Smoked BBQ Ribs
These Smoked BBQ Ribs are slow-cooked and smoked on a pellet grill to tender, flavorful perfection. Finished with a rich, sticky barbecue sauce, they’re fall-off-the-bone delicious with a deep, smoky flavor that makes them perfect for backyard cookouts, game day, or weekend gatherings.
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.
Video
Recipe Tips
For extra tender ribs, let them rest tightly covered in foil for 15 minutes after smoking. This allows the juices to redistribute and keeps the meat moist. Also, cutting the ribs before seasoning gives you more surface area for that dry rub and glaze to stick the boosting flavor.
