This is the best way to smoke ribs as well as a great rub for ribs that’s salty and sweet so you don’t even need barbecue sauce. Which cuts of meat make the best ribs and the trick to get them fall off the bone tender when you’re smoking ribs at home. One of our all time favorite easy smoker recipes.
It’s the summertime and you may be looking for the best way to smoke ribs and we have it!! We use an electric smoker but the same would hold true for traditional pellet smokers as well. We’ve got tips and tricks for fall off the bone ribs cooked slowly. We also have the best rib rub recipe to share. If you’re new to smoking meats we’ll share a step by step tutorial for how to start with these smoked pork ribs. If your mouth is watering when you look at this picture above we’ll show you how to make them! It’s one of our favorite easy smoker recipes. (affiliate links present)
They are our all time favorite dinner ever!
First watch this video which explains the best way to smoke ribs in an electric smoker:
Then you’ll need to remove the membrane from ribs so they’re ultra tender when done.
Now we can go into specifics of the best dry rub for ribs and reiterate the directions shown in the video.
This is what you’ll need to get going:
- Smoker – this is the electric smoker we have (inexpensive and great for beginners)
- Wood chips – I buy this variety pack
- Ribs – we prefer pork baby back ribs
- spare ribs or St. Louis style can be used too but won’t be as tender
- Brown sugar
- Garlic powder
- Salt – we prefer kosher salt
- Chili powder
- Bbq sauce if desired
As he states you want to get a really thick layer of rib rub on the top and the bottom. Yes put it on the bone side too! Yes you can use a thin layer but we prefer a lot! Some will fall off in the cooking process but most will stick and caramelize.
- The key to smoking in general is a great dry rub and cooking it at a low temperature for a longer duration of time. Don’t rush it, slow and steady wins the race on this one for sure. Start these in the morning if you want them for dinner.
1 rack of ribs is usually just enough for the 5 of us. My girls finish each one eating the bones dry because the smoke flavor is so good.
I usually love a lot of barbecue sauce on meats but I literally use none when my husband makes this dry ribs rub. He coats them really well. It’s a salty and sweet flavor that you can heat up with more pepper and/or chili powder but the rib rub below is mild as far as heat goes.
Once you’ve tried these, try our other electric smoker recipes
There are many ribs recipes out there. We still love our easy crockpot ribs using apple juice to tenderize them even further. We hope you love these as much as we’ve enjoyed them over the years and they become a new family favorite at your house too.
- Cooking time will vary depending on how thick your ribs are, and what style you use. We do not choose to wrap the ribs so the smokey flavor permeates it and they get a crunchy outside too. Feel free to line the bottom pan though with aluminum foil for an easier clean up. 😉
Here’s the printable recipe. Now get lots of paper towels ready because this will be a fantastically sticky dinner:
Best Way to Smoke Ribs
- 1 rack ribs pork baby back is what we use
- 1 c brown sugar
- 1/2 c sugar
- 1 tbsp garlic powder
- 2 tsp chili powder
- 2 tsp pepper
- 2 tbsp salt kosher salt preferred
- 2 tsp pepper
- Rinse ribs, pat dry and remove the membrane from the back of the ribs to make them more tender. (instructions for removing membrane link in post)
- Mix all spices in a bowl well.
- Lay ribs on cutting board and spread rub on the top and bottom getting as thick of a coat on as possible. (can cut rack in half if desired to layer in smoker, that is what we do)
- Set smoker to 180 degrees and lay 1/2 rack on top rack and 1/2 rack on lower rack.
- Use temp. probe if desired to reach 145 min. degrees internally, or check after about 5 hours to check. Depending on size of ribs ours usually take 6 hours to look as the picture does with rub caramelizing and meat is pulling away from the bone which means they're done and they will be tender.
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