Old Smoky Ribs
Indulge in the bold, smoky flavors of Old Smoky Ribs, a barbecue lover’s dream featuring perfectly seasoned pork spare ribs cooked low and slow for ultimate tenderness. Coated in a mouthwatering dry rub of smoked paprika, brown sugar, and a touch of cayenne spice, these ribs are then infused with layers of flavor as they’re spritzed with a tangy apple cider vinegar and Worcestershire sauce mixture during smoking. Whether you're using a smoker or grill, this recipe ensures fall-off-the-bone ribs with the ideal balance of smoky richness and juicy succulence. Perfect for backyard barbecues or a comforting weekend dinner, these ribs pair beautifully with classic sides like coleslaw or cornbread. Elevate your barbecue game with this foolproof method for tender, flavorful ribs that deliver every time.
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Recipe Information
Ingredients
- 3 lbs Pork spare ribs
- 2 tbsp Paprika
- 2 tbsp Brown sugar
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Ground black pepper
- 1 tsp Cayenne pepper
- 1 tsp Salt
- 1 tsp Mustard powder
- 2 tbsp Worcestershire sauce
- 1 cup Apple cider vinegar
- 1 cup Water
Instructions
Preheat your smoker or grill to 225°F (107°C). If using a grill, set up for indirect heat cooking.
Remove the membrane from the back of the ribs by sliding a dull knife under the membrane, lifting it away, and pulling it off in one piece if possible. Pat the ribs dry with a paper towel.
In a small bowl, mix together paprika, brown sugar, garlic powder, onion powder, ground black pepper, cayenne pepper, salt, and mustard powder to create the dry rub.
Generously season both sides of the ribs with the dry rub, ensuring an even coating. Massage the rub into the meat to help it adhere.
Place the ribs directly on the smoker or grill grates, bone-side down.
In a small spray bottle, combine Worcestershire sauce, apple cider vinegar, and water. Shake well.
After the first hour of cooking, spritz the ribs with the vinegar mixture every 30 minutes to keep them moist and flavorful.
Cook the ribs for approximately 4 to 5 hours, or until they reach an internal temperature of 190°F (88°C) and the meat is tender.
Remove the ribs from the smoker or grill and wrap them in aluminum foil. Let them rest for 10–15 minutes before slicing.
Serve warm with your favorite barbecue sauce on the side, if desired.
Nutrition Facts
Calories |
4304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.6 g | 412% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 3939 mg | 171% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 23.6 g | ||
| Protein | 283.0 g | 566% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 479 mg | 37% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3997 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
