These smoked ribs turn the flavor knob to 11 with this spicy, zesty, smokey recipe. Baby back ribs are coated in mustard and a bold dry rub. Then, they’re smoked, braised in a foil packet, and smoked again to create the most tender, fall-off-the-bone ribs you’ve ever had and an absolute ton of taste in every bite.
Ribs are a classic BBQ dish that everyone loves. We certainly do! In summer, we make grilled and smoked ribs like hot honey smoked ribs. When it’s the dead of winter or a rainy day, we also love to make indoor recipes like our boneless maple brown sugar beef ribs and crockpot pork ribs. Hey, when the ribs are calling, you have to answer, right?
Now, we’ve added another recipe to our rib rotation, specifically our summer rotation. Our newest smoked ribs recipe combines sweet, savory, and tangy flavors to create a ton of flavor in every tender, juicy bite. Don’t worry, they still stay true to their BBQ roots, so they’re always perfect for backyard parties.
Why You’ll Love This Recipe
- Simple Ingredients: These ribs are made with simple ingredients and seasonings found in any grocery store.
- Easy: This is an incredibly easy recipe that only takes a few minutes of prep. The smoker does most of the work.
- Perfect for a Crowd: These ribs are perfect for dinner or at summer parties, BBQs, and potlucks.
- Meal Prep: Make a double batch and freeze it for later. They freeze beautifully.
Ingredients
- Baby Back Ribs: Baby back ribs are meaty and thin enough to absorb tons of smoke and flavor as they cook.
- Mustard: Mustard creates a tangy base for the spices to adhere to.
- Seasonings: A blend of Cajun seasoning, smoked paprika, granulatd onion and garlic, sugar, cayenne pepper, and a few others gives the ribs a deep, earthy, and sweet flavor with a spicy punch.
- BBQ Sauce: BBQ sauce adds sweetness and tang to the ribs and caramelizes nicely.
- Apple Juice: Apple juice adds sweetness and liquid to braise and steam the ribs a bit as they smoke.
- Jalapeno: Sliced jalapeno adds a spicy, hot flavor.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Ribs: Use your favorite variety of pork or beef ribs for this recipe, including boneless variations. They all work.
- Mild: Cut the Cajun seasoning by half and leave out the cayenne and sliced jalapenos for a mild version.
- Extra Spicy: Use hotter peppers in place of jalapenos for even more heat.
Instructions
- Add the rib seasonings in a small bowl and set aside. Then, remove the membrane from the back of the ribs.
- Coat the ribs with the mustard on both sides. Then, add ⅓ of the seasonings to the underside of the ribs and the rest to the meaty side.
- Smoke the ribs at 265 for 2 hours. Then, transfer them to a piece of foil large enough to accommodate the ribs and the remaining ingredients.
- Create a “boat” with the foil, and add the remaining ingredients. Then, seal the foil and smoke for another 2 hours.
- Open the foil to expose the ribs and smoke for another 2 hours.
- Remove the ribs and let them rest for 20 minutes. Then, enjoy!
Tips
- To remove the membrane from your ribs, gently slide the tip of a sharp knife along the short side between the bone and the membrane. Then, use a paper towel to get a good grip and gently pull the membrane up and away from the ribs.
- To avoid removing the membrane, simply ask your butcher to do it.
- Pat the seasonings into the mustard so everything stays in place. If you try to massage it in, it won’t stick as well.
- Don’t open your smoker while the ribs are cooking. You want all that smoke to stay inside.
Pairing Suggestions
These ribs are great with garlic cheese toast and your favorite summer sides like macaroni and cheese, creamy potato salad, and Boston baked beans.
Frequently Asked Questions
To remove the membrane from ribs, gently slide the tip of a sharp knife between the membrane and the bone on the short side. Then, slice it across to loosen the membrane. Gently pull until you have a large enough piece to grip. Then, use a paper towel to get a good grip and gently pull the membrane up and away, applying just enough pressure to pull the membrane away without ripping it.
Smoking ribs in foil traps the steam and juices sufficiently to braise the ribs as they smoke. The smoke can still make its way into the packet through the folded foil.
If your ribs are tough, you probably didn’t cook them long enough. While you can overcook ribs, the usual culprit is undercooking them. Be sure to give your ribs plenty of time to cook. They usually require a minimum of 4 to 6 hours.
Try These Delicious Smoked Ribs
These smoked ribs are more than just smoky. They’re sweet, tangy, and spicy. With their spices, the BBQ sauce mixture, and the jalapenos, these ribs are loaded with flavor, but they’re not hard to make. That’s a fantastic combination for a summer recipe. You can serve up delicious food while still spending most of your time with family and friends! Give it a try, and we know you’ll love it.
More Delicious Recipes You’ll Enjoy
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Ingredients
Dry Rub Seasoning
- ⅓ cup brown sugar
- 2 tablespoons Slap Ya Mama seasoning
- 2 tablespoons sugar
- 1 tablespoon granulated garlic
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 1 ½ teaspoons granulated onion
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Pork Ribs
- ⅓ cup Yellow Mustard
- ½ cup Sweet Baby Rays BBQ sauce
- ½ sliced jalapeno
- 1 cup Apple Juice
- ¼ cup butter cut into tablespoons
- ¼ cup agave
- ½ cup brown sugar
Instructions
- Preheat smoker to 265°F
Dry Rub Seasoning
- Add all of the rib seasoning ingredients to a small bowl and stir to combine. Set aside.
Pork Ribs
- Remove silver skin from the back of the ribs by inserting a butter knife under the skin. Grab a paper towel and grab the membrane and pull off the back of the rib.
- Rub yellow mustard on both sides of the ribs.
- Pat ⅓ of the dry rub onto the underside. Flip over, add the remaining rub to the meaty side of the ribs.
- Place on the smoker for 2 hours. (Do not open the smoker for at least 2 hours).
- Remove from the smoker and place on aluminum foil large enough to contain the juices around the ribs.
- Add remaining ingredients.
- Seal the foil around the ribs and place back on the smoker for another 2 hours.
- Open the foil to expose the ribs and smoke for an additional one hour.
- Remove from the smoker and let the ribs rest for 20 minutes in the foil before serving.
Notes
- To remove the membrane from your ribs, gently slide the tip of a sharp knife along the short side between the bone and the membrane. Then, use a paper towel to get a good grip and gently pull the membrane up and away from the ribs.
- To avoid removing the membrane, simply ask your butcher to do it.
- Pat the seasonings into the mustard so everything stays in place. If you try to massage it in, it won’t stick as well.
- Don’t open your smoker while the ribs are cooking. You want all that smoke to stay inside.
Storage
Refrigerate the ribs for up to 4 days in an airtight container. For longer storage, wrap the ribs in plastic wrap. Then, freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag. To reheat the ribs, defrost them overnight in the refrigerator if frozen. Then, microwave individual portions at 1-minute intervals until heated through.
