Smoked Ribs

Smoky, spiced, and sweet - these Smoked Ribs are tender and juicy. Coated with a sweet and savory brown sugar rub and finished with sticky bbq sauce, these ribs are perfect for weekend grilling.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 5

Inactive Time 12

Total Time 17 15

Servings servings

Calories 650kcal

Author Deborah Harroun

Ingredients

1/2 cup light brown sugar
1 tablespoon kosher salt
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon dry mustard powder
1 teaspoon garlic powder
1 teaspoon black pepper
Pinch of cayenne pepper
1 rack baby back ribs
3 tablespoons yellow mustard
1/3 cup prepared barbecue sauce

Instructions

In a small bowl, combine the brown sugar, salt, onion powder, smoked paprika, mustard powder, garlic powder, black pepper, and cayenne pepper.
1/2 cup light brown sugar, 1 tablespoon kosher salt, 1 tablespoon onion powder, 1 tablespoon smoked paprika, 1 teaspoon dry mustard powder, 1 teaspoon garlic powder, 1 teaspoon black pepper, Pinch of cayenne pepper
Remove the ribs from the packaging and pat dry. If the silver skin is attached, use a sharp knife to remove it. Place the ribs on a large baking sheet.
1 rack baby back ribs
Brush the mustard evenly over the ribs, making sure to rub on both sides and the edges.
3 tablespoons yellow mustard
Cover the ribs completely with the spice rub. I like to use my hands to make sure they are fully sticking to the ribs. Wrap the ribs tightly with plastic wrap and refrigerate for 12 hours.
Preheat a smoker to 250ºF.
Carefully unwrap the ribs from the plastic wrap. Place meat side up in the smoker. Close the lid and smoke until the ribs are about 195ºF to 205ºF. This will take anywhere from 4-6 hours.
When they are almost ready, brush with the barbecue sauce and continue to cook until the sauce is sticky and the ribs are done.
1/3 cup prepared barbecue sauce
Let the ribs sit for about 15 minutes before slicing.

Notes

To test the doneness of the ribs, I like to use the flexibility test. Use a pair of tongs to lift from the center. If the ribs are flexible and just start to break apart, they are good to go!

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition