Smoked Ribs

This is the best way to smoke ribs at 225 with dry 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.

Best Smoked Pork Ribs with Dry Rub

We’ve got tips and tricks for fall off the bone ribs cooked slowly. We also have the best dry rub for ribs recipe to share. Whether you want to make smoked ribs in electric smoker or pellet style in a Traeger they are the best ever.

If your mouth is watering when you look at this picture above we’ll show you how to make them! They are our all time favorite dinner ever! Yes you can use beef if you’d like but pork ribs are our very favorite overall. First watch the video below which explains the best way to smoke ribs in an electric smoker.

Video

To get your meats absolutely perfect we have this printable meat smoking chart to refer to so each and every time it will be fork tender.

How to Smoke Ribs at 225

Now we can go into specifics of the best dry rub for ribs and reiterate the directions shown in the video. The dry rub we use on all the things really. Since we loved it so much on this dinner I thought I’d give it a whirl on dry rub pork chops and they became wildly popular too. Those could be smoked but were baked in the oven that go around.

You can make it in a large batch if you begin to love it as much as we do. That will save you a step thereafter if you have it already made and in a sealed container in your cupboard. We have been told that we should bottle it and sell it on it’s own but don’t think we have time for that so the secret is out. Just make it yourself. 😉

What is the most important thing to do for fall off the bone ribs?

Tips for Smoking Ribs on Pellet Grill

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.

How long does it take to smoke ribs?

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. I would say an average is 5 hours though in general.

Feel free to line the bottom pan though with aluminum foil for an easier clean up. 😉 Once you’ve tried these, try our other electric smoker recipes

• Smoked salmon recipe
• Tender Smoked pork loin
• And serve them all with our cheesy smoked bread recipe!

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.

Here’s the printable recipe. Now get lots of paper towels ready because this will be a fantastically sticky dinner: 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)

How to Smoke Traeger Ribs with Dry Rub

1. Mix all spices in a bowl well.
2. 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)
3. Set smoker to 225 degrees. When it reaches this temp. you can continue on to the next steps.
4. Lay 1/2 rack on top rack and 1/2 rack on lower rack. Use temp. probe if desired into middle of thickest part of meat.
5. You want it to reach 145 min. degrees internally, or check after about 5 hours to check.
6. 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.

After you fall in love with these you might want to give our country style pork ribs Instant Pot recipe a whirl too! Both will save quite well if you have leftovers, you just want to keep the air out of the bag or container when you store them in the fridge. Air is the enemy when it comes to leftovers of any kind, but especially when it comes to meat.

Want to spice these up a bit more than we did? No worries, you can easily do that with some dry Sriracha, more chili powder or red pepper flakes will make it more spicy. I am more of a mild or medium kinda’ leveled person but occasionally I get a hankering for heat and those work well. Let us know if you tweak it with something else!