Master the Perfect Smoked Ribs: A Pro-Level Recipe
Find out what separates good ribs from great ribs with our no-nonsense, pro-level smoked ribs recipe. This guide cuts to the chase, focusing on what matters, perfect smoke flavor and succulent ribs. No frills, no fuss—just the intense satisfaction of mastering the craft and delivering ribs that showcase your commitment to the art of smoke.
4 Racks – Pork Back Ribs
1/3 Cup – Mustard
1 Cup – Seasoning
¼ Cup – Apple Cider Vinegar
1 Cup - BBQ Sauce (if desired)
Pat ribs dry with paper towel and remove membrane.
Slather ribs with mustard and season generously on all sides
Allow ribs to rest at room temperature while smoker preheats.
Line smoker drip tray with new aluminum foil.
Preheat smoker to 180F on smoke mode with dampers 2/3 closed.
Place ribs on racks, bone side down, and then place in smoker.
Fill pan ¾ full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape and place on the heating element.
Smoke for 2 Hours.
Open smoker to spritz ribs with apple cider vinegar and carefully remove the sawdust pan from the smoker.
Change to cook mode and increase the temperature to 250F, close dampers.
Run for 3-5 hours until desired tenderness. (pro tip: sprits ribs with apple cider vinegar every hour to maintain moisture)
Optional: Once the ribs are done, lightly baste with sauce and then return to the smoker for an additional 20 minutes.
Remove the ribs from the smoker and rest for 10 minutes before serving.