These Smoked BBQ Ribs are the perfect blend of smoky, sweet, and spicy with bone tender and a mouthwatering caramelized sauce. The ribs start with a key prep step removing the membrane and cutting them into individual ribs to allow maximum seasoning coverage. A light coating of yellow mustard acts as a binder for a bold BBQ rub that infuses the meat with deep flavor right from the start.
Smoked at 225°F on a pellet grill, allowing the wood-fired smoke to seep into every inch of the meat. Midway through, glaze the ribs with the BBQ sauce, maple syrup, melted butter, and a splash of hot sauce, creating a sticky, flavorful coating. Also, wrapped and cooked low and slow until they reach melt-in-your-mouth tenderness, then briefly uncovered to let the glaze caramelize to perfection.
The end result is a rack of ribs that are juicy, tender, and packed with flavor. These ribs are perfect for backyard cookouts, game day feasts, or any time you're craving that true BBQ experience.
These Smoked BBQ Ribs are perfect for cookouts for several reasons
Crowd-Pleasing Flavor:
This BBQ rub, smoke flavor, and a sticky-sweet glaze, these ribs will be a guaranteed hit with guests. The flavor profile hits all the right notes savory, sweet, smoky, and a touch of heat.
Cookout-Worthy Presentation:
Smoked ribs look as good as they taste. That glossy glaze, charred edges, and the juicy interior make for a show-stopping dish that instantly elevates any outdoor meal.
Easy to Make in Batches:
Cutting the ribs into singles allows you to season each piece individually, ideal for serving a group.
Smoker-Ready Simplicity:
Once seasoned, the smoker does most of the work. You get maximum flavor with minimal hands-on time, so you can enjoy the cookout.
Versatile Pairings:
These ribs go great with classic cookout sides like coleslaw, baked beans, and mac and cheese. They fit in with almost any summer menu.
Smoked BBQ Ribs
Ingredients
- 1 to 2 Racks Ribs
- ¼ cup Yellow Mustard
- 8 tablespoon Dry Rub (your preference)
Dry Rub
- 1 teaspoon Black Pepper
- 1 ½ teaspoon Salt or Season Salt
- 1 ½ teaspoon Garlic Powder
- 1 ½ teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 2 tablespoon Brown Sugar
- 1 ½ teaspoon Chili Powder
- 1 ½ teaspoon Dry Mustard
BBQ Sauce
- 1 cup BBQ Sauce
- ¼ cup Maple Syrup
- ½ stick Butter
- 1 tablespoon Hot Sauce
Instructions
- Turn the ribs bone-side up. Use a butter knife to lift the edge of the thin membrane on the back. Grip it with a paper towel and pull it off completely. For more seasoning coverage, cut the rack into individual ribs.
- Place the ribs in a large bowl and toss with yellow mustard or brush it on evenly. This helps the seasoning stick better during smoking.
- Mix your pork rub ingredients in a small bowl or use your favorite BBQ rub. Sprinkle half over the ribs, toss to coat, then add the remaining rub and toss again until the ribs are fully covered.
- Preheat your pellet smoker to 225°F and prepare the grates for direct smoking.
- Place the seasoned ribs directly on the smoker grates. Smoke for about 1½ hours, or until the internal temperature reaches 165°F.
- While the ribs smoke, prepare the glaze. In a saucepan, combine BBQ sauce, maple syrup, butter, and hot sauce. Warm over low heat until the butter melts and the sauce is smooth.
- Transfer the ribs to a foil pan. Pour the glaze over the ribs and toss to coat each one fully. Cover the pan tightly with foil and return it to the smoker for another hour.
- After an hour, remove the foil and gently flip the ribs. They should now be around 202°F internally. For a stickier finish, leave them uncovered in the smoker for another 10 minutes to caramelize the glaze.
- Take the ribs off the smoker and let them rest for 5 to 10 minutes. Serve warm with your favorite sides like corn casserole, coleslaw, or baked beans.
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