Bill n Bobby's Sweet Spicy Backyard Smoked Rib BBQ!
Bill n Bobby's Sweet Spicy Backyard Smoked Rib BBQ!
Ingredients
For the Ribs
- 2 racks pork spare ribs, St. Louis style, membrane removed
- 1/4 cup yellow mustard
For the Sweet & Spicy Rub
- 1/2 cup brown sugar, packed
- 1/4 cup paprika
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon cayenne pepper, or more, to taste
For the Mop Sauce
- 1 cup apple cider vinegar
- 1/2 cup apple juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce, or more, to taste
For the Glaze (optional)
- 1 cup your favorite BBQ sauce
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
For Smoking
- as needed wood chunks, hickory or apple, soaked for 30 minutes
Instructions
- 1
Prepare the ribs: If the membrane is still on the back of the ribs, remove it. Pat the ribs dry with paper towels.
⏱️ 10 min
- 2
Apply the binder: Spread a thin layer of yellow mustard evenly over both sides of the ribs. This helps the rub adhere.
⏱️ 5 min
- 3
Make the rub: In a medium bowl, combine the brown sugar, paprika, chili powder, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Mix well.
⏱️ 5 min
- 4
Apply the rub: Generously coat both sides of the ribs with the sweet and spicy rub, pressing it gently to ensure it sticks. Place the rubbed ribs on a baking sheet, cover loosely with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 10 min
- 5
Prepare the smoker: Preheat your smoker to a consistent temperature of 225-250°F (107-121°C). Add your soaked wood chunks to the smoker box or directly to the coals, following your smoker's instructions.
⏱️ 30 min•🌡️ 225
- 6
Make the mop sauce: While the smoker preheats, combine the apple cider vinegar, apple juice, Worcestershire sauce, and hot sauce in a small saucepan. Bring to a simmer over medium heat, then remove from heat and set aside.
⏱️ 5 min
- 7
Smoke the ribs (Phase 1): Place the ribs directly on the smoker grates, bone-side down. Close the lid and smoke for 3 hours, maintaining a consistent temperature. Do not open the smoker during this time unless absolutely necessary.
⏱️ 180 min•🌡️ 225
- 8
Mop the ribs: After 3 hours, open the smoker and generously brush the ribs with the mop sauce. Close the lid and continue smoking.
⏱️ 5 min•🌡️ 225
- 9
Smoke the ribs (Phase 2): Continue to smoke the ribs for another 2-3 hours, or until the internal temperature reaches around 195-203°F (90-95°C) and the ribs are tender. You should be able to gently twist a bone and it will give easily. Mop the ribs with the sauce every hour during this phase.
⏱️ 180 min•🌡️ 225
- 10
Prepare the glaze (optional): If using, combine the BBQ sauce, honey, and apple cider vinegar in a small saucepan. Heat gently over low heat until warmed through and slightly thickened.
⏱️ 5 min
- 11
Glaze the ribs (optional): During the last 30 minutes of smoking, brush the ribs generously with the prepared glaze. Close the smoker and allow the glaze to set.
⏱️ 30 min•🌡️ 225
- 12
Rest the ribs: Carefully remove the ribs from the smoker and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for 15-20 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful ribs.
⏱️ 20 min
- 13
Slice and serve: Slice the ribs between the bones and serve immediately with your favorite BBQ sides.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bill n Bobby's Sweet Spicy Backyard Smoked Rib BBQ!
For the Ribs
- 2 racks pork spare ribs, St. Louis style, membrane removed
- 1/4 cup yellow mustard
For the Sweet & Spicy Rub
- 1/2 cup brown sugar, packed
- 1/4 cup paprika
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon cayenne pepper, or more, to taste
For the Mop Sauce
- 1 cup apple cider vinegar
- 1/2 cup apple juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce, or more, to taste
For the Glaze (optional)
- 1 cup your favorite BBQ sauce
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
For Smoking
- as needed wood chunks, hickory or apple, soaked for 30 minutes
Instructions
- 1
Prepare the ribs: If the membrane is still on the back of the ribs, remove it. Pat the ribs dry with paper towels.
⏱️ 10 min - 2
Apply the binder: Spread a thin layer of yellow mustard evenly over both sides of the ribs. This helps the rub adhere.
⏱️ 5 min - 3
Make the rub: In a medium bowl, combine the brown sugar, paprika, chili powder, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Mix well.
⏱️ 5 min - 4
Apply the rub: Generously coat both sides of the ribs with the sweet and spicy rub, pressing it gently to ensure it sticks. Place the rubbed ribs on a baking sheet, cover loosely with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 10 min - 5
Prepare the smoker: Preheat your smoker to a consistent temperature of 225-250°F (107-121°C). Add your soaked wood chunks to the smoker box or directly to the coals, following your smoker's instructions.
⏱️ 30 min•🌡️ 225 - 6
Make the mop sauce: While the smoker preheats, combine the apple cider vinegar, apple juice, Worcestershire sauce, and hot sauce in a small saucepan. Bring to a simmer over medium heat, then remove from heat and set aside.
⏱️ 5 min - 7
Smoke the ribs (Phase 1): Place the ribs directly on the smoker grates, bone-side down. Close the lid and smoke for 3 hours, maintaining a consistent temperature. Do not open the smoker during this time unless absolutely necessary.
⏱️ 180 min•🌡️ 225 - 8
Mop the ribs: After 3 hours, open the smoker and generously brush the ribs with the mop sauce. Close the lid and continue smoking.
⏱️ 5 min•🌡️ 225 - 9
Smoke the ribs (Phase 2): Continue to smoke the ribs for another 2-3 hours, or until the internal temperature reaches around 195-203°F (90-95°C) and the ribs are tender. You should be able to gently twist a bone and it will give easily. Mop the ribs with the sauce every hour during this phase.
⏱️ 180 min•🌡️ 225 - 10
Prepare the glaze (optional): If using, combine the BBQ sauce, honey, and apple cider vinegar in a small saucepan. Heat gently over low heat until warmed through and slightly thickened.
⏱️ 5 min - 11
Glaze the ribs (optional): During the last 30 minutes of smoking, brush the ribs generously with the prepared glaze. Close the smoker and allow the glaze to set.
⏱️ 30 min•🌡️ 225 - 12
Rest the ribs: Carefully remove the ribs from the smoker and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for 15-20 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful ribs.
⏱️ 20 min - 13
Slice and serve: Slice the ribs between the bones and serve immediately with your favorite BBQ sides.
⏱️ 5 min