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Smoked ribs with beer
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Smoked Ribs

Hickory smoked spare ribs with dry rub, apple juice basting, and barbecue sauce glaze. Fall-off-the-bone tender ribs.
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Servings: 4 servings

Ingredients

  • Spare ribs or baby back ribs untrimmed
  • Dry rub see pulled pork post for recipe
  • Apple juice
  • Barbecue sauce
  • Hickory wood for smoking

Instructions

  • Prepare your smoker and start fire, adjusting airflow to maintain 250°F temperature.
  • Remove ribs from package and rinse under cold water to remove blood.
  • Remove the silver skin by sliding a paring knife under one end and pulling slowly.
  • Dry ribs thoroughly with heavy-duty paper towels.
  • Apply dry rub evenly using a pizza shaker or spice bottle.
  • Let rubbed ribs sit for 15-20 minutes to allow rub to set.
  • Once smoker maintains 250°F, place ribs on grates and smoke for 2-3 hours.
  • Flip ribs and baste with apple juice using a mop or spray bottle.
  • Continue smoking for another 2.5-3 hours, basting with apple juice every 30 minutes.
  • After smoking, remove ribs and prepare for glazing with direct heat.
  • Start a fire in main compartment and heat grates, then place ribs bone-side down over direct heat.
  • Sauce the top of ribs with barbecue sauce and cook for 2-3 minutes until caramelized.
  • Flip ribs and sauce the bottom, grilling for 2-3 minutes more.
  • Flip one last time, sauce the top, and close lid for 2 more minutes.
  • Remove from grill and wrap in aluminum foil. Cut into individual ribs before serving.

Notes

Always ask for untrimmed meat - the fat protects and seasons the ribs while keeping them moist. Remove the silver skin for better smoke ring and tenderness. Serve with potato salad, baked beans, and coleslaw.