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Smokey, sweet and fall apart these Smoked Ribs are the perfect cookout recipe for all of your summer get togethers. These will have everyone drooling.

Smoked Ribs on tray with parchment with sides and drink behind it.

I love me a good rib recipe, and when I say that we cannot get enough of these Smoked Ribs, I am not lying. They are one of our most asked for recipes ever.

They are super easy to put together so that is great and you just have to let them go on the smoker with some small steps in between that are super easy.

We love to use our smoker whenever we get the chance to, summertime is always the time that it gets most used. But we live in Florida so we get the opportunity to use it all year round.

Our family loves these Smoked Ribs and we constantly make them as a main dish just for us, but they are perfect for all the gatherings that you have as well.

If you love a good rib recipe that has a homemade rub, lathered in a sweet BBQ sauce and that fall off the bone, then you have to make this recipe, you wont regret it.

Finished rack of ribs on butcher paper with sides behind it.

WHY THIS RECIPE WORKS:

  • Easy to fine ingredients help this come together quickly.
  • You can double this recipe with no change in time or method.
  • You can use our homemade rub or your favorite or even store bought.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Baby back ribs
Light brown sugar
Sweet paprika
Pepper
Kosher salt
Cumin
Garlic powder
Onion powder
Chili powder
Dried mustard
BBQ sauce
Honey

Ingredients needed to make Smoked Ribs.

HOW TO MAKE SMOKED RIBS:

  1. Take the membrane off the back of the ribs and place them on a large sheet of foil, set aside.
  2. 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.
  3. Evenly distribute the rub on the top and bottom of the ribs. Rub it in to make sure the spices stick.
  4. Preheat your smoker to the “smoke” setting. Place the ribs with the foil open directly on the grates. Smoke for 1 hour.
  5. 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.
  6. 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.
  7. While the ribs are cooking, make the bbq sauce by mixing together the bbq sauce and the honey.
  8. Once the ribs come up to temp, unwrap from the foil and place them back on the grates,  brush the bbq sauce all over.
  9. 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.

Step by step photos on how to make Smoked Ribs.

DO I HAVE TO USE A HOMEMADE RUB?

While we absolutely love this rub for these ribs, you can use your own version or even a store bought if you’d like. I would highly encourage trying our rub provided.

HOW DO I TAKE OFF THE MEMBRANE?

Taking off the membrane can be a little tricky, and this is optional to your taste. I find if I use my fingernail to pry up the corner of the membrane, then grab onto it with paper towels and pull, that is the easiest way for me to remove it. Otherwise, it can be slippery.

CAN I MAKE THESE MORE SPICY?

To add a little heat, I suggest adding 1 teaspoon or more of cayenne, chipotle powder, or red pepper flakes to the rub.

Close up of cut Smoked Ribs on metal tray with parchment paper.

HOW TO STORE:

These ribs can be stored in an airtight container in the refrigerator where they will keep for up to 3 days.

They can also be frozen, place leftovers in a freezer bag or container and they will keep in the freezer for up to 3 months.

To defrost, remove to the refrigerator overnight until thawed, you can warm back up in the oven or microwave.

TIPS AND TRICKS:

  • 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.

Hand holding up one slice of the ribs.

Love a good rib recipe but want to try something different? Then you absolutely need to make these Smoked Ribs, you wont look back!

If you like this recipe you might also like:

If you’ve tried these SMOKED RIBS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 2 votes

Smoked Ribs

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 4 hours 30 minutes
Total: 4 hours 40 minutes
Smokey, sweet and fall apart these Smoked Ribs are the perfect cookout recipe for all of your summer get togethers. These will have everyone drooling.
Servings 2

Ingredients
  

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

  1. We like to use baby back ribs for these.
  2. Use your favorite BBQ sauce.
  3. You can use your own rub or a store bought.
  4. Make sure that you remove the membrane, this is an important step, see above on how to do that.
  5. These can be frozen, see my tips above on how to freeze.
  6. 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.
  7. This recipe can be doubled, no time or method needs to be changed.

Nutrition

Calories: 649kcal | Carbohydrates: 81g | Protein: 30g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 3217mg | Potassium: 825mg | Fiber: 5g | Sugar: 68g | Vitamin A: 3965IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 5mg
Nutrition Disclaimer
Course Main Course
Cuisine American

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5 from 2 votes (2 ratings without comment)

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