Smoked Barbecue Ribs
Sink your teeth into tender, smoky perfection with these irresistible Smoked Barbecue Ribs, the ultimate summertime barbecue recipe. Featuring succulent pork spare ribs infused with the rich aroma of hickory wood chips, this recipe combines a flavorful dry rub made with paprika, garlic, and chili powder, and a tangy apple cider vinegar wrap for unbeatable juiciness. Finished with a glossy coat of barbecue sauce and slow-cooked to melt-in-your-mouth tenderness, these ribs are a smoky, sweet, and savory delight. Whether you're hosting a backyard cookout or feeding your family, these ribs are sure to impress. Perfectly slow-smoked and easy to make, this crowd-pleaser is your go-to recipe for finger-licking goodness.
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Recipe Information
Ingredients
- 2 racks Pork spare ribs
- 0.25 cup Yellow mustard
- 2 tablespoons Brown sugar
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Apple cider vinegar
- 1 cup Barbecue sauce
- 2 cups Hickory wood chips
Instructions
Preheat your smoker to 225°F using hickory wood chips for a classic smoky flavor.
Remove the membrane on the back of the ribs by sliding a knife under it and pulling it off with a paper towel for grip.
Rub both sides of the ribs with yellow mustard to help the seasoning adhere.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and black pepper to create the dry rub.
Thoroughly coat the ribs with the dry rub, pressing it into the meat for full coverage.
Place the ribs in the smoker, bone side down, and smoke for 3 hours at 225°F.
After 3 hours, remove the ribs and wrap them tightly in aluminum foil. Before sealing the foil, pour in 1/2 cup of apple cider vinegar for moisture.
Return the wrapped ribs to the smoker and cook for an additional 2 hours.
Carefully unwrap the ribs and brush both sides generously with barbecue sauce.
Place the ribs back in the smoker unwrapped and cook for 1 more hour to set the sauce.
Remove the ribs, let them rest for 10 minutes, then slice between the bones and serve.
Nutrition Facts
Calories |
6613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.0 g | 606% | |
| Saturated Fat | 170.4 g | 852% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 7497 mg | 326% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 110.6 g | ||
| Protein | 414.4 g | 829% | |
| Vitamin D | 22.0 mcg | 110% | |
| Calcium | 630 mg | 48% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 5574 mg | 119% | |
*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.
