Smoked Pork Ribs
Fall-off-the-bone smoked pork ribs with a customizable dry rub and glaze base that lets you build endless regional and global variations. Slow-cooked low and slow for tender, smoky perfection.
Ingredients
Method
Remove the membrane from the back of the ribs by sliding a sharp knife underneath and peeling it away. Pat the ribs dry with paper towels.
In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, and salt to create the dry rub.
Generously coat all sides of the ribs with the dry rub, gently pressing it in so it adheres. Let the ribs sit at room temperature for 15 minutes.
Preheat your smoker or charcoal grill to 225–250°F (107–121°C), using wood chips (hickory, oak, or apple) for smoke flavor.
Place the ribs bone-side down on the grates, away from direct heat. Smoke for 4–5 hours, maintaining a steady low temperature and adding more wood chips every hour.
In a small saucepan, whisk together the honey (or sweetener), ketchup (or sauce base), rice vinegar (or acid), cayenne (or heat element), and Worcestershire sauce. Warm gently over low heat and set aside.
After 4 hours, wrap the ribs in foil with a splash of glaze, sealing tightly. Return to the smoker for another 1–1.5 hours until the meat is very tender and pulls away from the bone.
Unwrap the ribs carefully, brush generously with the remaining glaze, and place back on the grates for 10–15 minutes to caramelize the sauce.
Remove the ribs from the heat and let rest for 5 minutes. Cut between the bones and serve hot, passing extra glaze on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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