How to Cook Smoked Pork Ribs
Smoked pork ribs are a true barbecue classic, popular anywhere barbecue lovers gather. Once you get a reputation for serving great ribs, word travels fast. In this article, you'll learn the simple process we use here at Grillbillies to smoke pork ribs that will be in demand at any cookout.
A note on seasonings: as always, the seasonings we recommend here are just a trusted starting point to keep it simple for you. If you have a favorite seasoning you'd like to try instead, go for it! Experimentation is part of the fun.
Ingredients
Directions
Cooking temperature: 250–275 degrees F
Cooking time: About 4–5 hours for St. Louis style ribs or 3–3-1/2 hours for baby backs (Start 1–2 hours early to leave time for the meat to rest between cooking and serving.)
Meat Prep
Step 1
Remove the membrane from the bone side of the slab.
The best way to do this is to slide a knife under the edge of the membrane to lift a corner you can grab with your fingers. The membrane is slick, so use a dry paper towel for grip.
Step 2
Remove any excess fat from the front and back. (If you're starting with spare ribs, this is also the time to trim it into a rectangular St. Louis style rack by removing the riblets.)
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Step 3
Rub vegetable oil on the entire slab to help “glue” the rub to the meat.
Now apply a medium layer of Smokin' Guns Hot BBQ Rub, a medium layer of Meat Church Honey Hog Rub, and a medium layer of Cimarron Doc’s Sweet Rib Rub, one on top of the other.
Fire Prep
Fire Prep
- 1Start your fire and stabilize the temperature at 250 to 275.
- 2Add a few chunks of hickory, oak or apple to the charcoal (no soft woods!). On a gas grill Hickory pellets or chips (read this article for gas grilling). You can use smoke generators such as GrillKickers, BBQr’s Pellet Pot and Amazing Pellet Tube.
- 3Wait for the wood to catch fire (see our article on “Good Smoke Bad Smoke”).
- 4Place the ribs in the cooker right from the fridge or cooler with the bone side down.
- 5Close the lid and leave it closed.Smoking of the ribs will take place in the very early stages of cooking.
- 6At 2 hours, remove the ribs or when you get a nice mahogany color, place on two sheets of heavy duty foil, sprinkle 2 tablespoons of brown sugar, 1/4 cup of apple juice, a coat of Parkay and 2 tablespoons of honey or agave on top. Note: at this point you have the option to put them in the oven to finish cooking if you want to save propane or charcoal.
- 7Wrap the ribs in the foil and put back on the cooker.
- 8At 3.5 hours (for St. Louis, 2.5 hrs. for Baby Backs), check the thinner racks of ribs for tenderness (each will cook at a different rate). If there’s “pull back” from the bone and check the temperature in the middle of the rib. St. Louis cut will be done around 206 to 208 degrees (also bend into a sideways “L” when picked up with tongs).
- 9Remove the ribs, open the foil and apply a 50/50 coat of Blues Hog Original BBQ Sauce and Tennessee Red to the topside and place back on the smoker uncovered for 5 to 10 minutes to set the sauce.
- 10After the sauce is set you have a choice to slice them up and serve or close up the foil and place the ribs in a cooler to keep warm.
- 11Fill the air space in the cooler with newspaper so the ribs retain heat.
- 12If you are cooking multiple ribs (and cooking at different rates) keep taking ribs off as they are done and place in the cooler. Sitting in the cooler will make the ribs nice and tender and will return juices to the meat. The ribs will stay hot for a long time while in the cooler.
That’s it! Have a feast! Lard have mercy!