I grew up eating and loving these ribs. I’ve altered the tried and true recipe to suit my personal tastes, and I think the brown sugar allows for an even crispier bark! It’s amazing served with Baked Macaroni & Cheese, Red Beans & Rice and Scalloped Potatoes.
- *optional* Create a brining solution of 2 gallons of hot water, 1 cup kosher salt and 1 cup brown sugar. Mix until dissolved and add in ribs. Seal the container and store in the fridge overnight.
- Rinse ribs and pat dry. Use a sharp paring knife to remove the silver skin by slitting it at one end and pulling it down to the other end. Drizzle the ribs with oil and mix the seasonings and spices in a small bowl. Rub the mixture over the entire rack. Bottom, top, sides, EVERYWHERE! Wrap in plastic wrap and store in fridge for at least 1 hour.
- Preheat smoker to 225°F.
- Remove the ribs from plastic wrap and place on hot smoker grate. Close the lid and slow smoke for 4-6 hours or until the internal temperature reaches 145°F.
- Remove the ribs from the smoker and place on large platter. Tent with foil and rest for 5 minutes.
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