Sweet Smoked Pork Ribs Recipe - Allrecipes.com
Sweet Smoked Pork Ribs Recipe
  • READY IN 5 hr

Sweet Smoked Pork Ribs

Recipe by  

"A sweet recipe for smoked pork ribs. I usually use baby back ribs but have had great success with spare ribs as well."

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Ingredients Edit and Save

Original recipe makes 10 pounds Change Servings
  • PREP

    20 mins
  • COOK

    4 hrs

    5 hrs


  1. Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate at least 30 minutes prior to cooking.
  2. Place the baby back ribs onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack.
  3. Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
  4. Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
  5. Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2010

Oh my, these are finger lickin' good! I may be a Northern girl, but I do know a good rib when I taste one. The key to a really good rib is in the rub and this rub is great! I actually made extra and put it in a small jar to have on hand. I did change one major thing though and that was the amount of salt - I cut way back on that; 1 & 1/2 tsp. for the full recipe. The rest of the recipe is a matter of taste. I used 1 Tbsp each of the black and white peppers, but really you could leave it alone. We have a smoker, but if you don't use whatever you have - gas or charcoal grill with a lid. If you do use a grill, wrap the ribs in foil and put a thin layer of BBQ sauce on the bottom of the foil before wrapping to prevent the ribs from sticking. Place them on the grill on low heat, cover, and let them cook for about two - three hours or until done. Unwrap them and finish directly on the grill basting the ribs in the remaining BBQ sauce. As far as the BBQ sauce is concerned again use what you have or like. I didn't have apple juice so I added a splash of apple cider vinegar, a splash of liquid smoke along with the brown sugar to some Bull's Eye BBQ sauce I had (I doubled the amount the recipe called for). These were absolutely fabulous, fall off the bone good - perfect with coleslaw and cornbread.

Most Helpful Critical Review
Jun 06, 2015

The appearance of the finished product looked spectacular. My mouth watered as I split the ribs into two bone sections. My first bite of the bark shocked me! I'm a salt driven eater, but this was over the top salty. My next attempt, I'll reduce the salt by half or perhaps double the total weight of the pork ribs. The meat was fall off the bone, moist and the fat rendered out. If it weren't so salty I would have ranked it higher.

Feb 11, 2009

It was good overall, it got alot of compliments. But personally i felt like the cumin was to strong, especially since the smell stayed on my finigers so i would advise to use less or to not use it at all. But overall it was really good!

Dec 07, 2008

this recipe was deicious. we added jack daniels for extra flavour

Jun 09, 2009

It was good, and I did not stick to the recipe, because I could tell that it would of been too spicy for my family. Here is what I did: I used 1 tablespoon of the pepper and white pepper. I used slightly less than the 1/4 cup of salt...lets say 1/4 minus 1 tablespoon. I used 1/2 of the cumin because I agreed with another reviewer that the cumin would of been too strong otherwise. Next time when I try this recipe, I am going to buy the frozen 100% apple juice and use it undiluted, I believe it will bring out a sweeter intensity that I would prefer. I also used apple chips to smoke with and that was great. The meat was fall off the bone good, and it was plenty spicy, so I was glad I had cut those peppers in half.

Jun 15, 2009

Great recipe! I do not have a smoker so I added a small amount of liquid smoke to the dry rub. I also added 1/4 cup of apple juice to the dry rub and let the ribs marinate for 6 hours. I grilled the ribs on my gas grill and brush them with the BBQ/apple juice/brown sugar mixture frequently. They came out so tender and the taste was perfect. I served the ribs with a side of grilled zucchini/yellow squash and couscous. Enjoy!!! :-)

Aug 09, 2010

I have used this as a rub all summer and been asked many times for the recipe. It is good on chicken, steak & fish as well as pork.

Mar 29, 2010

The only trouble I had with these ribs was maintaining the smoker's temperature because it was cold and windy. Other than that, the meat was very tender and sauce was lip-smacking! I will definitely try these again on a warmer day.


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  • Calories
  • 827 kcal
  • 41%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 234 mg
  • 78%
  • Fat
  • 59.2 g
  • 91%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 49 g
  • 98%
  • Sodium
  • 3075 mg
  • 123%

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

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