they are not directly over the heat source.
- Smoke the ribs for approximately 5-6 hours, maintaining a consistent temperature. Avoid opening the smoker too frequently to maintain heat.
- After 3 hours, spritz the ribs with apple juice or water every hour to keep them moist.
- The ribs are done when the meat begins to pull back from the bones and reaches an internal temperature of 195°F (90°C).
- Remove ribs from smoker and let them rest, tented with foil, for 15-20 minutes before slicing and serving.
Tips
- Temperature is Key: Patience is crucial when smoking ribs. Maintain a consistent low and slow temperature of 225°F to ensure tender, juicy meat that practically melts in your mouth.
- Membrane Removal Matters: Always remove the tough membrane from the back of the ribs. This simple step allows the dry rub to penetrate the meat and creates a more tender eating experience.
- Moisture is Your Friend: Spritzing the ribs with apple juice every hour helps prevent drying out and adds an extra layer of flavor. Use a spray bottle for even distribution.
- Wood Chip Selection: Experiment with different wood chips like hickory for a strong smoky flavor or apple for a milder, sweeter taste. Each wood brings a unique character to your ribs.
- Rest and Relax: Let the ribs rest for 15-20 minutes after smoking. This allows the juices to redistribute, ensuring each bite is incredibly moist and flavorful.
- Internal Temperature Check: Use a meat thermometer to ensure the ribs reach 195°F internally. This is the sweet spot for perfectly cooked, tender ribs that easily pull away from the bone.Pro Tip: Prepare your dry rub in advance and store it in an airtight container. This not only saves time but allows the spices to meld together, creating an even more complex flavor profile.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 130mg
