BBQ Ribs

Low-and-Slow Smoked Pork Ribs

Classic American barbecue ribs, rubbed with a sweet-spicy dry rub and smoked over low hardwood heat for hours until the bark is dark and the meat pulls clean from the bone. The technique draws on the Memphis/Kansas City tradition; finish with sauce at the table if you like.

Prep

25 min

Cook

360 min

Total

385 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1800 g (4 lb) pork spare ribs or St. Louis-cut ribs, St. Louis trim is easier for beginners; baby backs work but cook faster.
• •15 g (1 tbsp) paprika, sweet or smoked
• •10 g (2 tsp) dark brown sugar, packed
• •8 g (1½ tsp) kosher salt
• •5 g (2½ tsp) ground black pepper, coarse grind
• •4 g (2 tsp) smoked paprika
• •3 g (1 tsp) garlic powder
• •3 g (1 tsp) onion powder
• •2 g (1 tsp) cayenne pepper, adjust to taste
• •2 g (1 tsp) ground mustard
• •250 ml (1 cup) apple cider vinegar, for spritzing
• •250 ml (1 cup) water, for spritzing
• •300 g (10½ oz) BBQ sauce, store-bought Kansas City-style is fine; warmed for serving.
• •hardwood lump charcoal or briquettes, as needed, hickory, oak, pecan, or apple wood for smoke; never softwoods like pine.

Steps

1. 1 Remove the membrane: turn the ribs bone-side up and slide a butter knife under the thin silver skin at one end. Grip it with a paper towel and pull it off completely so the smoke and rub can penetrate. Trim excess loose fat.
2. 2 Make the rub: in a bowl, mix the paprika, brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, cayenne, and mustard. Pat the ribs dry, then rub the spice mix generously over both sides. Let sit at room temperature 30 minutes while you set up the smoker, or refrigerate up to 12 hours uncovered.
3. 3 Prepare the smoker: light the charcoal and bring the cooking chamber to a steady 107–120°C (225–250°F). Add 2–3 fist-sized hardwood chunks or a small handful of wood chips once the coals are ashed over. Maintain this temperature for the entire cook; open vents for more air if it stalls, close them if it climbs.
4. 4 Place the ribs bone-side down on the grate, away from direct heat. Close the lid and smoke for 3 hours without opening the lid in the first 90 minutes.
5. 5 Mix the spritz: combine the apple cider vinegar and water in a spray bottle. After the first 90 minutes, lightly spritz both sides every 45 minutes. This keeps the surface moist and helps the bark set.
6. 6 Cook until the bark is mahogany and the meat has pulled back from the bone ends about 1 cm (½ inch). Internal temperature in the thickest part of the meat should reach 92–95°C (198–203°F) on an instant-read probe, and a probe should slide into the meat between the bones with very little resistance (the 'probe tender' test). Plan 5–6 hours total for spares, 4–5 hours for baby backs.
7. 7 Rest the ribs: remove from the smoker, tent loosely with foil, and rest 15–20 minutes. This lets the juices redistribute so they stay in the meat when sliced.
8. 8 Slice between the bones with a sharp knife. Serve with warmed BBQ sauce on the side rather than brushing it on during the last minutes, so the bark stays intact and you can taste the smoke and rub.