These make real mouth-watering 'Pig-cicles'! They take a while to cook, and when you eat them, you'll have pork fat smeared from ear to ear! Mmm! Mmm! I like to smoke with hickory wood, but any of your favorite will suffice.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.

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  • Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).

  • Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

383 calories; 29.7 g total fat; 117 mg cholesterol; 800 mg sodium. 3.6 g carbohydrates; 24.5 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/25/2004
I don't have a smoker but do have a charcoal grill. I followed Steve's recipe exactly and put one of my mama's old bread tins in the center of the grill 1/2 filled with water surrounded by lots of charcoal. Good? Let me tell you what!..Those ribs were so good they'd make you walk up and smack your mama twice!!! Thanks Steve this went right in the front of the cookbook with Chrissy's Tomato Salad recipe I found right here at allrecipes! Read More
(37)

Most helpful critical review

Rating: 3 stars
06/21/2007
These ribs turned out very very tender and tasted great but not anything wow. Could've used a lot more flavor. Hubby cooked these with mesquite wood chips. Not sure I'll use this again it wasn't bad just wasn't what we wanted I guess. BBQ's a tough thing as it's different around different regions of the USA and the sauces vary as much as the way the meats are prepared rubbed smoked boiled baked etc. Hubby shared leftovers with a friend at work for lunch the next day and his buddy raved over these ribs. We liked Sylvia's ribs from here alot better. Read More
(13)
31 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/25/2004
I don't have a smoker but do have a charcoal grill. I followed Steve's recipe exactly and put one of my mama's old bread tins in the center of the grill 1/2 filled with water surrounded by lots of charcoal. Good? Let me tell you what!..Those ribs were so good they'd make you walk up and smack your mama twice!!! Thanks Steve this went right in the front of the cookbook with Chrissy's Tomato Salad recipe I found right here at allrecipes! Read More
(37)
Rating: 5 stars
07/25/2004
I don't have a smoker but do have a charcoal grill. I followed Steve's recipe exactly and put one of my mama's old bread tins in the center of the grill 1/2 filled with water surrounded by lots of charcoal. Good? Let me tell you what!..Those ribs were so good they'd make you walk up and smack your mama twice!!! Thanks Steve this went right in the front of the cookbook with Chrissy's Tomato Salad recipe I found right here at allrecipes! Read More
(37)
Rating: 5 stars
01/25/2004
These ribs were the hit of my 4th of July party. I couldn't believe how quickly the disappeared. Even the kids ate them what a great mess they made! They were delish!! Read More
(28)
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Rating: 5 stars
01/25/2004
I've been looking for the 'right' rib recipe for a long time and this one is WONDERFUL! Read More
(21)
Rating: 5 stars
01/12/2008
The ribs are dynamite I've made them several times now everyone loves them. I use half of the cayanne now because it's a little to much for some of the guests but if you like some kick use the full amount half gives it a good hint of heat but isn't outright hot. Read More
(16)
Rating: 5 stars
06/20/2007
I used 1/4 pound mesquite with the hickory. I had 2 professional Pork Smokers tell me they were the best smoked ribs they ever had and begged for the recipe.. Great Job Steve. this is my favorite rub now..... Read More
(14)
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Rating: 5 stars
02/12/2004
When I finna saw this mog eatin these I said "Holla! Where you finna get them ribs JoE!" My cousin Devon said "Steve Bodacious dropped da bomb G!" I tried them these ribs are hella good. Them mogs will have pork fat smeared from ear to ear and all over their Roca gear! Read More
(13)
Rating: 3 stars
01/25/2004
A little too sweet and cinnamony for my taste but I would make again with less of those ingredients. Read More
(13)
Rating: 3 stars
06/21/2007
These ribs turned out very very tender and tasted great but not anything wow. Could've used a lot more flavor. Hubby cooked these with mesquite wood chips. Not sure I'll use this again it wasn't bad just wasn't what we wanted I guess. BBQ's a tough thing as it's different around different regions of the USA and the sauces vary as much as the way the meats are prepared rubbed smoked boiled baked etc. Hubby shared leftovers with a friend at work for lunch the next day and his buddy raved over these ribs. We liked Sylvia's ribs from here alot better. Read More
(13)
Rating: 5 stars
09/05/2007
This recipe was excellent. We had out neighbors over and they loved it as well. Read More
(8)