If you’re searching for the ultimate Smoked BBQ Ribs recipe, you’ve found it! This recipe details every step to achieving tender, smoky, and flavorful ribs at home. Now, you likely have seen people put 50 different spices on ribs, leading you to believe their touch is the key, but all you need is a well-balanced seasoning blend.
BBQ Ribs need a good balance of heat and sweetness, easily obtainable with our seasoning Sweet Fire. Let’s fire up the smoker!
Ingredients
- 1 rack of pork ribs (baby back or spare ribs)
- 2 tbsp Stella On Fire Co.’s Gypsy seasoning
- 1 cup apple juice (for spritzing)
- 1/2 cup BBQ sauce (your choice)
Equipment
- Smoker or grill (pellet, charcoal, or electric): If you are using a gas grill, set two heat zones, cook the ribs on indirect heat, and place a wood chips box on the direct heat side. You can apply this method when using other grills.
- Wood chips (hickory, applewood, or cherrywood or mix) Hickory wood will deliver a very authentic BBQ flavor, apple will add some sweetness but is not a strong flavor, careful with cherry wood as it can be overpowering.
- Spray bottle or basting brush
- Meat thermometer
- Aluminum foil
Instructions
1. Prepare the Ribs
- Remove the membrane from the back of the ribs. Use a knife to lift one corner, then grab it with a paper towel and pull it off.
- Pat dry the ribs.
2. Season the Ribs
- Using Stella’s Sweet Fire, generously coat the ribs, pressing/padding the rub in to create a flavorful crust.
3. Preheat the Smoker
- Set your smoker to 250°F but no higher than 275°F. Add your preferred wood chips for a smoky flavor.
4. Smoke the Ribs
- Place the ribs bone-side down on the smoker/grill grates. Close the lid and let them smoke for about two hours.
- Every 30 to 45 minutes, spritz the ribs with apple juice to keep them moist. ( or use the basting brush carefully not to remove the seasoning.
- Always monitor the rib’s temperature. You want to aim for a final internal temperature of 195, at which point they should feel tender when probing with the tempter. However, if the ribs stall or the temperature stops rising, you will need to wrap them.
5. Wrap the Ribs (Texas Crutch)
- After about two hours, wrap the ribs in aluminum foil or butcher paper with a splash of apple juice inside. This locks in moisture and adds an extra bit of sweetness.
- Return the wrapped ribs to the smoker for about 30 minutes.
- Note on wrapping: Sometimes, if the rib rack is too small, wrapping is not necessary. However, there are two reasons we wrap: first, if the ribs stall, meaning their temperature stops rising, and second, to slowly braise the ribs in their own juices for a tender finish.
6. Sauce and Finish
- Unwrap the ribs and brush BBQ sauce on both sides.
- Smoke to caramelize the sauce and form a sticky glaze.
7. Check for Doneness
- The ribs are done when they reach an internal temperature of 195°F-203°F and the meat pulls away easily from the bones.
8. Rest and Serve
- Let the ribs rest for 10 minutes before slicing. Serve with extra BBQ sauce on the side.
Tips for Perfect Smoked BBQ Ribs
- Use a meat thermometer to avoid overcooking.
- Experiment with different wood chips for unique flavors.
- Stella On Fire Co.’s Sweet Fire seasoning adds a smoky, savory kick that pairs perfectly with ribs!
- If the ribs were frozen before the cook, be sure to defrost them properly to avoid uneven cooking and bad texture.
You made it
These Smoked BBQ Ribs are guaranteed to impress at your next barbecue. With the perfect blend of sweetness, heat, and smoke, every bite delivers flavor you’ll love. Don’t forget to grab Stella On Fire Co.’s Sweet Fire seasoning to take your ribs to the next level!
