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Smoked Ribs are the crown jewel of any backyard cookout, with a smoky bark, a tender, fall-off-the-bone bite, and a sticky-sweet BBQ glaze. They take a little patience, but the low-and-slow smoke does almost all the work for you. Once you taste them, you may never go back to our oven BBQ ribs, as much as we love those too.
A simple dry rub plus a few hours of smoke turns an inexpensive rack into showstopping ribs.
Smoked Ribs Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 4 hours 30 minutes
- ⏳ Total Time: 4 hours 40 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 649kcal
- 🌶️ Flavor Profile: Smoky, sweet, and savory with a sticky BBQ glaze
- ✋ Difficulty: Easy but slow; faster options include our slow cooker ribs
Quick Answer
Remove the membrane from a rack of baby back ribs and coat them all over with a sweet and savory dry rub. Smoke them low and slow at about 225 degrees Fahrenheit, wrapping them in foil partway through to keep them tender. Unwrap, brush with BBQ sauce, and finish until the glaze is sticky and caramelized.
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Why This Recipe Works
Click to see the technique science
- Low and slow makes them tender. Hours of gentle smoke break down the connective tissue for that signature fall-off-the-bone texture.
- The dry rub builds the bark. A blend of brown sugar and spices forms a flavorful, slightly crusty crust as the ribs smoke.
- Wrapping locks in moisture. Foil-wrapping partway through steams the ribs so they stay juicy instead of drying out.
- The smoke does the heavy lifting. Once the ribs are on, you just maintain the temperature and let time work its magic.
- A BBQ glaze finishes them. Brushing on sauce at the end caramelizes into a sticky, glossy coating.
- They are a cookout showpiece. Nothing impresses a backyard crowd like a rack of homemade smoked ribs.
Why You’ll Love This Recipe
- They are fall-off-the-bone tender with an irresistible smoky bark.
- The hands-on time is short; the smoker does the rest.
- They are the ultimate cookout main, perfect with sweet grilled corn on the cob.
Key Ingredients
A rack of ribs, a simple dry rub, and good BBQ sauce are all you need for incredible smoked ribs.
- Baby Back Ribs: tender and quick-cooking; a full rack feeds a hungry crowd.
- Dry Rub Spices: brown sugar, paprika, cumin, garlic, and more for a sweet-savory bark.
- Brown Sugar: sweetens the rub and helps form that caramelized crust.
- BBQ Sauce: for the sticky glaze; use store-bought or our homemade BBQ sauce.
- Honey: brushed on with the sauce for extra shine and sweetness.
See recipe card for exact quantities.
Variations and Substitutions
Make these ribs your own with a few easy adjustments.
- Use a different cut: St. Louis-style ribs work great, like our oven St. Louis ribs.
- No smoker? Make our slow cooker ribs for the same tender result.
- Change the wood: hickory, apple, or cherry each add their own flavor.
- Spice the rub: add cayenne or chipotle powder for heat.
- Go saucier or drier: glaze heavily, or serve the sauce on the side for bark lovers.
How to Make Smoked Ribs
- Remove the thin membrane from the back of the ribs so the rub and smoke penetrate.
- Stir together the brown sugar and spices to make the dry rub.
- Coat the ribs all over with the dry rub, pressing it in.
- Place the ribs on the smoker and smoke low and slow at about 225 degrees Fahrenheit.
- Wrap in foil to finish cooking, then unwrap and brush with BBQ sauce and honey.
- Return to the grill until the glaze caramelizes, then slice and serve.
Recipe Tips & Tricks
- Always remove the membrane; it blocks smoke and rub and turns rubbery when cooked.
- Keep the temperature steady around 225 degrees Fahrenheit for the most tender ribs.
- Use the bend test to check doneness; the rack should crack slightly when lifted.
- Wrap with a little liquid like apple juice or broth to steam and tenderize.
- Let them rest a few minutes before slicing so the juices redistribute.
- Pair them with our tangy BBQ ribs rub trick for even more flavor.
Serving Ideas and Suggestions
Smoked ribs are the star of any cookout. Serve them with classic sides like sweet stove top baked beans and charred grilled corn on the cob for the ultimate backyard plate.
Round out the spread with a few smash burgers and grilled hot dogs so there is something for everyone at the table.
Add a cool, creamy Greek pasta salad on the side, and have extra napkins ready, because these sticky, saucy ribs are worth the mess.
Smoked Ribs FAQs
Smoke ribs low and slow at about 225 degrees Fahrenheit. This gentle heat breaks down the connective tissue over a few hours for tender, juicy results.
Baby back ribs usually take about 4 to 5 hours at 225 degrees Fahrenheit, including time wrapped in foil. Larger St. Louis-style ribs can take a bit longer.
Wrapping the ribs in foil partway through, sometimes called the Texas crutch, steams them so they stay moist and tender and helps them cook a little faster.
Hickory gives a classic strong smoke, while apple and cherry add a milder, sweeter flavor. Any of them work beautifully with pork ribs.
Use the bend test: pick up the rack with tongs and it should bend and crack slightly on the surface. The internal temperature will be around 195 to 203 degrees Fahrenheit.
Wrap leftovers tightly and refrigerate for up to 4 days. Reheat them low and slow, wrapped in foil with a splash of liquid, until warmed through to keep them tender.
Want more saucy, crowd-pleasing pork? Try our oven baked pulled pork sandwiches for your next cookout.
Smoked Ribs
Ingredients
- 1 rack of baby back ribs
- 3 tablespoons light brown sugar packed
- 2 tablespoons sweet paprika
- 1 tablespoon black pepper
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon dried mustard
- ½ cup bbq sauce
- 3 tablespoons honey
Instructions
- Take the membrane off the back of the ribs and place them on a large sheet of foil, set aside.
- In a small bowl mix together the brown sugar, paprika, pepper, salt, cumin, garlic powder, onion powder, chili powder, and dried mustard. I use a fork to break up any clumps in the brown sugar.
- Evenly distribute the rub on the top and bottom of the ribs. Rub it in to make sure the spices stick.
- Preheat your smoker to the “smoke” setting. Place the ribs with the foil open directly on the grates. Smoke for 1 hour.
- Wrap the foil around the rack to form a package. Turn the smoker up to 300°F. It will take about 10-15 for the smoker to come to temp.
- Cook for 2 & ½ to 3 & ½ hours until an internal temperature reaches 195°F. You will need to temp the ribs between two bones in the center of the rack.
- While the ribs are cooking, make the bbq sauce by mixing together the bbq sauce and the honey.
- Once the ribs come up to temp, unwrap from the foil and place them back on the grates, brush the bbq sauce all over.
- Close the lid and let them continue to cook for 15 minutes, basting with the bbq sauce every 5 minutes. We are looking to produce a baked-on sticky bbq sauce glaze. Take off the smoker and serve immediately.
Notes
- We like to use baby back ribs for these.
- Use your favorite BBQ sauce.
- You can use your own rub or a store bought.
- Make sure that you remove the membrane, this is an important step, see above on how to do that.
- These can be frozen, see my tips above on how to freeze.
- If you are in a rush, you can skip the “smoke step” in the beginning, but it really adds a lot to the flavor and I highly suggest doing this step if you can. We have noticed some smokers vary and some take longer to cook than others. This is why we suggest keeping them on the grill for 2 & ½ – 3 & ½ hours, until the internal temperature reaches 195°F. When cooked to this temp, the ribs literally fall off the bone.
- This recipe can be doubled, no time or method needs to be changed.
Nutrition
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