Slow Smoked Pork Ribs
Transform your next barbecue into an unforgettable feast with these Slow Smoked Pork Ribs, a perfect balance of smoky, sweet, and savory flavors. Coated in a bold dry rub featuring smoked paprika, brown sugar, and a touch of cayenne pepper, these tender ribs are meticulously cooked low and slow in a smoker for six hours to achieve that irresistible fall-off-the-bone texture. Infused with hints of apple juice during the cooking process, the result is a juicy, succulent bite every time. Whether finished with a tangy barbecue sauce or served au naturel, these ribs are a showstopper for any gathering. Perfect for backyard cookouts or weekend indulgence, this recipe will have everyone crowding around the smoker with anticipation.
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Recipe Information
Ingredients
- 2 racks Pork ribs (baby back or St. Louis style)
- 0.5 cups Brown sugar
- 2 tablespoons Paprika
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Ground black pepper
- 1.5 tablespoons Kosher salt
- 0.5 teaspoons Cayenne pepper
- 3 tablespoons Yellow mustard
- 1 cup Apple juice
- 1 cup Barbecue sauce (optional, for serving)
Instructions
Start by preparing the pork ribs. If there is a membrane on the back of the ribs, remove it by loosening it with a knife and pulling it off using a paper towel for grip.
In a small bowl, mix together the brown sugar, paprika, smoked paprika, garlic powder, onion powder, ground black pepper, kosher salt, and cayenne pepper to create the dry rub.
Coat the ribs with a thin layer of yellow mustard. This will help the dry rub adhere to the meat but won’t affect the flavor.
Generously sprinkle the dry rub over both sides of the ribs, making sure to coat them evenly. Let the ribs sit at room temperature for 30 minutes or refrigerate them for up to 4 hours to allow the rub to penetrate.
Preheat your smoker to 225°F (107°C). Add your choice of wood chips (such as hickory, apple, or cherry) to the smoker for flavor.
Place the ribs directly on the smoker grate, bone side down. Close the smoker and cook for 3 hours. Maintain a consistent temperature of 225°F (107°C) throughout the process.
After 3 hours, remove the ribs and wrap them tightly in aluminum foil. Before sealing the foil, pour 1/2 cup of apple juice into each rack to keep the ribs moist.
Return the wrapped ribs to the smoker and cook for an additional 2 hours at 225°F (107°C).
After 2 hours, carefully unwrap the ribs and place them back on the smoker. Cook for 1 more hour to allow the edges to crisp up and the rub to set.
If you like saucy ribs, brush a layer of barbecue sauce on both sides during the last 15 minutes of cooking.
Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Serve with additional barbecue sauce on the side, if desired.
Nutrition Facts
Calories |
5493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.6 g | 511% | |
| Saturated Fat | 140.8 g | 704% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 6209 mg | 270% | |
| Total Carbohydrate | 251.1 g | 91% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 204.9 g | ||
| Protein | 290.7 g | 581% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4474 mg | 95% | |
*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.
