Description
Juicy and flavorful ribs with a caramelized exterior, perfect for backyard parties or family dinners.
Ingredients
- 2 racks pork ribs (baby back or St. Louis style, about 2–3 lb each)
- 2–3 tablespoons salt (kosher or sea salt)
- 1–3 tablespoons black pepper
- 2–4 tablespoons brown sugar (optional for sweet crust)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika (optional)
- 1/2–1 teaspoon cayenne (optional, adjust heat)
- Barbecue sauce (optional; 1–2 cups for glazing)
- Butcher paper or aluminum foil
- 1–2 cups apple juice, cider, or beer (for spraying/steaming)
- Cooking oil or yellow mustard (thin coat to help rub stick)
Instructions
- Preheat your smoker, grill (indirect), or oven to 225–250°F (107–121°C).
- Remove the membrane from the bone side of the ribs.
- Lightly coat the ribs with oil or mustard.
- Mix salt, pepper, brown sugar, garlic powder, onion powder, and smoked paprika.
- Rub evenly over both sides of the ribs.
- Place the ribs bone-side down on the smoker/grill/oven rack.
- After 2–3 hours, spritz the ribs every 30–45 minutes with apple juice or spray.
- At about 3 hours, wrap one set of ribs in butcher paper or foil with apple juice.
- Continue cooking until tender, usually 5–6 hours total.
- If glazing, unwrap during the last 10–20 minutes and brush with barbecue sauce.
- Remove ribs and let rest for 10–15 minutes before slicing.
Notes
Swap brown sugar for maple sugar or omit for savory-only ribs. Use smoked salt or chipotle powder for extra smokiness.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Smoking / Grilling / Baking
- Cuisine: American