Smoking Ribs for Beginners - Spicy Rubbed Smoked Ribs

We all love ribs, especially smoked ribs. Try this incredible spicy dry rub recipe and smoking ribs tips for beginners to make the best baby back ribs in town.

Prep Time5

Cook Time4

Marinate Time and Rest Time8 20

Total Time12 25

Servings: servings

Calories: 313kcal

Author: Karin and Ken

Ingredients

1 Rack Baby Back Ribs
¼ cup mustard
½ cup Brown Sugar
1 ½ Tablespoons Salt
1 ½ Tablespoons Ground Black Pepper
1 ½ Tablespoons Garlic Powder
1 Tablespoon Paprika
1 Tablespoon Onion Powder
1 Tablespoon Cayenne Pepper
1 Tablespoon Chili Powder
1 Tablespoon Cumin

For Smoking

Water
Wood Chunks or chips pre-soaked, or pellets (whichever your smoker uses)

Instructions

Get out and measure all of your ingredients.
Combine all of the rub ingredients together, except for the mustard.
Coat the ribs with a light layer of mustard.
Next, season both sides of the ribs generously with the rub mix.
Allow to marinate covered in a resealable container overnight in the fridge.
Fill the steam pot in the smoker with water and stock the smoker with wood (chunks, chips, pellets…whatever your smoker is designed for)
Smoke the ribs for about 3 hours at 225 degrees, until they reach an internal temperature of 175 degrees.
Make sure to check the water level and wood every 45-60 minutes.
Remove the ribs and wrap in butcher paper or aluminum foil.
Return to the smoker and continue to cook for 2 more hours.
After 2 hours, unwrap the ribs and return them to the smoker to cook, unwrapped, until they reach 195-203 degrees (about another hour).
Carefully remove the ribs from the smoker (letting them reach a higher temperature allows the connective tissue to break down and they are fall-off-the-bone tender)
Allow the ribs to rest for at least 15 minutes before serving.
Slice if desired.
Serve.
Enjoy every bite!

Video

Notes

How do I store the Spicy Rubbed Smoked Ribs?

You can store the ribs in an airtight container in the fridge for 3-4 days.

Can these be reheated?

Yes. We typically don’t have leftovers, but you can certainly reheat them to enjoy them the next day.

Do I have to use a specific kind of wood?

No! We love to use different kinds of wood as each variety lends its own unique flavor. We chose mesquite for this recipe because it adds a nice bold flavor.

Notes:

Low and slow is the best way to smoke meats. This really allows the flavor of the seasonings and the wood to penetrate into the meat and it becomes packed full of flavor!
Always make sure to check the steam pot and fill with water as needed. It is important to maintain a high moisture level within the smoker.
We keep a spray bottle filled with 75% apple juice 25% apple cider vinegar and will spritz the ribs each time we check them just to help keep them moist.

Nutrition