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There’s nothing quite like the smell of smoked ribs drifting through the neighborhood. It’s the scent of slow-cooked perfection, backyard bragging rights, and plates scraped clean. Whether you're firing up the smoker for a family cookout or a Sunday game day, these smoked BBQ pork ribs deliver everything you want—fall-off-the-bone tenderness, finger-lickin' flavor, and a sticky-sweet glaze that’ll have guests asking for seconds (and thirds). So let’s break down one of our favorite grilling recipes!

Ingredients for Smoked BBQ Pork Ribs

For the ribs:

• 2 full racks of pork spare ribs or baby back ribs (our Pork Loin Back Ribs, (6 Lb. Avg) are perfect for this)
• 2 tablespoons yellow mustard (binder)
• 2 tablespoons olive oil

Dry rub:

• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon cayenne (optional, for heat)
• 1 teaspoon chili powder

For the glaze:

• 1 cup BBQ sauce (your favorite)
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar

Instructions

1. Prep the ribs
   Start by removing the membrane from the back of the ribs (use a butter knife to lift it, then pull it off with a paper towel grip). Rub ribs with mustard and olive oil to help the dry rub stick.
   
   
2. Apply the rub
   Combine all dry rub ingredients. Coat the ribs evenly on both sides. Let them rest at room temp while the smoker heats up.
   
   
3. Fire up the smoker
   Preheat your smoker to 225°F. Use fruit woods like apple or cherry for that sweet, smoky depth.
   
   
4. Smoke low and slow
   Place ribs bone-side down and smoke for 3 hours. Then, wrap them tightly in foil (add a splash of apple juice inside for moisture) and smoke for another 2 hours.
   
   
5. Glaze and finish
   Unwrap the ribs, brush with the glaze mixture, and return them to the smoker for 1 more hour. This sets the sauce and builds that caramelized bark.
   
   
6. Rest and serve
   Let the ribs rest for 10–15 minutes. Slice between the bones, serve hot, and watch them disappear!

Pro Tips from the Wholey Kitchen

• Don’t skip the membrane removal. It’s the difference between chew and melt-in-your-mouth.
• Let that rub marinate. If you’ve got the time, rub the ribs the night before and refrigerate for even better flavor.
• Resist the urge to peek. Every time you open the smoker, you lose heat. Keep it steady.
• No smoker? No problem. You can adapt this for the oven and finish on a grill with wood chips for smoke.

Frequently Asked Questions

1. Can I use baby back ribs instead of spare ribs?
   Absolutely. Baby backs are leaner and cook a bit quicker—just reduce the cooking time by about 30–45 minutes.
   
   
2. What’s the 3-2-1 method I keep hearing about?
   That’s 3 hours smoked unwrapped, 2 hours wrapped in foil, 1 hour glazed and unwrapped. It’s a time-tested rib method for that sweet BBQ payoff.
   
   
3. My ribs turned out dry—what went wrong?
   Likely too much heat or not enough moisture. Keep that smoker low and slow, and wrap them tightly during phase two.