Steve's Bodacious Barbecue Ribs

Steve's Bodacious Barbecue Ribs

13
STEVEC2 0

"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

17 h 30 m servings 383 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 800 mg
  • 32%

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. 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.

Reviews

13
  1. 21 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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!!

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

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 ...

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...

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 favori...

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. ...

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

This recipe was excellent. We had out neighbors over and they loved it as well.