25 Delicious Smoked Rib Recipes Ultimate

Welcome to the ultimate guide for smoked rib lovers! Whether you’re a seasoned pitmaster or just starting to explore the smoky depths of barbecue, our roundup of 25 delicious smoked rib recipes is sure to inspire your next cookout. From fall-off-the-bone tenderness to bold, finger-licking flavors, these recipes promise to elevate your grilling game. So, fire up your smoker and let’s dive into a world of irresistible ribs!

Classic Smoked Beef Ribs

Smoky, succulent, and downright irresistible, classic smoked beef ribs are the ultimate comfort food for any barbecue enthusiast. You’ll love how the meat falls off the bone and melts in your mouth.

Ingredients

• 1 rack of beef ribs (about 4 pounds), with a thick layer of marbled fat
• 1/4 cup of coarse kosher salt, for a perfect crust
• 1/4 cup of freshly ground black pepper, for a bold kick
• 2 tbsp of garlic powder, for aromatic depth
• 1 tbsp of onion powder, for a subtle sweetness
• 1 cup of apple cider vinegar, for a tangy spritz
• 1/2 cup of your favorite BBQ sauce, for a glossy finish

Instructions

1. Preheat your smoker to 225°F, using hickory or oak wood for a robust flavor.
2. Trim any excess fat from the beef ribs, leaving a 1/4-inch layer to keep them juicy during the long cook.
3. Mix the kosher salt, black pepper, garlic powder, and onion powder in a bowl to create your rub.
4. Generously apply the rub to all sides of the ribs, pressing it into the meat to ensure it sticks.
5. Place the ribs in the smoker, bone side down, and let them smoke for 3 hours without opening the lid.
6. After 3 hours, spritz the ribs with apple cider vinegar every 45 minutes to keep them moist.
7. Continue smoking until the ribs reach an internal temperature of 203°F, about 5-6 hours total.
8. Brush the ribs with BBQ sauce during the last 30 minutes of cooking for a sticky, caramelized exterior.
9. Remove the ribs from the smoker and let them rest for 15 minutes before slicing.

Tender and packed with smoky flavor, these beef ribs are a showstopper. Serve them with a side of coleslaw and cornbread for the ultimate barbecue feast.

Honey Glazed Smoked Pork Ribs

Kick back and get ready for a flavor-packed journey with these honey glazed smoked pork ribs. You’re in for a treat that’s all about that perfect balance of sweet and smoky, with a fall-off-the-bone tenderness that’ll have everyone asking for seconds.

Ingredients

• 2 racks of meaty pork ribs
• 1/2 cup of sticky, golden honey
• 1/4 cup of tangy apple cider vinegar
• 2 tbsp of robust smoked paprika
• 1 tbsp of coarse kosher salt
• 1 tbsp of freshly cracked black pepper
• 1 tsp of pungent garlic powder
• 1 tsp of earthy onion powder
• 1/2 tsp of fiery cayenne pepper

Instructions

1. Preheat your smoker to 225°F, aiming for a steady, low heat that’ll cook the ribs slowly.
2. Mix the smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl to create your dry rub.
3. Generously coat both sides of the pork ribs with the dry rub, pressing it into the meat to ensure it sticks.
4. Place the ribs in the smoker, bone side down, and let them smoke for 3 hours. Tip: Keep the smoker closed as much as possible to maintain a consistent temperature.
5. After 3 hours, wrap the ribs tightly in aluminum foil with a splash of apple cider vinegar to keep them moist, and return to the smoker for another 2 hours.
6. Unwrap the ribs and brush them with a thick layer of honey. Smoke for an additional 30 minutes to caramelize the glaze. Tip: Watch closely to prevent the honey from burning.
7. Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, making the ribs even more tender.

Glazed to perfection, these ribs boast a sticky-sweet exterior with a smoky depth that’s irresistible. Serve them up with a side of coleslaw and cornbread for a meal that’s downright unforgettable.

Spicy Smoked Baby Back Ribs

Just imagine sinking your teeth into tender, smoky ribs with a kick of heat that lingers just right. You’re in for a treat with these Spicy Smoked Baby Back Ribs, perfect for your next backyard bash or cozy night in.

Ingredients

• 2 racks of baby back ribs, meaty and well-trimmed
• 1/4 cup of spicy brown mustard, tangy and smooth
• 1/2 cup of dark brown sugar, packed and molasses-rich
• 2 tbsp of smoked paprika, deeply aromatic
• 1 tbsp of garlic powder, pungent and finely ground
• 1 tbsp of onion powder, sweet and earthy
• 1 tsp of cayenne pepper, fiery and bold
• 1 tsp of ground cumin, warm and nutty
• 1 tsp of salt, coarse and sea-fresh
• 1/2 tsp of black pepper, freshly cracked
• 1 cup of apple cider vinegar, crisp and tangy
• 1/2 cup of water, filtered and cold

Instructions

1. Preheat your smoker to 225°F, aiming for a steady, low heat that’ll cook the ribs slowly.
2. In a small bowl, mix together the spicy brown mustard, dark brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, ground cumin, salt, and black pepper to create a sticky, flavorful rub.
3. Pat the baby back ribs dry with paper towels to ensure the rub sticks well.
4. Generously coat both sides of the ribs with the rub, pressing it into the meat for maximum flavor.
5. Place the ribs in the smoker, bone side down, and let them smoke for 3 hours, maintaining the temperature at 225°F.
6. After 3 hours, mix the apple cider vinegar and water in a spray bottle. Lightly spritz the ribs every 30 minutes to keep them moist.
7. Continue smoking for another 2 hours, or until the meat pulls back from the bones and reaches an internal temperature of 190°F.
8. Remove the ribs from the smoker and let them rest for 10 minutes before slicing to allow the juices to redistribute.

Absolutely irresistible, these ribs boast a perfect balance of smoky, spicy, and sweet flavors, with meat so tender it nearly falls off the bone. Serve them up with a side of cool coleslaw to tame the heat, or go all in with extra barbecue sauce for dipping.

Smoked Ribs with Bourbon BBQ Sauce

Kick back and get ready for a flavor-packed journey with these smoked ribs slathered in a bourbon BBQ sauce that’s got just the right kick. Perfect for those lazy weekends when you’re craving something smoky, sweet, and utterly satisfying.

Ingredients

• 2 racks of baby back ribs, membrane removed
• 1/4 cup of dark brown sugar, packed
• 2 tbsp of smoked paprika
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• 1 tsp of cayenne pepper
• 1 cup of your favorite bourbon
• 1/2 cup of ketchup
• 1/4 cup of apple cider vinegar
• 2 tbsp of Worcestershire sauce
• 1/4 cup of molasses
• 1 tsp of liquid smoke
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your smoker to 225°F using hickory or apple wood chips for that perfect smoke flavor.
2. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create your dry rub.
3. Generously apply the dry rub to both sides of the ribs, pressing gently to ensure it adheres.
4. Place the ribs in the smoker, meat side up, and smoke for 3 hours. Tip: Spritz the ribs with apple cider vinegar every hour to keep them moist.
5. While the ribs smoke, combine the bourbon, ketchup, apple cider vinegar, Worcestershire sauce, molasses, and liquid smoke in a saucepan over medium heat. Simmer for 20 minutes, stirring occasionally, until the sauce thickens.
6. After 3 hours, brush the ribs with the bourbon BBQ sauce and continue to smoke for another hour, applying more sauce every 20 minutes.
7. Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Tip: Letting the ribs rest ensures they’re juicy and tender.
8. Serve the ribs with extra bourbon BBQ sauce on the side. Tip: Pair with a cold beer and coleslaw for the ultimate BBQ feast.

Unbelievably tender with a smoky crust and a sauce that’s sweet, tangy, and with a bourbon kick, these ribs are a game-changer. Try serving them atop a pile of creamy mashed potatoes for a decadent twist.

Applewood Smoked Ribs

These Applewood Smoked Ribs are the ultimate comfort food for your next backyard BBQ. They’re smoky, tender, and packed with flavor that’ll have everyone coming back for seconds.

Ingredients

• 2 racks of baby back ribs, membrane removed
• 1/4 cup of sweet paprika
• 2 tbsp of coarse kosher salt
• 1 tbsp of freshly ground black pepper
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• 1 tsp of cayenne pepper
• 1 cup of applewood chips, soaked in water for 30 minutes
• 1/2 cup of apple cider vinegar
• 1/4 cup of honey

Instructions

1. Preheat your smoker to 225°F, ensuring it’s set up for indirect heat.
2. In a small bowl, mix together the paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to create your dry rub.
3. Generously apply the dry rub to both sides of the ribs, pressing gently to adhere.
4. Place the soaked applewood chips in the smoker box or directly on the coals for that signature smoky flavor.
5. Arrange the ribs bone-side down on the smoker rack, close the lid, and smoke for 3 hours.
6. After 3 hours, spritz the ribs with apple cider vinegar every 30 minutes to keep them moist.
7. During the last 30 minutes of cooking, brush the ribs with honey for a sticky, sweet glaze.
8. Remove the ribs from the smoker when the meat has pulled back from the bones by about 1/4 inch and the internal temperature reaches 190°F.
9. Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.

Just imagine sinking your teeth into these ribs—the meat falls right off the bone, and the perfect balance of smoky, sweet, and spicy flavors is unbeatable. Serve them with a side of coleslaw and cornbread for the ultimate BBQ feast.

Maple Syrup Smoked Ribs

Ready to dive into a dish that’s all about that sweet, smoky goodness? These maple syrup smoked ribs are a game-changer for your next BBQ, combining the deep flavors of smoke with the sweet touch of maple for a mouthwatering experience.

Ingredients

• 2 racks of baby back ribs, membrane removed for tenderness
• 1/2 cup of pure maple syrup, for that authentic sweet flavor
• 1/4 cup of smoked paprika, to add a deep, smoky aroma
• 2 tbsp of coarse sea salt, for a perfect seasoning
• 1 tbsp of freshly ground black pepper, for a slight kick
• 1 tbsp of garlic powder, to infuse a savory note
• 1 tbsp of onion powder, for an extra layer of flavor
• 1 cup of applewood chips, soaked in water for 30 minutes, to ensure a steady smoke

Instructions

1. Preheat your smoker to 225°F, aiming for a low and slow cooking temperature.
2. In a small bowl, mix together the smoked paprika, sea salt, black pepper, garlic powder, and onion powder to create your dry rub.
3. Generously apply the dry rub to both sides of the ribs, ensuring every inch is covered for maximum flavor.
4. Place the ribs in the smoker, bone side down, and add the soaked applewood chips to the coals for that essential smoky flavor.
5. Smoke the ribs for 3 hours, maintaining a consistent temperature of 225°F, and resist the urge to peek too often to keep the heat steady.
6. After 3 hours, brush the ribs with pure maple syrup, coating them evenly to add a glossy, sweet layer.
7. Continue smoking for another hour, or until the ribs are tender and the meat starts to pull away from the bones.
8. Remove the ribs from the smoker and let them rest for 10 minutes before slicing, allowing the juices to redistribute for the most succulent bite.

Every bite of these ribs offers a perfect balance of smoky and sweet, with meat so tender it practically falls off the bone. Serve them up with a side of coleslaw and cornbread for a meal that’ll have everyone coming back for seconds.

Smoked Ribs with Dry Rub

Perfect for your next backyard BBQ, these smoked ribs with dry rub are a game-changer. You’ll love the deep flavors and fall-off-the-bone tenderness.

Ingredients

• 2 racks of baby back ribs, membrane removed
• 1/4 cup of dark brown sugar, packed for sweetness
• 2 tbsp of smoked paprika, for a deep, smoky flavor
• 1 tbsp of garlic powder, for a pungent kick
• 1 tbsp of onion powder, for a subtle sharpness
• 1 tsp of cayenne pepper, for a hint of heat
• 1 tsp of ground cumin, for earthy warmth
• 1 tsp of kosher salt, for seasoning
• 1/2 tsp of freshly ground black pepper, for a bit of spice

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for the best flavor.
2. In a medium bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, cumin, salt, and black pepper to create the dry rub.
3. Pat the ribs dry with paper towels to ensure the rub sticks well.
4. Generously apply the dry rub to both sides of the ribs, pressing gently to adhere.
5. Place the ribs in the smoker, bone side down, and smoke for 3 hours without opening the lid to maintain temperature.
6. After 3 hours, wrap the ribs tightly in aluminum foil with a splash of apple juice to keep them moist, and return to the smoker for another 2 hours.
7. Unwrap the ribs and place them back in the smoker for 1 more hour to firm up the exterior.
8. Remove the ribs from the smoker and let them rest for 10 minutes before slicing to allow the juices to redistribute.

Enjoy the smoky, slightly sweet crust that gives way to incredibly tender meat. Serve these ribs with a side of coleslaw and cornbread for the ultimate comfort meal.

Garlic Butter Smoked Ribs

So, you’re looking to shake up your BBQ game with something that’s got both bold flavors and that irresistible smoky goodness? Garlic butter smoked ribs are your ticket to becoming the hero of your next backyard gathering.

Ingredients

• 2 racks of baby back ribs, membrane removed for tenderness
• 1/2 cup unsalted butter, softened to room temperature
• 4 cloves garlic, minced to a fine paste
• 1 tbsp fresh parsley, finely chopped for a bright finish
• 1/2 cup brown sugar, packed for a deep, caramelized crust
• 2 tbsp smoked paprika, for that essential smoky depth
• 1 tbsp kosher salt, for even seasoning
• 1 tbsp freshly ground black pepper, for a sharp bite
• 1/2 cup apple cider vinegar, to spritz and keep the ribs juicy

Instructions

1. Preheat your smoker to 225°F, aiming for a steady temperature for even cooking.
2. In a small bowl, mix the softened butter, minced garlic, and chopped parsley until well combined. Set aside for the garlic butter to meld flavors.
3. Combine the brown sugar, smoked paprika, kosher salt, and black pepper in another bowl to create your dry rub.
4. Generously apply the dry rub all over the ribs, pressing gently to ensure it adheres. Let the ribs sit at room temperature for 30 minutes to absorb the flavors.
5. Place the ribs in the smoker, bone side down. Smoke for 3 hours, spritzing with apple cider vinegar every 45 minutes to keep them moist.
6. After 3 hours, spread the garlic butter mixture evenly over the top of the ribs. Continue smoking for another hour, or until the meat is tender and pulls away from the bone easily.
7. Remove the ribs from the smoker and let them rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is succulent.

Finally, these garlic butter smoked ribs come off the smoker with a perfect balance of smoky, sweet, and savory flavors. The meat is so tender it nearly falls off the bone, and that garlic butter? It’s the golden touch that elevates everything. Serve them up with a side of coleslaw and cornbread for the ultimate BBQ feast.

Smoked Ribs with Peach Glaze

Zesty and full of flavor, these smoked ribs with peach glaze are the perfect way to bring a little sweetness to your barbecue game. You’ll love how the smoky ribs pair with the bright, fruity glaze.

Ingredients

• 2 racks of baby back ribs, membrane removed
• 1 cup of sweet peach preserves
• 1/4 cup of apple cider vinegar
• 2 tbsp of spicy brown mustard
• 1 tbsp of smoked paprika
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 1/2 tsp of cayenne pepper
• 1/2 cup of dark brown sugar, packed
• 1/2 tsp of kosher salt
• 1/2 tsp of freshly ground black pepper

Instructions

1. Preheat your smoker to 225°F using hickory or apple wood for a subtle, sweet smoke flavor.
2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper to create the dry rub.
3. Generously apply the dry rub to both sides of the ribs, pressing gently to adhere.
4. Place the ribs in the smoker, meat side up, and smoke for 3 hours, maintaining a consistent temperature.
5. While the ribs smoke, combine the peach preserves, apple cider vinegar, and spicy brown mustard in a saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the glaze thickens slightly.
6. After 3 hours, brush the ribs with the peach glaze every 30 minutes for the next 2 hours.
7. Remove the ribs from the smoker when the internal temperature reaches 190°F and the meat is tender but not falling off the bone.
8. Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.

Fall-off-the-bone tender with a sticky, sweet glaze, these ribs are a crowd-pleaser. Serve them with a side of coleslaw and cornbread for the ultimate barbecue feast.

Chipotle Smoked Ribs

Unbelievably tender and packed with flavor, these Chipotle Smoked Ribs are your next weekend project that’ll have everyone asking for seconds. You’ll love the smoky, slightly spicy kick that makes these ribs stand out.

Ingredients

• 2 racks of baby back ribs, membrane removed for tenderness
• 1/4 cup of dark brown sugar, packed for a deep sweetness
• 2 tbsp of smoked paprika, for that essential smoky flavor
• 1 tbsp of ground chipotle pepper, for a warm, spicy note
• 1 tbsp of garlic powder, for a pungent depth
• 1 tbsp of onion powder, adding a subtle sharpness
• 1 tsp of kosher salt, to enhance all the flavors
• 1/2 cup of apple cider vinegar, for a tangy mop sauce
• 1/4 cup of water, to keep the ribs moist during smoking

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for the best flavor.
2. In a small bowl, mix together the brown sugar, smoked paprika, ground chipotle pepper, garlic powder, onion powder, and kosher salt to create your dry rub.
3. Generously apply the dry rub to both sides of the ribs, pressing gently to ensure it adheres.
4. Place the ribs in the smoker, bone side down, and smoke for 3 hours. Tip: Keep a spray bottle of water handy to spritz the ribs if they start to dry out.
5. After 3 hours, mix the apple cider vinegar and water in a spray bottle. Lightly spritz the ribs every 30 minutes for the next 2 hours.
6. Check the ribs for doneness by seeing if the meat has pulled back from the bones about 1/4 inch and the internal temperature reaches 190°F. Tip: If you prefer fall-off-the-bone ribs, wrap them in foil with a splash of apple cider vinegar and return to the smoker for an additional hour.
7. Once done, let the ribs rest for 10 minutes before slicing. Tip: For cleaner slices, cut between the bones with a sharp knife, wiping it clean between cuts.

Smoky, spicy, and irresistibly juicy, these ribs are a crowd-pleaser. Serve them with a side of coleslaw and cornbread for the ultimate BBQ feast, or shred the meat for a killer sandwich filling.

Smoked Ribs with Mustard Sauce

Feeling like diving into some finger-licking goodness? These smoked ribs with mustard sauce are your ticket to a flavor-packed meal that’s sure to impress. Perfect for your next backyard BBQ or a cozy dinner at home.

Ingredients

• 2 racks of baby back ribs, meaty and well-trimmed
• 1/4 cup of yellow mustard, tangy and smooth
• 1/2 cup of brown sugar, packed and dark for depth
• 1 tbsp of smoked paprika, for that smoky kick
• 1 tsp of garlic powder, finely ground
• 1 tsp of onion powder, for a subtle sharpness
• 1/2 tsp of cayenne pepper, for a hint of heat
• 1 cup of apple cider vinegar, crisp and fruity
• 1/2 cup of water, to keep things moist

Instructions

1. Preheat your smoker to 225°F, ensuring it’s ready for low and slow cooking.
2. In a small bowl, mix the yellow mustard, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper to create a thick paste.
3. Rub the mustard paste all over the ribs, covering every inch for maximum flavor.
4. Place the ribs in the smoker, bone side down, and let them smoke for 3 hours.
5. After 3 hours, wrap the ribs tightly in aluminum foil with 1/2 cup of apple cider vinegar and 1/2 cup of water to braise them, ensuring they stay juicy.
6. Return the wrapped ribs to the smoker for another 2 hours, until the meat is tender and starts to pull away from the bone.
7. Remove the ribs from the smoker and let them rest for 10 minutes before slicing, allowing the juices to redistribute.

Perfectly smoked ribs should have a beautiful bark on the outside and be fall-off-the-bone tender inside. Serve them with extra mustard sauce on the side for dipping, or pile them high on a platter for a family-style feast.

Brown Sugar Smoked Ribs

So, you’re craving something smoky, sweet, and utterly fall-off-the-bone delicious? Brown sugar smoked ribs are your answer, combining the deep flavors of smoke with the caramelized sweetness of brown sugar for a mouthwatering experience.

Ingredients

• 2 racks of baby back ribs, membrane removed for tenderness
• 1/2 cup of dark brown sugar, packed for that rich molasses flavor
• 1/4 cup of smoked paprika, for a deep, woody aroma
• 2 tbsp of garlic powder, finely ground for even seasoning
• 1 tbsp of coarse sea salt, to enhance all the flavors
• 1 tbsp of freshly ground black pepper, for a slight kick
• 1/2 cup of apple cider vinegar, to keep the ribs moist during smoking
• 2 cups of hickory wood chips, soaked in water for at least 30 minutes for optimal smoke

Instructions

1. Preheat your smoker to 225°F, ensuring a low and slow cooking environment for tender ribs.
2. In a small bowl, mix together the dark brown sugar, smoked paprika, garlic powder, sea salt, and black pepper to create your rub.
3. Generously apply the rub to both sides of the ribs, pressing gently to adhere. Tip: Let the ribs sit with the rub for 10 minutes to absorb the flavors.
4. Place the ribs in the smoker, bone side down, and insert a meat thermometer into the thickest part, avoiding the bone.
5. Add the soaked hickory wood chips to the smoker for that authentic smoky flavor. Tip: Check the wood chips every hour, adding more as needed to maintain smoke.
6. Every hour, lightly spritz the ribs with apple cider vinegar to keep them moist. Tip: This also helps to create a beautiful bark on the outside of the ribs.
7. Smoke the ribs until the internal temperature reaches 203°F, about 5-6 hours, for perfect tenderness.
8. Remove the ribs from the smoker and let them rest, covered loosely with foil, for 10 minutes before slicing.

These ribs come out with a sticky, caramelized exterior and meat so tender it practically melts in your mouth. Try serving them with a side of coleslaw and cornbread for the ultimate smoky-sweet feast.

Smoked Ribs with Pineapple Salsa

Ever find yourself craving something that’s both smoky and sweet, with a little kick? These smoked ribs with pineapple salsa are your answer, combining tender, fall-off-the-bone meat with a fresh, tangy topping that’ll have you coming back for seconds.

Ingredients

• 2 racks of baby back ribs, membrane removed
• 1/4 cup of your favorite smoky BBQ rub
• 1 cup of fresh pineapple, diced into small chunks
• 1/2 cup of red onion, finely chopped
• 1 jalapeño, seeds removed and finely diced
• 1/4 cup of fresh cilantro, roughly chopped
• Juice of 1 lime
• 1 tbsp of honey
• Salt to taste

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood for the best flavor.
2. Generously coat both sides of the ribs with the BBQ rub, pressing it into the meat.
3. Place the ribs in the smoker, meat side up, and let them smoke for 3 hours. Tip: Keep the smoker closed as much as possible to maintain a consistent temperature.
4. After 3 hours, wrap the ribs in aluminum foil with a splash of apple juice to keep them moist, and return to the smoker for another 2 hours.
5. While the ribs finish, mix the diced pineapple, red onion, jalapeño, cilantro, lime juice, honey, and a pinch of salt in a bowl to make the salsa. Tip: Let the salsa sit for at least 30 minutes to allow the flavors to meld.
6. Remove the ribs from the smoker, let them rest for 10 minutes, then slice between the bones.
7. Serve the ribs hot with a generous spoonful of pineapple salsa on top. Tip: For an extra touch, grill the pineapple chunks before dicing to add a smoky sweetness to the salsa.

Smoky, tender ribs meet the bright, juicy salsa in every bite, creating a perfect balance of flavors. Try serving them with a side of grilled corn or a cold beer for the ultimate summer feast.

Whiskey Glazed Smoked Ribs

Craving something smoky, sweet, and utterly irresistible? These whiskey glazed smoked ribs are your next weekend project. They’re fall-off-the-bone tender with a sticky, flavorful glaze that’ll have you licking your fingers.

Ingredients

• 2 racks of baby back ribs, membrane removed
• 1/4 cup of dark brown sugar, packed
• 2 tbsp of smoked paprika
• 1 tbsp of garlic powder, freshly ground
• 1 tbsp of onion powder
• 1 tsp of cayenne pepper, for a subtle kick
• 1/2 cup of your favorite whiskey
• 1/4 cup of honey, pure and golden
• 2 tbsp of apple cider vinegar, with a tangy punch
• 1 tbsp of Dijon mustard, smooth and creamy
• 1 tsp of kosher salt, coarse and flaky

Instructions

1. Preheat your smoker to 225°F, using hickory wood chips for that deep smoky flavor.
2. Mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne, and salt in a bowl. Rub this blend all over the ribs, covering every inch.
3. Place the ribs in the smoker, meat side up. Smoke for 3 hours, maintaining a steady temperature.
4. While the ribs smoke, whisk together whiskey, honey, apple cider vinegar, and Dijon mustard in a saucepan. Simmer over low heat for 15 minutes until thickened.
5. After 3 hours, brush the ribs generously with the whiskey glaze. Smoke for another hour, glazing every 20 minutes.
6. Remove the ribs from the smoker. Let them rest for 10 minutes before slicing.

Best served with a side of coleslaw and cornbread, these ribs are a smoky, sweet masterpiece. The glaze caramelizes into a sticky coating, while the meat inside stays juicy and tender.

Smoked Ribs with Cola BBQ Sauce

Ready to take your BBQ game to the next level? These smoked ribs with cola BBQ sauce are a game-changer, combining smoky depth with a sweet, tangy kick that’ll have everyone asking for seconds.

Ingredients

• 2 racks of baby back ribs, meaty and well-trimmed
• 1 cup of your favorite BBQ rub, smoky and slightly sweet
• 1 cup cola, fizzy and full-flavored
• 1/2 cup ketchup, rich and tangy
• 1/4 cup apple cider vinegar, sharp and fruity
• 2 tbsp Worcestershire sauce, umami-packed
• 1 tbsp Dijon mustard, smooth and pungent
• 1 tsp garlic powder, aromatic and earthy
• 1 tsp onion powder, sweet and sharp
• 1/2 tsp cayenne pepper, for a subtle heat

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood for the best flavor.
2. Generously coat both sides of the ribs with the BBQ rub, pressing it into the meat.
3. Place the ribs in the smoker, meat side up, and smoke for 3 hours, maintaining a steady temperature.
4. While the ribs smoke, combine cola, ketchup, vinegar, Worcestershire, mustard, garlic powder, onion powder, and cayenne in a saucepan. Simmer over medium heat for 20 minutes until thickened, stirring occasionally.
5. After 3 hours, wrap the ribs in aluminum foil with a splash of cola, and return to the smoker for 2 more hours until tender.
6. Unwrap the ribs, brush generously with the cola BBQ sauce, and smoke for another 30 minutes to set the glaze.
7. Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.

Smoky, tender, and glazed to perfection, these ribs are a crowd-pleaser. Serve them with extra sauce on the side and a crisp coleslaw for the ultimate BBQ feast.

Smoked Ribs with Espresso Rub

Hey, you’re in for a treat with these smoked ribs that pack a punch of flavor, thanks to a bold espresso rub. Perfect for your next BBQ, they’re sure to impress with their smoky, coffee-kissed crust.

Ingredients

• 2 racks of baby back ribs, meaty and fresh
• 1/4 cup finely ground espresso beans, for a deep, aromatic rub
• 2 tbsp dark brown sugar, for a touch of sweetness
• 1 tbsp smoked paprika, adding a smoky depth
• 1 tsp garlic powder, for a sharp kick
• 1 tsp onion powder, to round out the flavors
• 1 tsp kosher salt, for seasoning
• 1/2 tsp cayenne pepper, for a subtle heat
• 1/4 cup apple cider vinegar, to spritz and keep the ribs moist

Instructions

1. Preheat your smoker to 225°F, using hickory or oak wood for that classic smoke flavor.
2. In a bowl, mix the espresso, brown sugar, smoked paprika, garlic powder, onion powder, salt, and cayenne pepper to create the rub.
3. Pat the ribs dry with paper towels, then evenly coat them with the espresso rub, pressing gently to adhere.
4. Place the ribs in the smoker, meat side up, and smoke for 3 hours, maintaining a steady temperature.
5. After 3 hours, spritz the ribs with apple cider vinegar every 30 minutes to keep them juicy.
6. Continue smoking until the ribs reach an internal temperature of 195°F and the meat starts to pull away from the bones, about 2 more hours.
7. Remove the ribs from the smoker and let them rest, covered loosely with foil, for 10 minutes before slicing.

Resting the ribs allows the juices to redistribute, ensuring every bite is succulent. The espresso rub creates a crust that’s rich and slightly bitter, perfectly balancing the sweet and smoky flavors. Serve these ribs with a side of coleslaw or cornbread for a complete meal that’s bound to be a hit.

Cherry Wood Smoked Ribs

Just imagine sinking your teeth into the most tender, smoky ribs you’ve ever tasted. That’s what you get with these cherry wood smoked ribs, a dish that’s all about deep flavors and fall-off-the-bone goodness.

Ingredients

• 2 racks of baby back ribs, membrane removed
• 1/4 cup of sweet paprika
• 2 tbsp of coarse kosher salt
• 1 tbsp of freshly ground black pepper
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• 1/2 cup of dark brown sugar, packed
• 1/2 cup of apple cider vinegar
• 1 cup of your favorite BBQ sauce, thick and tangy
• Cherry wood chips, soaked in water for at least 30 minutes

Instructions

1. Preheat your smoker to 225°F, ensuring it’s steady before adding the ribs.
2. Mix paprika, salt, black pepper, garlic powder, onion powder, and brown sugar in a bowl to create your dry rub.
3. Pat the ribs dry with paper towels, then generously apply the dry rub on all sides.
4. Place the ribs in the smoker, bone side down, and add a handful of soaked cherry wood chips to the coals.
5. Smoke the ribs for 3 hours, maintaining a consistent temperature and adding more wood chips as needed for smoke.
6. After 3 hours, wrap the ribs tightly in aluminum foil with a splash of apple cider vinegar to keep them moist.
7. Return the wrapped ribs to the smoker for another 2 hours until they’re tender but not falling apart.
8. Unwrap the ribs, brush them with BBQ sauce, and smoke for an additional 30 minutes to set the glaze.
9. Remove the ribs from the smoker and let them rest for 10 minutes before slicing.

Absolutely nothing beats the combination of smoky, sweet, and tangy flavors in these ribs. Serve them with extra BBQ sauce on the side and watch them disappear at your next backyard gathering.

Smoked Ribs with Hoisin Sauce

Zesty and full of flavor, these smoked ribs with hoisin sauce are a game-changer for your next BBQ. You’ll love how the smoky depth pairs with the sweet and tangy glaze.

Ingredients

• 2 racks of baby back ribs, meaty and well-trimmed
• 1 cup hoisin sauce, thick and glossy
• 1/4 cup honey, golden and sticky
• 2 tbsp soy sauce, rich and savory
• 1 tbsp garlic, freshly minced
• 1 tbsp ginger, finely grated
• 1 tsp sesame oil, aromatic and nutty
• 1/2 tsp crushed red pepper flakes, for a subtle heat

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood for the best flavor.
2. Remove the membrane from the back of the ribs for tender bites.
3. Season the ribs generously with your favorite dry rub, ensuring even coverage.
4. Place the ribs in the smoker, meat side up, and smoke for 3 hours.
5. While the ribs smoke, whisk together hoisin sauce, honey, soy sauce, garlic, ginger, sesame oil, and red pepper flakes in a bowl for the glaze.
6. After 3 hours, brush the ribs with half of the glaze and continue smoking for another hour.
7. Apply the remaining glaze in the last 30 minutes, allowing it to caramelize slightly.
8. Remove the ribs when the meat pulls back from the bones and reaches an internal temperature of 190°F.
9. Let the ribs rest for 10 minutes before slicing to keep them juicy.

Kick back and enjoy these ribs where the meat falls off the bone and the glaze packs a punch. Serve them with a side of pickled veggies to cut through the richness, or pile them high on a platter for a crowd-pleasing centerpiece.

Smoked Ribs with Jalapeno Honey

Just imagine sinking your teeth into tender, smoky ribs glazed with a sweet and spicy jalapeno honey that’s got just the right kick. You’re in for a treat that’s perfect for those lazy summer evenings or when you’re craving something bold and flavorful.

Ingredients

• 2 racks of baby back ribs, meaty and well-trimmed
• 1/4 cup of smoky paprika, for a deep color and earthy flavor
• 2 tbsp of coarse kosher salt, to enhance the meat’s natural flavors
• 1 tbsp of freshly ground black pepper, for a subtle heat
• 1/2 cup of raw honey, thick and golden
• 2 fresh jalapenos, finely diced for a vibrant spice
• 1/4 cup of apple cider vinegar, to balance the sweetness
• 1 tbsp of garlic powder, for an aromatic depth

Instructions

1. Preheat your smoker to 225°F, aiming for a steady temperature that’ll cook the ribs slowly and evenly.
2. Mix the paprika, salt, black pepper, and garlic powder in a small bowl to create your dry rub.
3. Generously coat both sides of the ribs with the dry rub, pressing gently to ensure it adheres well.
4. Place the ribs in the smoker, bone side down, and let them smoke for about 5 hours. Tip: Keep the smoker’s lid closed as much as possible to maintain a consistent temperature.
5. While the ribs smoke, combine the honey, diced jalapenos, and apple cider vinegar in a saucepan over low heat. Stir until the mixture is warm and well-blended, about 5 minutes. Tip: Adjust the amount of jalapenos based on how spicy you like it.
6. After 5 hours, brush the ribs with the jalapeno honey glaze. Smoke for another 30 minutes to let the glaze set. Tip: For a stickier glaze, apply a second coat after the first 15 minutes.
7. Remove the ribs from the smoker and let them rest for 10 minutes before slicing.

Rich in flavor with a perfect balance of sweet and heat, these ribs are fall-off-the-bone tender. Serve them with extra glaze on the side for dipping, or pair with a crisp coleslaw to cut through the richness.

Smoked Ribs with Mango Chutney

Got a craving for something smoky, sweet, and utterly irresistible? These smoked ribs with mango chutney are your ticket to flavor town, combining tender meat with a tangy, fruity twist that’ll have everyone asking for seconds.

Ingredients

• 2 racks of baby back ribs, meaty and well-trimmed
• 1 cup of sweet and spicy mango chutney, homemade or store-bought
• 1/4 cup of dark brown sugar, packed for richness
• 2 tbsp of smoked paprika, for that deep, smoky flavor
• 1 tbsp of garlic powder, finely ground
• 1 tbsp of onion powder, for a subtle sharpness
• 1 tsp of cayenne pepper, for a gentle kick
• 1 tsp of salt, to enhance all the flavors
• 1/2 tsp of black pepper, freshly ground
• 1 cup of apple cider vinegar, for a tangy mop sauce

Instructions

1. Preheat your smoker to 225°F, aiming for a steady, low heat that’ll cook the ribs slowly and evenly.
2. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create your dry rub.
3. Pat the ribs dry with paper towels, then generously apply the dry rub to both sides, pressing gently to adhere.
4. Place the ribs in the smoker, bone side down, and let them smoke for 3 hours. Tip: Keep the smoker’s lid closed as much as possible to maintain temperature.
5. After 3 hours, mix the apple cider vinegar with 1/2 cup of water in a spray bottle. Lightly spritz the ribs every 30 minutes for the next 2 hours to keep them moist.
6. In the last 30 minutes of cooking, brush the ribs with a thick layer of mango chutney, allowing it to caramelize slightly.
7. Remove the ribs from the smoker when the meat is tender and pulls away from the bone easily, about 5-6 hours total cooking time.
8. Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.

What you’ll love about these ribs is the perfect balance of smoky and sweet, with the mango chutney adding a bright, fruity contrast. Serve them with extra chutney on the side for dipping, or pile them high on a platter for a crowd-pleasing centerpiece.

Smoked Ribs with Blueberry BBQ Sauce

Ever find yourself craving something that’s both smoky and sweet? These smoked ribs with blueberry BBQ sauce are your answer, combining tender meat with a tangy, fruity twist that’ll have you coming back for seconds.

Ingredients

• 2 racks of baby back ribs, membrane removed
• 1 cup fresh blueberries, plump and juicy
• 1/2 cup ketchup, rich and tangy
• 1/4 cup apple cider vinegar, with a sharp bite
• 2 tbsp brown sugar, packed and molasses-rich
• 1 tbsp smoked paprika, deeply aromatic
• 1 tsp garlic powder, finely ground
• 1 tsp onion powder, subtly sweet
• 1/2 tsp salt, coarse and sea-kissed
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Preheat your smoker to 225°F, aiming for a steady, low heat that’ll cook the ribs slowly.
2. Mix the smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub this blend all over the ribs, ensuring they’re fully coated.
3. Place the ribs in the smoker, bone side down. Smoke for 3 hours, maintaining the temperature at 225°F for even cooking.
4. While the ribs smoke, combine blueberries, ketchup, apple cider vinegar, and brown sugar in a saucepan. Simmer over medium heat for 15 minutes, stirring occasionally, until the blueberries burst and the sauce thickens.
5. After 3 hours, brush the ribs generously with the blueberry BBQ sauce. Smoke for another hour, allowing the sauce to caramelize slightly.
6. Remove the ribs from the smoker. Let them rest for 10 minutes before slicing, ensuring the juices redistribute for maximum flavor.

Just imagine the fall-off-the-bone tenderness paired with the unique sweetness of blueberries. Serve these ribs with a side of coleslaw or cornbread to round out the meal perfectly.

Smoked Ribs with Sriracha Lime Glaze

Alright, you’re in for a treat with these smoked ribs slathered in a sriracha lime glaze that’s got the perfect balance of heat and tang. Imagine tender, fall-off-the-bone meat with a sticky, slightly spicy glaze that’ll have you licking your fingers clean.

Ingredients

• 2 racks of baby back ribs, about 2 pounds each
• 1/4 cup of sriracha sauce
• 1/4 cup of fresh lime juice
• 1/4 cup of honey
• 2 tablespoons of soy sauce
• 1 tablespoon of minced garlic
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for that deep, smoky flavor.
2. In a small bowl, whisk together the sriracha sauce, fresh lime juice, honey, soy sauce, minced garlic, smoked paprika, black pepper, and sea salt to create the glaze.
3. Pat the ribs dry with paper towels, then generously coat both sides with half of the glaze mixture.
4. Place the ribs in the smoker, meat side up, and smoke for 3 hours, maintaining a steady temperature.
5. After 3 hours, brush the ribs with the remaining glaze, then continue to smoke for another hour, or until the meat is tender and pulls away from the bone easily.
6. Remove the ribs from the smoker and let them rest for 10 minutes before slicing to allow the juices to redistribute.

You’ll love how the smoky ribs pair with the bold sriracha lime glaze, creating a mouthwatering contrast of flavors. Serve them up with a side of cool coleslaw to balance the heat, or go all in with extra glaze on the side for dipping.

Smoked Ribs with Guava Glaze

Now, imagine sinking your teeth into the most tender, smoky ribs with a sweet and tangy guava glaze that’s just begging to be licked off your fingers. Perfect for your next backyard BBQ or a cozy night in, these ribs are a game-changer.

Ingredients

• 2 racks of baby back ribs (about 4 pounds total), membrane removed
• 1/4 cup of smoky paprika
• 2 tbsp of coarse kosher salt
• 1 tbsp of freshly ground black pepper
• 1 tsp of cayenne pepper for a slight kick
• 1 cup of guava paste, melted
• 1/2 cup of apple cider vinegar
• 1/4 cup of dark brown sugar, packed
• 2 tbsp of Dijon mustard for a tangy depth

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for that perfect smoky flavor.
2. Mix the paprika, salt, black pepper, and cayenne in a small bowl. Rub this spice blend all over the ribs, covering every inch.
3. Place the ribs in the smoker, meat side up. Smoke for 3 hours, maintaining a steady temperature.
4. While the ribs smoke, combine the melted guava paste, apple cider vinegar, brown sugar, and Dijon mustard in a saucepan. Simmer over low heat for 10 minutes, stirring occasionally, until the glaze thickens slightly.
5. After 3 hours, brush the ribs generously with the guava glaze. Continue smoking for another hour, applying glaze every 20 minutes for a sticky, caramelized finish.
6. Remove the ribs from the smoker. Let them rest for 10 minutes before slicing to keep all those juicy flavors locked in.

Look at those ribs glisten! The meat falls right off the bone, and the guava glaze adds a tropical twist that’s unexpectedly delicious. Serve them up with a side of coleslaw or grilled pineapple for a meal that’ll have everyone asking for seconds.

Smoked Ribs with Pomegranate Molasses

Now, imagine sinking your teeth into ribs that are not just smoky but also have a sweet-tart kick from pomegranate molasses. It’s a game-changer for your BBQ repertoire.

Ingredients

• 2 racks of baby back ribs, meaty and well-trimmed
• 1/2 cup of pomegranate molasses, thick and glossy
• 1/4 cup of brown sugar, packed and dark
• 2 tbsp of smoked paprika, deeply aromatic
• 1 tbsp of garlic powder, finely ground
• 1 tbsp of onion powder, subtly sweet
• 1 tsp of cayenne pepper, for a gentle heat
• 1 tsp of sea salt, coarse and flaky
• 1/2 tsp of black pepper, freshly cracked

Instructions

1. Preheat your smoker to 225°F, using hickory or applewood chips for a fruity smoke.
2. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper to create a dry rub.
3. Pat the ribs dry with paper towels, then generously apply the dry rub to both sides of the ribs, pressing gently to adhere.
4. Place the ribs in the smoker, bone side down, and smoke for 3 hours, maintaining a steady temperature.
5. After 3 hours, brush the ribs with a thin layer of pomegranate molasses, then continue to smoke for another hour.
6. Repeat the molasses glaze every 30 minutes for the next 2 hours, ensuring a sticky, caramelized coating.
7. Remove the ribs from the smoker when the meat is tender and pulls away from the bone easily, about 6 hours total cooking time.
8. Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.

Get ready for ribs that are fall-off-the-bone tender with a smoky-sweet crust. Serve them with extra pomegranate molasses on the side for dipping, or pair with a crisp coleslaw to cut through the richness.

Smoked Ribs with Rosemary Garlic Rub

Alright, let’s dive into making some mouthwatering smoked ribs that’ll have everyone asking for seconds. You’re going to love how the rosemary garlic rub brings out the rich flavors, making these ribs a standout dish at any gathering.

Ingredients

• 2 racks of baby back ribs, membrane removed
• 1/4 cup of finely chopped fresh rosemary
• 3 tablespoons of minced garlic
• 2 tablespoons of coarse sea salt
• 1 tablespoon of freshly ground black pepper
• 1/4 cup of rich extra virgin olive oil
• 1/2 cup of dark brown sugar, packed
• 1 teaspoon of smoked paprika

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for that perfect smoky flavor.
2. In a small bowl, mix together the chopped rosemary, minced garlic, sea salt, black pepper, olive oil, brown sugar, and smoked paprika to create the rub.
3. Generously apply the rub all over the ribs, making sure to cover every inch for maximum flavor.
4. Place the ribs in the smoker, bone side down, and let them smoke for about 5 hours. Tip: Keep the smoker’s temperature steady to ensure even cooking.
5. After 5 hours, check the ribs. They’re done when the meat has pulled back from the bones about 1/4 inch and the internal temperature reaches 190°F.
6. Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute. Tip: Cover them loosely with foil to keep warm.
7. Slice between the bones and serve immediately. Tip: For an extra kick, serve with a side of spicy barbecue sauce.

Look at those ribs—tender, smoky, and packed with flavor. The rosemary garlic rub adds a fragrant depth that pairs perfectly with the natural sweetness of the meat. Try serving them over a bed of creamy coleslaw for a contrast in textures that’s simply irresistible.

Conclusion

Feast your eyes on these 25 mouthwatering smoked rib recipes that promise to elevate your BBQ game! Whether you’re a seasoned pitmaster or a curious newbie, there’s something here to spark your culinary creativity. Don’t just drool over the screen—pick a recipe, fire up your smoker, and let the magic happen. Loved one? Drop us a comment below and share your favorite on Pinterest to spread the rib love!

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