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Smoked Barbecue Ribs

This easy, traditional, and slightly healthier take on smoked barbecue ribs is perfect for family meals or cookouts, delivering comfort and flavor.
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Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Servings: 4 servings
Course: BBQ, Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 racks pork ribs (baby back or spare; about 3–4 lbs total)
  • 1/4 cup yellow mustard (binder)
  • 2 tbsp olive oil (optional, for brushing)
Dry Rub
  • 1/4 cup brown sugar (or coconut sugar for lower glycemic)
  • 2 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne (optional, adjust to taste)
Barbecue Sauce
  • 1 cup tomato passata or no-sugar-added ketchup
  • 1/4 cup apple cider vinegar
  • 2 tbsp molasses or 1 tbsp maple syrup (swap for erythritol for low-carb)
  • 1 tbsp Worcestershire sauce (gluten-free if needed)
  • 1 tsp smoked paprika
  • 1/2 tsp mustard powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 small onion finely chopped (optional)
  • 1 clove garlic, minced
Smoking Essentials
  • Wood chips: apple, hickory, or oak (soak 30 minutes if using a charcoal smoker)
  • Smoker or grill set up for indirect smoking
  • Spray bottle with apple juice, apple cider vinegar, or water (for spritzing)

Method
 

Preparation
  1. Preheat your smoker to 225°F (110°C).
  2. Remove the membrane from the back of each rack by sliding a knife under it and pulling it off with a paper towel.
  3. Trim excess fat if desired.
Applying Binder and Rub
  1. Brush both sides of the ribs with mustard (it won’t taste mustardy — it helps the rub stick).
  2. Mix dry rub ingredients and coat ribs evenly.
  3. Let sit for 30 minutes at room temp or refrigerate overnight for best flavor.
Making the Sauce
  1. In a small saucepan, heat olive oil over medium heat.
  2. Sauté onion for 3–4 minutes until soft, then add garlic for 30 seconds.
  3. Add passata, vinegar, molasses, Worcestershire, and spices.
  4. Simmer gently for 12–15 minutes, stirring occasionally, until it thickens. Taste and adjust sweetness/salt.
Smoking the Ribs
  1. Place ribs bone-side down in the smoker at 225°F (110°C).
  2. Add wood chips and smoke unwrapped for 2–3 hours (for baby backs) or 3 hours (for spare ribs).
  3. Every hour, spritz lightly with apple juice or cider to maintain moisture.
Wrapping (Optional)
  1. For fall-off-the-bone tenderness, wrap ribs tightly in foil with a splash (1/4 cup) of apple juice or butter around hour 3–4.
  2. Return to smoker for 1–2 hours until tender. If you prefer firmer ribs, skip wrapping and continue smoking for another 1–2 hours.
Saucing and Finishing
  1. In the last 20–30 minutes, unwrap (if wrapped) and brush a thin coat of barbecue sauce on both sides.
  2. Return to smoker to let it caramelize and set.
Checking Doneness
  1. Ribs are done when a probe slides in with little resistance, or when they reach 195–203°F and the meat pulls back about 1/4” from the bones.
  2. Total time: about 5–6 hours depending on rack and smoker.
Serving
  1. Let ribs rest for 10–15 minutes before slicing between the bones.
  2. Serve with extra sauce on the side.

Notes

Tips: Try different wood chips for varying flavors. If making ahead, rub the ribs and refrigerate overnight for deeper flavor.