If you don’t know, my husband, Mike, is AMAZING at barbecuing, grilling, and smoking meat. Honestly, my husband is a really great cook in general. Anyway, when we have a family event at our house, he always barbecues some delicious meat of some kind and every one talks about it forever. I’m not joking. Mike made grilled chicken for my grandparents like 2-3 years ago, and my grandpa is STILL talking about it😂 Personally, I don’t love barbecue usually. Things like pulled pork, ribs, brisket, and things like that, just aren’t usually my thing. However, there has never been a barbecue meat Mike has made that I didn’t like. Anyway, enough gushing over my husband’s pit master skills, he has agreed to share his smoked rib recipe here on the blog. I am SO excited to share one of his recipes. I hope you guys love it as much as I do. If you like (or don’t) the recipe, there is a little survey at the very end if you want to let us know what you thought! (This is actually at the end of every recipe and we’d love to hear your thoughts on the recipes if you feel like sharing after you’ve tried them😊)
*NOTE* This recipe can be duplicated in the oven by cooking at the same temperature of 250℉ and following the steps in the recipe below, swapping the smoker for the oven. Just DO NOT put wood chips in your oven. If using the oven, skip the wood chips altogether. If you still want a smokey flavor, you can add some liquid smoke to your butter/sauce glaze.
Ingredients:
For the smoker:
- Hickory wood chips for the smoker
For the ribs:
- 1 rack of baby back ribs
- 2 tbsp yellow mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground paprika
- 1 tbsp table salt
- 1 tbsp ground black pepper
For the glaze:
- 4 tbsp butter
- 1/2 cup barbecue sauce of your choice
Directions:
If your ribs are frozen, thaw them in the fridge over night.
1. Let your ribs rest on the counter at room temperature for about 15 minutes.
2. While the ribs are resting, place your wood chips in a bowl of water to soak.
3. Mix the garlic powder, onion powder, ground paprika, salt, and pepper together in a bowl to make a rub.
4. Remove the membrane from the bone side of the ribs. If you use a paper towel, it will help grip the membrane when pulling it off. Remove any excess fat at this time as well. (We cut the ribs in half at this point so that they fit in our smoker, but if yours is larger, this may not be necessary.)
5. Next, spread the mustard over every surface of the ribs, be sure to get the bone side and ends too. (The mustard won’t leave any flavor when the ribs are done, it is only a binder to help keep the rub on.)
6. Then apply the rub to every surface of the ribs, again being sure to get the bone side and ends.
7. Allow the ribs to sit while you get the smoker ready. Add your soaked chips to the smoker and allow the smoker to reach 250℉.
8. When the smoker has reached temperature, place the ribs bone side down on the rack in the smoker. Let them smoke for an hour and half (90 minutes).
9. After the ribs have been in the smoker for 90 minutes, put 2 tbsp of the butter and 1/4 cup of the barbecue sauce in a microwave dish. Microwave until the butter has melted, about 30 seconds, and mix together to combine into a glaze.
10. Without removing the ribs from the smoker, glaze the ribs with the butter and barbecue sauce mixture.
11. After glazing the ribs, continue smoking them for another hour and a half (90 minutes).
12. After the 90 minutes are over, use a baking sheet or large plate to remove the ribs from the smoker. Make another mixture of 2 tbsp of butter and 1/4 cup barbecue sauce, and apply to the ribs.
13. After glazing the ribs for a second time, wrap the ribs tightly in foil. Doubling up the foil is best so the juices don’t leak out.
14. Place the ribs back in the smoker for an additional hour and a half (90 minutes).
15. After the 90 minutes, check to ensure the tenderness of the meat by seeing if it is pulling away from the bone and if it is flexible when the meat is picked up with tongs. If you are still unsure, you can check that the internal temperature is at least 190℉.
16. When the meat is tender, remove the ribs from the smoker and allow to rest for 10 minutes before serving.
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