Best Way to Smoke Ribs

5 from 2 votes

Best way to smoke ribs at 225 with dry rub that's salty and sweet so you don't even need barbecue sauce. What are the best ribs and the trick to get them fall off the bone tender when you're smoking them at home.

Prep Time15

Cook Time1

Total Time4 15

Course: Entree, Main Course

Cuisine: American

Keyword: barbecue, ribs, smoked

Servings:

Author: Justine

Equipment

1 smoker
1 Bowl

Ingredients

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 paprika

Instructions

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 225 degrees and lay 1/2 rack on top rack and 1/2 rack on lower rack.
Use temp. probe if desired to reach 160 minimum degrees internally, or check after about 4 hours to check. Depending on size of ribs they may take up to 6 hours to look as the picture does with rub caramelizing. Done when meat is pulling away from the bone which means they're done and they will be tender.

Video

Nutrition