Smokehouse Pork Ribs

  • Cooking Time: 5.5 to 6 hours
  • Serving: 4-6
  • Difficulty: Hard

Ingredients:

For the Ribs:

  • 1–2 racks pork spare ribs or baby back ribs

  • 2 tbsp yellow mustard (binder)

Dry Rub:

  • 2 tbsp brown sugar

  • 1 tbsp smoked paprika

  • 2 tsp kosher salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp chili powder

  • ¼ tsp cayenne pepper (optional)

Wrap Mix (during cook):

  • ¼ cup apple juice

  • 2 tbsp brown sugar

  • 2 tbsp honey

  • 1 tbsp butter

Finishing Glaze (optional):

½ cup BBQ sauce (sweet or smoky style)

 

Estimated Nutrition (Per Serving – ~2–3 ribs with sauce)

  • Calories: ~500 kcal
  • Protein: ~30g
  • Fat: ~35g
  • Saturated Fat: ~13g
  • Carbs: ~12g
  • Sugars: ~8g
  • Sodium: ~600mg 

Note: Values vary with rub, wrap ingredients, and amount of BBQ sauce used.

 Instructions:

1. Preheat Pellet Grill:

  • Set grill to 225°F using hickory, applewood, or oak pellets for balanced smoke flavor.

2. Prep the Ribs:

  • Remove the membrane from the bone side.

  • Rub with mustard, then generously coat with dry rub on all sides.

  • Let sit for 30–60 minutes (or overnight) to absorb the flavors.

3. Smoke – The 3-2-1 Method:

🔹 Step 1 – Smoke (3 hours):

  • Place ribs bone-side down on grill.

  • Smoke for 3 hours uncovered.

🔹 Step 2 – Wrap (2 hours):

  • Wrap ribs tightly in foil with brown sugar, honey, butter, and apple juice.

  • Return to grill and cook for 2 hours at 225°F.

🔹 Step 3 – Unwrap & Finish (1 hour):

  • Unwrap and brush with BBQ sauce if using.

  • Cook uncovered for another 45–60 minutes to set the glaze and build bark.

4. Rest & Serve:

  • Let ribs rest 15 minutes, then slice between the bones and serve.

Pro Tips:

  • Baby backs = leaner and cook slightly faster; spares = more flavor and meat.

  • For less sweet ribs, skip the wrap and glaze, and go dry rub-only.

  • Want spicy? Add a sriracha-bourbon glaze or chipotle BBQ sauce at the end.