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barbecue ribs recipe baby back bbq smoked smoker grill oven baked method best juicy fork tender pork easy

Barbecue Ribs

Kimberly Killebrew
A fool-proof barbecue ribs recipe that will rival your favorite BBQ restaurant!  These fork-tender ribs are deliciously sweet, savory, smoky and positively PACKED with flavor!
Print Recipe
5 from 8 votes
Prep Time 15 minutes
Cook Time 6 hours
Resting Time 15 minutes
Total Time 6 hours 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 785 kcal

Ingredients
  

  • For the Rub:
  • 1/4 cup dark brown sugar
  • 2 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons paprika
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper (omit or add more if you prefer it even spicier)
  • For the Ribs:
  • 2 racks (4-5 pounds total) baby back ribs , can also use spareribs or St. Louis style ribs
  • 3/4 cup apple cider or apple juice
  • 1/4 cup dark brown sugar
  • 1 cup Best BBQ Sauce Recipe (click link for recipe)

Instructions
 

  • Preheat your smoker to 180 degrees F. 
    If the membrane hasn't already been removed from the back of the ribs, remove it by using a knife to lift up the corner of the membrane, grip the membrane and pull it off.  Discard and also trim off any excess fat from the ribs.
    Season both sides of the ribs with the rub.  It will look like a lot but use it all.  Place the ribs on the smoker, meat side up, and close the lid.  Smoke the ribs for 3 hours, adding more wood chips around the halfway point.  At the end of the 3 hours the internal temperature of the ribs should be around 165 degrees F.
  • Place a large piece of heavy duty aluminum foil on work surface and place the ribs on it.  Pull the sides of the foil up to keep the liquid enclosed.  Pour the apple cider into the foil packet.  Sprinkle the brown sugar over the ribs.  Crimp the foil tightly together to create a solid seal.  Increase the temperature of the smoker to 225 degrees F, carefully place the foil-packed ribs in the smoker, close the lid, and let the cook for 2 hours.  
  • After 2 hours carefully transfer the ribs to a work surface.  Remove the ribs from the foil with tongs (discard the foil and juices) and generously brush each side of the ribs with the BBQ sauce.  Set the ribs back on the grill, meat side facing up. 
    Close the lid and continue to smoke for about another hour, or until the ribs reach 196-204 degrees F and the sauce is set.  Be careful not to over-cook the ribs or the meat will be dry and chewy.
    Remove the ribs and let them rest for about 10 minutes.  Slice them into individual ribs and serve with extra BBQ sauce on the side.   
  • For the Oven Method:  Preheat the oven to 275 F.  Wrap the rub-covered ribs in foil (omit the apple cider) and place them on a baking sheet in the oven.  Cook for 3-4 hours until the meat falls pulls very easily away from the bone or the internal temperature of the meat is between 196 F to 203 F.  Uncover the foil from the ribs, drain off the excess liquid, and slather on a generous amount of BBQ sauce to both sides.  Turn the oven to broil and continue to cook the ribs for a few more minutes just until the sauce has set.

Nutrition

Calories: 785kcal | Carbohydrates: 56g | Protein: 41g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 162mg | Sodium: 1806mg | Potassium: 933mg | Fiber: 3g | Sugar: 47g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 4mg
Keyword Barbecue Ribs, BBQ Ribs
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