Steve's Bodacious Barbecue Ribs Recipe -
Steve's Bodacious Barbecue Ribs Recipe
  • READY IN 17+ hrs

Steve's Bodacious Barbecue Ribs

Recipe by  

"These make real mouth-watering 'Pig-cicles'! They take a while to cook, and when you eat them, you'll have pork fat smeared from ear to ear! Mmm! Mmm! I like to smoke with hickory wood, but any of your favorite will suffice."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    8 hrs

    17 hrs 30 mins


  1. In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
  2. Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
  3. Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2004

I don't have a smoker but do have a charcoal grill. I followed Steve's recipe exactly and put one of my mama's old bread tins in the center of the grill 1/2 filled with water surrounded by lots of charcoal. Good? Let me tell you what!..Those ribs were so good, they'd make you walk up and smack your mama twice!!! Thanks Steve, this went right in the front of the cookbook with Chrissy's Tomato Salad recipe I found right here at allrecipes!

Most Helpful Critical Review
Jun 21, 2007

These ribs turned out very very tender and tasted great, but not anything wow. Could've used a lot more flavor. Hubby cooked these with mesquite wood chips. Not sure I'll use this again, it wasn't bad, just wasn't what we wanted I guess. BBQ's a tough thing as it's different around different regions of the USA, and the sauces vary as much as the way the meats are prepared, rubbed, smoked, boiled, baked, etc. Hubby shared leftovers with a friend at work for lunch the next day and his buddy raved over these ribs. We liked Sylvia's ribs from here alot better.


21 Ratings

Jan 25, 2004

These ribs were the hit of my 4th of July party. I couldn't believe how quickly the disappeared. Even the kids ate them, what a great mess they made! They were delish!!

Jan 25, 2004

I've been looking for the 'right' rib recipe for a long time and this one is WONDERFUL!

Jan 12, 2008

The ribs are dynamite, I've made them several times now everyone loves them. I use half of the cayanne now because it's a little to much for some of the guests but if you like some kick use the full amount half gives it a good hint of heat but isn't outright hot.

Jun 20, 2007

I used 1/4 pound mesquite with the hickory. I had 2 professional Pork Smokers tell me they were the best smoked ribs they ever had and begged for the recipe.. Great Job Steve. this is my favorite rub now.....

Feb 12, 2004

When I finna saw this mog eatin these, I said "Holla! Where you finna get them ribs JoE!" My cousin Devon said, "Steve Bodacious dropped da bomb G!" I tried them, these ribs are hella good. Them mogs will have pork fat smeared from ear to ear, and all over their Roca gear!

Jan 25, 2004

A little too sweet and cinnamony for my taste but I would make again with less of those ingredients.


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  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 3.6 g
  • 1%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 800 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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