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Smoked Ribs

Discover Pinterest’s 10 best ideas and inspiration for Smoked Ribs. Get inspired and try out new things.

Uncle Richard's Brown Sugar & Honey Smoked Baby Back Ribs

Tender and juicy, these Brown Sugar & Honey Smoked Baby Back Ribs don't need any BBQ sauce at all! Everybody will be licking fingers and reaching for more!

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3 2 1 Ribs Recipe

Smoky, tangy, and fall off the bone tender ribs. More tips on our blog!

8 ingredients

Meat
  • 2 racks Ribs
Condiments
  • 1/2 cup Bbq sauce
  • 1/3 cup Honey
  • 1/3 cup Mustard
Baking & Spices
  • 1/2 cup Brown sugar
  • 1 Rub, Rib
Oils & Vinegars
  • 1/2 cup Apple cider vinegar
Beer, Wine & Liquor
  • 1/2 cup White wine
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3-2-1 Competition Style Pork Ribs

Looking for the secret to fall-off-the-bone ribs? Look no further! The 3-2-1 method is the most used method in smoking competitions and once you’ve tried it, you’ll understand why! The meat almost falls off the bone but still has a bite to it, well worth the 6-hour cooking time! What is the 3-2-1 method? 3-2-1 stands for how many hours you cook each phase. 3 hours unwrapped in the smoker with a dry rub, 2 hours wrapped in foil to reabsorb moisture, then 1 more hour unwrapped with a BBQ sauce to caramelize into a delicious outside bark. We use Casa M Spice Co® Whole Hog® seasoning over a base of mustard to give the meat plenty of tangy vinegar flavors, earthiness and a background spiciness to balance the sweet glaze in the second half of the cook. These flavors together will blow your mind. As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice — Mike Hernandez ingredients FOR THE RIBS 2 Racks pork ribs 8 Tablespoons Casa M Spice Co® Whole Hog® seasoning (or more to taste) 4 Tablespoons mustard 1 Cup BBQ sauce 1 Cup apple juice FOR THE FINISHING SAUCE 2 Cups BBQ sauce 4 Tablespoons honey 3 Tablespoons brown sugar 1 Tablespoon Casa M Spice Co® Whole Hog® seasoning FEATURED QUOTE 3-2-1 stands for how many hours you cook each phase. 3 hours unwrapped in the smoker with a dry rub, 2 hours wrapped in foil to reabsorb moisture, then 1 more hour unwrapped with a BBQ sauce to caramelize into a delicious outside bark. - Mike Hernandez LET’S GET COOKING 1. Remove the membrane (also called silver skin) from the back of the ribs. The membrane is a light film that covers the rib bones. Also, trim any loose bits of fat that hang off the rack of ribs. 2. Spread mustard over the ribs, we used about 4 Tablespoons, but the important thing is that you have enough to cover thoroughly, add more if needed. 3. Sprinkle Casa M Spice Co® Whole Hog® seasoning evenly over the top of the ribs. Break up any clumps of seasoning. 4. Wrap the ribs in plastic wrap and then foil. Place in fridge for 4 hours minimum but overnight is preferred. 5. Preheat smoker to 225º degrees. 6. Remove ribs from plastic wrap and foil. Place ribs bone side down in the center of the smoker. 7. In a spray bottle, mix ½ cup water and ½ cup apple juice. You will be spraying the ribs with this mixture every 30 minutes for the first 3 hours. 8. After the first 3 hours, lay a large sheet of foil on the counter. Enough to wrap the ribs. 9. Remove the ribs from the smoker. Maintain the smoker temperature at 225º degrees. 10. Lay the ribs on your sheet of foil. 11. In a bowl, mix ½ cup BBQ sauce and ½ cup apple juice and pour over the ribs. Make sure the liquid doesn’t spill out of the foil and onto the counter. 12. Wrap ribs well making sure there are no leaks. 13. Place in the smoker for 2 hours. 14. After the 2 hours, remove the ribs from the smoker and open the foil wrap. Maintain the smoker at 225º degrees. 15. Prepare the finishing sauce by mixing all the finishing sauce ingredients in a bowl. 16. Coat ribs generously with the finishing sauce. 17. Place ribs (without the foil) back in the smoker for 1 more hour. 18. After the hour, remove the ribs from the smoker and brush with more sauce.

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Smoked Beef Back Ribs {Delicious + Beefy} - crave the good

Smoked beef back ribs are tender, smoky, and rubbed with a brown sugar dry rub for a delicious treat. These ribs are full of beefy flavor.

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Perfectly smoked beef ribs

This post may contain affiliate links. Juicy tender beef ribs perfectly cooked in your smoker! I used electric smoker for this recipe, used a flavorful rub and slowly smoked till perfection. Fall of the bone ribs recipe for your Masterbuilt, Traeger or any charcoal smoker! How to make a rub Rub for this smoked ribs …

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Smoked Ribs using the 3-2-1 Method

These instructions for smoking pork spareribs and baby back ribs, using the 3-2-1 method, create tender fall off the bone ribs. Cooked in Bradley Smoker

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Slow Smoked Pork Ribs

Cooking on smokers and BBQs takes love, patience and practice. Meats of different quality and type cook differently. Practice, Practice, Practice! Have a bevy and enjoy the experience. Rinse the ribs with cold water and pat dry with paper towels. Remove the membrane from the back of the ribs (hint! pierce under the skin with a knife to lift the membrane and use a paper towel to grip – you’ll impress yourself). Sprinkle with the seasoning mix as your first base flavour – salt, pepper, garlic

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How to Make the BEST Electric Smoker Ribs

Is it really possible to get smoked ribs that are delicious, juicy, and fall-off-the-bone tender in an electric smoker? You betcha! Keep reading to learn how to make the BEST Electric Smoker Ribs !

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St. Louis Spare Ribs Recipe - smoked low and slow

St. Louis Spare Ribs rubbed with bbq rub, smoked low and slow and sauced with a sweet and spicy sauce for the perfect St. Louis Spare ribs

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