Smoked Riblets Recipe

Trim excess fat and silver skin from the riblets if present. Pat the riblets dry with paper towels.

Lightly season both sides of the riblets with kosher salt and coarse black pepper. Rub a thin layer of yellow mustard over both sides to help the dry rub adhere.

In a small bowl combine all Dry Rub ingredients: brown sugar, paprika, garlic powder, onion powder, ground cumin, dry mustard and chili powder. Mix thoroughly.

Generously apply the dry rub to both sides of the riblets, pressing it into the meat so it adheres. Let the riblets rest at room temperature for 20–30 minutes while you prepare the smoker (or refrigerate covered for up to 2 hours for deeper flavor).

Preheat your smoker to 225°F (107°C). For charcoal grills, set up for indirect heat. Add a pan of water in the smoker or grill to help maintain moisture.

Add wood chips or chunks (hickory, apple or cherry) to the smoker according to the manufacturer's directions. Aim for a mild, steady smoke—too much smoke will make the riblets bitter.

Place the riblets meat-side up on the smoker grate over indirect heat. Close the lid and smoke at 225°F (107°C) for about 2 to 2.5 hours, maintaining a steady temperature and smoke.

Every 30–45 minutes, optionally baste or mop the riblets with the Mop mixture: combine apple juice, apple cider vinegar, melted butter and hot sauce; use a brush or mop to apply a thin coat to the meat to help keep them moist and build flavor.

After 2–2.5 hours, check internal tenderness. The riblets are done when the internal temperature reaches 195–203°F (90–95°C) for very tender meat, or when the meat is tender and pulls easily from the bone with little resistance (you can test with a probe or fork).

If using finishing sauce: in the last 10–15 minutes of smoking, brush a thin layer of barbecue sauce on both sides of the riblets and return to the smoker to set the glaze—avoid heavy sauce layers to prevent burning.

Once finished, remove the riblets from the smoker and let them rest on a cutting board tented loosely with foil for 10 minutes to allow juices to redistribute.

Slice between the bones into individual riblets or leave as sections, serve warm with additional barbecue sauce on the side if desired.

Serving suggestion

Serve smoked riblets with classic sides such as coleslaw, baked beans, cornbread or potato salad.

Make-ahead & storage

Refrigerate cooled riblets in an airtight container for up to 3–4 days. Reheat gently in a low oven (275°F / 135°C) covered with foil until warmed through, or reheat on the grill/smoker over indirect heat.