Smoked Pork Ribs
Get ready to elevate your barbecue game with these mouthwatering Smoked Pork Ribs—a true labor of love and flavor! Perfectly seasoned with a sweet and smoky dry rub featuring brown sugar, paprika, garlic powder, and a hint of cayenne, these ribs are coated in Dijon mustard to create a caramelized crust that seals in incredible taste. The secret lies in the low-and-slow smoking process, using hickory wood chips for that authentic, rich aroma. Tenderized with apple juice in a foil wrap and finished off with a beautiful bark during the final hour, these ribs are fall-off-the-bone perfection. Whether you're hosting a backyard cookout or a weekend feast, these hickory-smoked pork ribs will be the star of your menu. Serve them hot with your choice of barbecue sauce (or none at all—they’re just that good!) for a crowd-pleasing dish everyone will rave about.
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Recipe Information
Ingredients
- 2 racks pork ribs
- 0.5 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 3 tablespoons Dijon mustard
- 0.25 cup apple juice
- 2 cups hickory wood chips
Instructions
Begin by preparing the racks of pork ribs. Remove the membrane from the back of each rack using a knife and paper towel for grip.
In a small bowl, combine brown sugar, paprika, salt, garlic powder, onion powder, black pepper, and cayenne pepper to make the dry rub.
Rub the Dijon mustard over both sides of the ribs to create a binding surface.
Generously apply the dry rub mixture over both sides of the ribs, ensuring they are fully coated.
Pre-soak the hickory wood chips in water for at least 30 minutes.
Prepare your smoker. Preheat it to 225°F (107°C) and add the wood chips to the smoker box or directly onto the charcoal or heat source.
Place the ribs in the smoker, bone side down, and allow them to smoke for about 3 hours.
After 3 hours, remove the ribs and create a foil pouch, adding apple juice before sealing it to help tenderize the ribs.
Return the foil-wrapped ribs to the smoker and cook for an additional 2 hours.
Remove the ribs from the smoker and carefully unwrap the foil. Place them back into the smoker for a final 1-hour cooking period, allowing the bark to set.
Remove ribs from the smoker and let them rest for about 10 minutes before slicing into individual ribs.
Serve the smoked pork ribs warm, paired with your favorite barbecue sauce if desired.
Nutrition Facts
Calories |
6376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.2 g | 614% | |
| Saturated Fat | 170.4 g | 852% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1880 mg | 627% | |
| Sodium | 9806 mg | 426% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 79.1 g | ||
| Protein | 422.6 g | 845% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 5067 mg | 108% | |
*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.
