Our 11 Best Smoked Barbeque Ribs Will Have You Eating With Your Fingers

A spice-packed dry rub and smoking over apple cider ensure that these baby back ribs are both full of flavor and tender. One reviewer said the dry rub in this recipe has become their go-to for all things pork. The finishing touch is to brush the ribs with your favorite barbecue sauce and grill just until they have a nicely browned crust.

"Beef short ribs, or 'dino ribs' as they are called, are the new hot item in Texas and one of my favorite things to smoke right now. Beef short ribs are from the short plate before the 10th rib and have more meat than back or finger ribs. The famous Louie Mueller Barbecue in Taylor, Texas popularized beef ribs in response to Aaron Franklin's "Best Brisket on the Planet" designation. Each one can weigh 1 to 2 pounds. They are rich in flavor and a lot of times better than brisket. Yes I said it." —DougScheidingofRogueCookers

Forget the sauce with these ribs. A spice-packed dry rub gives these smoked pork spareribs all the flavor they need. You know these ribs are ready to eat when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. Dozens of reviewers say this five-star recipe is one of the best they have ever used.

These smoked ribs get a sweet touch from a dry rub made with two kinds of sugar. Reviewers say the rub has just the right balance of sugar and spice. A mop sauce made with brown sugar, barbecue sauce, and apple juice applied throughout the smoking process keeps the ribs tender and moist

These fall-off-the-bone pork ribs get a kick of flavor from a simple 6-ingredient dry rub with no added sugar. Apple wood gives the ribs a hint of smoky sweetness. To ensure the ribs stay moist and tender, one reviewer recommends occasionally mopping the ribs with apple juice through out the cooking process.

Pork spare ribs are seasoned with a homemade dry rub and smoked over low heat for a couple of hours to set the rub. Basting with apple juice the last 2 to 3 hours keeps these ribs moist and tender, and finishing with barbeque sauce for the last 15 minutes adds the final layer of flavor.

These pork spareribs get a tasty boost of flavor from being smoked over a fruity red wine mixture made with apples, oranges, lemons, limes, onions and red wine. A homemade barbecue sauce made with lime and soy sauce adds the finishing touch once the ribs have been fully smoked.

These baby back ribs follow the classic 2-2-1 rib smoking technique: 2 hours unwrapped, 2 hours wrapped in foil and then 1 more hour unwrapped. It's a foolproof way to have your ribs smoked to perfection each and every time.

Cooking baby back ribs on a cedar plank gives these ribs a delicious smoky flavor. Be sure to soak the cedar plank in water for at least an hour before placing it on the grill.

Don’t overlook the rib tips. Rib tips are the short, meaty sections of rib that are attached to the spareribs and are cut off when the ribs are trimmed St. Louis style. They are just as delicious as traditional ribs, but cook in less time.  These smoked rib tips are ready to serve in just 2 hours.

These pork spareribs are seasoned overnight with a sweet and spicy dry rub before being smoked low and slow until fall-off-the-bone tender. Reviewers say that the dry rub has a bit of a kick, so if you want a little less heat, just use a little less cayenne.