Go Back

Smoked Pork Ribs

These smoked pork ribs are coated with a bold, peppery dry rub and slow-cooked in a smoker until tender and flavorful. The process creates a crackly bark on the outside, while the meat inside remains juicy and pull-apart tender, perfect for slicing and serving with barbecue sauce. The final dish showcases smoky aroma, crispy exterior, and succulent meat with a slight chew.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Barbecue
Calories: 600
Ingredients Equipment Method

Ingredients
  

  • 2 racks pork ribs preferably meaty, well-marbled
  • 2 tbsp paprika smoky, sweet flavor
  • 1 tsp black pepper freshly ground
  • 1 tsp salt coarse sea salt preferred
  • 1/2 tsp cayenne pepper adjust to taste
  • Wood chips wood chips hickory or apple wood
  • 1 cup apple cider vinegar for spritzing
  • 1 cup barbecue sauce your favorite variety

Equipment

  • Smoker
  • Thermometer

Method
 

  1. Begin by combining paprika, black pepper, salt, and cayenne pepper to create your dry rub. Mix well until evenly blended.
  2. Use your hands to massage the spice mixture thoroughly into both sides of the pork racks, coating every inch with the flavorful rub. Let sit for about 10 minutes to allow the flavors to penetrate.
  3. Preheat your smoker to a steady 225°F (107°C). Add soaked wood chips wrapped in foil with holes poked in the top to the smoker box or directly on the coals.
  4. Place the ribs meat side up onto the smoker grates, then insert a thermometer probe into the thickest part of the meat to monitor temperature.
  5. Smoke the ribs slowly for about 4 hours, spritzing with apple cider vinegar every hour to keep the meat moist and the bark crusty. Maintain a consistent temperature throughout.
  6. Check the internal temperature; once it reaches around 195-203°F (90-95°C), the ribs are tender and ready. If desired, wrap in foil for a short rest to lock in moisture.
  7. Gently remove the ribs from the smoker and let them rest for 10 minutes, allowing the juices to redistribute and the bark to set.
  8. Slice the ribs between the bones to reveal the juicy, pull-apart meat inside, and brush with your favorite barbecue sauce for the perfect finishing touch.
  9. Serve the ribs warm, enjoying the crackly bark and smoky aroma, alongside sides of your choice.