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Smoked Ribs Recipe

Foolproof Smoked Ribs with Perfect Bark

This easy, step-by-step guide shows you how to make incredibly tender, flavorful smoked ribs with a dark, savory, and crispy bark every time. Using the simple "low and slow" method, you'll learn the secrets to that professional-quality crust that's packed with smoke and spice.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 full rack St. Louis-style spare ribs or baby back ribs about 3-4 lbs
  • For the Binder: 2 tablespoons yellow mustard
  • For the Rub:
  • 1/4 cup coarse black pepper
  • 2 tablespoons coarse kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Equipment

  • Smoker (or grill set up for indirect heat)
  • Smoking wood chunks (hickory, oak, or fruitwoods like apple)
  • Digital meat thermometer
  • Heavy-duty aluminum foil
  • Paper towels
  • Sharp knife for trimming and slicing
  • Rimmed baking sheet (for prep)

Method
 

  1. Prep the Ribs: Remove the ribs from the package and pat them completely dry with paper towels. On the bone side, slide a knife under the thin, shiny membrane (the silver skin), lift it, grab it with a paper towel, and pull it off completely.
  2. Apply the Binder & Rub: Lightly coat the ribs on all sides with the yellow mustard. In a bowl, mix all the rub ingredients together. Generously sprinkle the rub over the ribs, pressing it into the meat to create a uniform, even coating on all sides.
  3. Preheat the Smoker: Preheat your smoker to 225°F (107°C). Add your wood chunks to the fire.
  4. Smoke: Place the ribs directly on the grill grates, bone-side down. Close the lid and smoke for 3 hours. Do not open the lid often.
  5. Wrap (Optional): After 3 hours, place the ribs meat-side down on a large sheet of heavy-duty aluminum foil. You can add a few tablespoons of apple juice or butter on top if desired. Wrap the ribs tightly to create a sealed packet. Return to the smoker for 2 more hours.
  6. Set the Bark: Carefully unwrap the ribs and place them back on the smoker grates, meat-side up. Cook for another 1-2 hours, or until the bark is dark and crispy and the ribs are tender.
  7. Rest: Remove the ribs from the smoker, tent loosely with foil, and let them rest for at least 30 minutes before slicing and serving.
    Smoked Ribs Recipe

Notes

  • Binder Swap: Mustard adds no distinct flavor, only helping the rub stick. You can use hot sauce, olive oil, or even water instead.
  • No Smoker? You can bake these in a 250°F oven on a baking sheet. Follow all the same steps—the bark will still form, just without the smoky flavor.
  • The Rest is Key: Never skip the resting step! It allows the juices to redistribute, resulting in much more tender and flavorful ribs.
  • Don't Peek! Keeping the smoker lid closed is crucial for maintaining a consistent temperature and building that perfect bark.
  • Smoked Ribs Recipe