Description
Juicy Smoked Party Ribs deliver pure barbecue magic straight from Kansas City’s finest grilling traditions. Succulent meat falls delicately from tender bones, promising a mouthwatering experience that will delight grill masters and guests alike.
Ingredients
Scale
Meat:
- 3 lbs (1.36 kg) baby back ribs (or St. Louis-style ribs)
Seasoning and Binding:
- ¼ cup (60 ml) BBQ dry rub (store-bought or homemade)
- 2 tablespoons (30 ml) yellow mustard (for binding)
- 1 tablespoon (15 ml) honey
- 1 teaspoon (5 ml) hot sauce (optional)
Wrapping and Finishing:
- 2 tablespoons (30 g) butter (for wrapping)
- ¼ cup (60 ml) honey (for wrapping)
- ¼ cup (50 g) brown sugar (for wrapping)
- ½ cup (120 ml) BBQ sauce (your favorite brand)
- ½ cup (120 ml) apple juice (for spritzing)
- 2 tablespoons (30 ml) apple cider vinegar
Instructions
- Carefully peel off the tough membrane from the back of the ribs, gripping with a paper towel to ensure a clean removal.
- Apply a thin, even layer of yellow mustard across both sides of the ribs, creating a tacky surface that will help the seasoning adhere perfectly.
- Liberally massage the BBQ dry rub into every crevice and surface of the ribs, ensuring complete and thorough coverage for maximum flavor intensity.
- Prepare your smoker by preheating to a consistent temperature, creating an ideal environment for slow-cooking the ribs to tender perfection.
- Place the seasoned ribs bone-side down on the smoker rack, allowing indirect heat to gradually break down the tough connective tissues.
- Smoke the ribs for several hours, maintaining a steady temperature and occasionally spritzing with apple juice to keep the meat moist and prevent drying.
- When the ribs reach near-perfect tenderness, brush with your favorite barbecue sauce, allowing it to caramelize and create a glossy, flavorful exterior.
- Remove the ribs from the smoker and let them rest for a few minutes, allowing the juices to redistribute throughout the meat.
- Slice between the bones and serve immediately, presenting a mouthwatering dish that promises to be the highlight of any gathering.
Notes
- Always remove the membrane for maximum tenderness and better seasoning absorption, which allows rubs and smoke to penetrate the meat more effectively.
- Using yellow mustard creates a perfect sticky base layer that helps seasonings adhere and adds a subtle tangy undertone without overwhelming the pork’s natural flavor.
- Opt for a balanced BBQ dry rub that combines sweet, spicy, and savory elements to enhance the ribs’ overall taste profile and create a delicious crust.
- Consider wrapping ribs in foil during mid-smoking to retain moisture and prevent drying out, especially for leaner cuts or if cooking at higher temperatures.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg