This smoked pork ribs recipe includes a sweet and spicy rub made with a flavorsome blend of spices. I usually use baby back ribs, but I have also had great success with spare ribs.
Ingredients
- salt: 0.25 cup
- white sugar: 0.25 cup
- packed brown sugar: 2 Tbsp
- ground black pepper: 2 Tbsp
- ground white pepper: 2 Tbsp
- onion powder: 2 Tbsp
- garlic powder: 1 Tbsp
- chili powder: 1 Tbsp
- ground paprika: 1 Tbsp
- ground cumin: 1 Tbsp
- baby back pork ribs: 10 pound
- apple juice: 1 cup
- packed brown sugar: 0.25 cup
- barbeque sauce: 0.25 cup
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Prepare ribs: Stir salt, white sugar, brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl. Dotdash Meredith Food Studios
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Rub spice mixture all over ribs; cover with plastic wrap and refrigerate for at least 30 minutes. Dotdash Meredith Food Studios
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Make sauce: Stir apple juice, brown sugar, and barbeque sauce together until well combined. Set aside. Dotdash Meredith Food Studios
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Unwrap ribs and arrange in a single layer onto the wire racks of the smoker. Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and heat the smoker to 270 degrees F (130 degrees C). Cook ribs for 1 hour. Dotdash Meredith Food Studios
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Brush ribs with sauce. Continue cooking ribs, basting with sauce every 30 to 40 minutes, until meat is no longer pink and begins to shrink back from bones, 3 to 4 hours. Dotdash Meredith Food Studios
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Brush sauce onto ribs one last time and remove them from the smoker. Wrap ribs tightly with aluminum foil and allow to rest until juices reabsorb into meat, 10 to 15 minutes. Dotdash Meredith Food Studios
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Enjoy! Dotdash Meredith Food Studios
