Description
Succulent smoked party ribs showcase tender meat with robust smoky flavors from classic Southern barbecue techniques. Perfectly seasoned and slowly cooked, these ribs will delight guests at summer gatherings.
Ingredients
Scale
- 3 lbs (1.36 kg) baby back ribs (or St. Louis-style ribs)
- ¼ cup (60 ml) BBQ dry rub (store-bought or homemade)
- 2 tbsps (30 ml) yellow mustard (for binding)
- 1 tbsp (15 ml) honey
- 2 tbsps (30 g) butter (for wrapping)
- ¼ cup (60 ml) honey (for wrapping)
- ¼ cup (50 g) brown sugar (for wrapping)
- ½ cup (120 ml) BBQ sauce (your favorite brand)
- ½ cup (120 ml) apple juice (for spritzing)
- 2 tbsps (30 ml) apple cider vinegar
- 1 tsp (5 ml) hot sauce (optional)
Instructions
- Membrane Removal: Strip the tough back membrane from ribs using a paper towel for a clean, seamless grip.
- Mustard Base: Coat both rib surfaces with yellow mustard, creating a sticky foundation that anchors the seasoning blend.
- Seasoning Application: Thoroughly massage BBQ dry rub into every surface and crevice, ensuring complete and uniform flavor coverage.
- Smoker Preparation: Preheat smoker to optimal temperature, establishing a controlled cooking environment for transformative slow-roasting.
- Initial Smoking Phase: Position ribs bone-side down on the rack, allowing indirect heat to gradually tenderize and break down connective tissues while infusing deep, rich smoky essence.
- Moisture and Flavor Development: Continue smoking for several hours, periodically spritzing with apple juice to maintain moisture and prevent meat from drying, while monitoring temperature consistency.
- Sauce Glazing: During final smoking stage, generously brush ribs with barbecue sauce, enabling caramelization and creating a glossy, mouthwatering exterior that seals in complex flavors.
- Resting and Serving: Remove ribs from smoker, allowing brief resting period for juice redistribution, then slice between bones and present as a succulent, show-stopping culinary creation.
Notes
- Membrane Removal Mastery: Ensure complete and clean removal of the tough back membrane using a paper towel for maximum tenderness and better seasoning absorption.
- Temperature Precision: Maintain a consistent smoker temperature between 225-250°F to guarantee slow, even cooking that breaks down connective tissues without drying out the meat.
- Moisture Magic: Regularly spritz ribs with apple juice or liquid every 45-60 minutes to keep the meat juicy and prevent surface from becoming tough or leathery during long smoking process.
- Sauce Application Strategy: Add barbecue sauce during the final 15-20 minutes of cooking to prevent burning and allow perfect caramelization without scorching the delicate meat surface.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 25 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg