Rating: Unrated
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  • 1 star values: 0

Slow-smoked BBQ ribs.


Recipe Summary test

15 mins
3 hrs 50 mins
4 hrs 5 mins
9 servings


Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Rib Rub:


Instructions Checklist
  • Prepare an indirect fire with charcoal in a smoker or grill, according to manufacturer's instructions. Once the coals get going, add wood chips. Maintain a temperature of 230 to 260 degrees F (110 to 127 degrees F).

  • Meanwhile, mix paprika, brown sugar, garlic powder, salt, and pepper together in a bowl until well combined. Spread rub all over ribs, making sure not to miss any spots.

  • Place ribs on the preheated smoker or grill on the opposite side of the fire. Cover and smoke ribs, adding wood chips as needed to maintain temperature, until rub has set and looks dry, 1 to 2 hours. Baste with apple juice and continue to cook, basting every 30 minutes, for 2 1/2 to 3 1/2 hours more.

  • Brush BBQ sauce on both sides of the ribs, and cook for 15 minutes. Brush again, and cook until meat pulls away easily from the bone, 10 to 15 minutes longer. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Cook's Notes:

You can cut the ribs in the St. Louis style, if you like.

To prepare these in the oven, preheat the oven to 250 degrees F (120 degrees C). Place ribs in a roasting pan and add 1/4 cup liquid smoke. Follow remaining directions for basting with apple juice and barbecue sauce.

Editor's Note:

Nutrition data for this recipe includes the full amount of rub and barbecue sauce. The actual amount of rub and barbecue sauce consumed will vary.

Nutrition Facts

1253 calories; protein 78.3g; carbohydrates 48g; fat 81.5g; cholesterol 320.7mg; sodium 1960.3mg. Full Nutrition

Reviews (1)

Rating: 4 stars
Made as written and these were pretty good. These definitely needed a full 6 hours so plan on that. The rub is good and makes a nice bark but they are more sweet forward than we prefer. With that being said, I highly recommend a Kansas City style bbq sauce that is more tomato/vinegar based rather than a sweet bbq sauce. Unless you prefer sweeter tasting smoked ribs that is, then slather them up with a sweet bbq sauce. Good rub and nice bark but I would reduce the brown sugar next time for our taste. Read More