Sweet Smoked Pork Ribs

Sweet Smoked Pork Ribs

43
dadcooksagain 2

"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

5 h servings 827 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 827 kcal
  • 41%
  • Fat:
  • 59.2 g
  • 91%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 49 g
  • 98%
  • Cholesterol:
  • 234 mg
  • 78%
  • Sodium:
  • 3075 mg
  • 123%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

43
  1. 54 Ratings

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Most helpful positive review

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 ext...

Most helpful critical review

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 wa...

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 ext...

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...

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

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...

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 gril...

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.

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 defi...

I let my family rate this. We are not BBQ kings by any means, nor am I a BBQ queen. I need it easy. This was. I found the blend of herbs beautiful, I say a less on the cumin, my husband said no....

On Saturday my Masterbuilt 30" smoker arrived. After doing the preheating (cleaning the unit) on Sunday, I gave this recipe a try. Not knowing what to expect, I asked my wife & her family to hav...