Smoked Ribs Recipe
Pork ribs smoked to perfection, served with sides.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ribs
Sides
Method
Preparing the Ribs
- 1
Preheat the Smoker
Preheat your smoker to 225°F (107°C) for optimal smoking temperature.
- 2
Prepare the Ribs
Remove the membrane from the back of the ribs for a more tender result. Rinse and pat the ribs dry with paper towels.
- 3
Season the Ribs
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, brown sugar, and liquid smoke. Rub the olive oil over the ribs, then generously apply the seasoning mix all over the ribs.
Smoking the Ribs
- 4
Smoke the Ribs
Place the ribs in the smoker bone-side down. Smoke for 4-5 hours, maintaining a steady temperature of 225°F (107°C). Check occasionally to ensure temperature consistency.
- 5
Wrap the Ribs (Optional)
For a more tender rib, wrap the ribs in foil halfway through smoking to steam them. You can add a splash of apple juice for extra moisture.
- 6
Check for Doneness
The ribs are ready when the meat has pulled back from the bone and they are tender. You can also use a meat thermometer; they should reach an internal temperature of 190°F (88°C).