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Edited by EastOak

“A beginner-friendly BBQ classic. These smoked pork ribs are perfectly seasoned with a homemade rub, slow-smoked to retain maximum moisture, and finished with a sticky glaze for fall-off-the-bone tenderness.”

— East Oak Culinary Team

Prep Time:15 mins (active)

Serves:3 - 5

Marinating:12 hrs or overnight

Smoking Time:2 - 3 hrs

Wood:Apple wood (recommended)

Smoker Model:EAST OAK Pitmate Tabletop 20-In Electric Smoker

Ingredients

1 rack Pork Ribs (about 4 lb / 1.8 kg)

Dry Rub:

2 tbsp Morton® sea salt (30 g)
1 tbsp Paprika (5 g)
8 tbsp Coarse Black Pepper (60 g)
2 tbsp Brown Sugar (30 g)

*Substitution: Use your favorite BBQ rub, such as Memphis Pit BBQ Rub, instead of the homemade blend.

For Wrapping:

1 tbsp Unsalted Butter (20 g)
2 tbsp Brown Sugar (20 g)
2 tbsp BBQ sauce (as needed)

Spritz:

Apple cider vinegar
Water

*Mix equal parts apple cider vinegar and water in a spray bottle. Actual usage should be adjusted proportionally based on meat weight.

Pro Tools

Chef's knife
Oyster knife or small utility knife
Spray bottle
Heavy-duty aluminum foil (18 in / 45 cm wide or wider)
Meat probe / Thermometer

Smoking Tips

Water Pan: Keep the water pan filled throughout the cook (up to the MAX fill line). Maintaining moisture inside the smoker helps regulate temperature and promotes tender, flavorful ribs.
Wood Chips: Replace wood chips about every 2-3 hours during cooking for best results.
Spritzing: Continue to spritz every hour to keep the surface moist during smoking.

Step-by-Step Instructions

Prepare the Ribs

Remove the membrane from the back (bone side) of the ribs using a small knife or oyster knife.
Trim away any excess surface fat.

Season & Rub

Combine the salt, paprika, and brown sugar. Generously coat both sides of the ribs with the mixture, pressing it firmly into the meat.
Next, evenly apply the coarse black pepper over the surface and press it into the rub.
Wrap the ribs tightly in plastic wrap and refrigerate overnight.

Prepare the Smoker

Remove the ribs from the refrigerator and let them come to room temperature.
Fill the water pan to the MAX fill line and the wood chip box with your preferred wood chips.
Preheat the smoker to 275°F (135°C) until a steady smoke is established, about 20 minutes.

Smoke the Ribs

Insert a meat probe into the thickest section of meat between two bones. Place the ribs bone-side down on the center rack of the smoker.
Smoke at 275°F approximately 1 hour, spritz the ribs with a 50/50 mixture of water and apple cider vinegar.
Continue cooking until the internal temperature reaches 175°F (79°C), about 30 minutes more.
*NOTE: Route the probe wire through the door seam and close the door to secure it.

Wrap the Ribs

Lay the ribs meat-side down on a sheet of aluminum foil with 2 tsp brown sugar and 1 tbsp butter.
Wrap tightly, reinsert the meat probe, and return to the smoker. Cook until the internal temperature reaches 205°F (96°C), about 1 hour.
Unwrap, brush with BBQ sauce, and return to the smoker with the foil open. Turn off the smoker and let the residual heat set the sauce for 5 minutes before removing.