Smoked Pork Ribs

5 from 2 votes
Smoked pork ribs finished on a chopping board

Welcome to the rib-eriffic rollercoaster of flavour. Picture this: tender, juicy, sticky smoked pork ribs, so flavourful they make your taste buds throw a barbecue bash in your mouth. The best part? I’ve got the inside scoop on how to turn your kitchen into a sizzling pit of deliciousness. Where slabs of meat meet fire, smoke, and the magic of seasoning. Whether you’re firing up the smoker or cranking up the oven. Yep, you heard it right – whether you’re a pitmaster in the making or an oven-wizard in disguise, we’ve got a temperature guide that’ll have you slaying your rib game. So, aprons on, spatulas ready, let’s rip in to the wonderful world of rib magic! It’s the promise of succulent, finger-lickin’ ribs hot off the grill or fresh from the oven.

Finished smoked pork ribs

Smoked Pork Ribs

Thin Ribs: Thin ribs, also known as flanken ribs or Korean-style short ribs, are cut across the bone. Resulting in thin slices of meat with multiple cross sections of bone. These ribs are flavourful, tender, and perfect for grilling or searing due to their thinness. Their unique presentation showcases the marbling and allows for quick cooking, making them a popular choice for Korean barbecue or a quick and delicious meal. The thinness of these ribs also allows for a delightful char and caramelization, adding to their taste and visual appeal.

Louis Style Pork Belly Ribs: Louis style pork belly ribs, also referred to as St. Louis-style ribs. are spare ribs that have been trimmed and shaped into a more rectangular, uniform rack. The ribs are trimmed of excess fat and cartilage, providing a cleaner, more even appearance. This style of ribs typically includes the meaty portions of the spareribs, making them substantial and meatier than other cuts. Due to the consistent shape and distribution of meat, they are popular among pitmasters and home cooks for their even cooking. When properly seasoned and cooked, Louis style pork belly ribs offer a balance of tender meat and plenty of chew. They’re often a favourite choice for barbecuing, smoking, or grilling to perfection.

Removing the Rib Membrane

Tearing off the membrane from the back of the ribs

Removing the membrane on ribs is a common step in preparing ribs for cooking, especially for barbecue or grilling. The membrane, also known as the silverskin, is a tough and chewy layer on the underside of the ribs. Here are a few reasons why it’s often removed:

Tenderness: The membrane is tough and can become chewy when cooked. Removing it helps the meat become more tender and easier to eat.

Flavour penetration: Removing the membrane allows for better seasoning and marinating of the meat. Without the barrier of the membrane, the flavours can penetrate the meat more effectively, enhancing the taste.

Ribs with the membrane removed and one without

Smoke absorption: When smoking pork ribs, removing the membrane allows the smoke and flavors to better penetrate the meat. This results in a more flavourful and enjoyable eating experience.

Even cooking: The membrane can prevent the ribs from cooking evenly. By removing it, you ensure that the meat cooks uniformly and achieves the desired texture and tenderness.

Presentation: Ribs with the membrane removed have a more appealing appearance, making them more visually appealing to those enjoying the meal.

To remove the membrane, you can use a knife or a blunt-edged butter knife to loosen a corner of the membrane. Then grip it with a paper towel or cloth to peel it off. This step is typically done before seasoning or marinating the ribs.

Seasoning Ribs

Ribs marinating in seasoning

I’ll just name the basics here as you can put as much or as little seasoning in here. I’ve heard of all the rubs from coffee to vegemite and everything in between. Seasoning ribs with mustard, salt, and pepper is an easy mix used in barbecue and grilling to enhance the flavour and tenderness of the meat. Here’s why each ingredient is used:

Mustard: Mustard acts as a binder and helps the other seasonings adhere to the surface of the ribs. It also adds a subtle tangy flavour and helps create a flavourful bark during cooking. The mustard is usually spread on the ribs as a thin, even layer before applying other dry rub seasonings.

Salt: Salt is a fundamental seasoning that enhances the natural flavours of the meat. It helps to bring out the taste of the ribs and balances the other spices in the rub. Additionally, salt can also aid in tenderizing the meat by breaking down muscle fibers.

Pepper: Black pepper adds a subtle heat and complexity to the flavour profile of the ribs. It complements the sweetness of the meat and can provide a pleasant contrast to other flavours in the rub. Pepper can also create a nice crust during the cooking process.

The combination of mustard, salt, and pepper provides a simple yet effective base for extra dry rub spices and flavours. After applying this base, you can customize the seasoning by adding other spices, herbs, sugars, or flavourings depending on your personal taste preferences and the style of barbecue you’re aiming for. The mustard helps the dry rub stick to the smoked pork ribs, ensuring a well-seasoned and flavourful end result.

Smoke (Optional)

Smoked pork ribs finished on a chopping board


The smoking step in preparing ribs involves exposing the meat to a controlled, low-temperature, smoky environment for an extended period. This process imparts unique flavours and enhances the tenderness and texture of the ribs. Here’s a deeper dive into what the smoking step achieves and how it impacts the final outcome of the ribs:

Flavour Infusion: Smoking adds a distinctive smoky flavour to the ribs. Which enhances the overall taste and aroma of the meat. The type of wood chips or chunks used for smoking, such as hickory, apple, cherry, or mesquite, contributes specific flavours to the meat, creating a customised taste profile.

Tenderisation: The low and slow cooking process in a smoker softens the tough muscle fibers and connective tissues present in the ribs. The collagen in the meat breaks down and transforms into gelatin, resulting in tender ribs that easily pull away from the bone.

Smoke Ring Formation: Smoking creates a distinctive “smoke ring” on the outer layer of the pork ribs. This pinkish ring is a reaction between the smoke and the myoglobin in the meat. Showcasing the depth of smoke penetration and adding visual appeal to the ribs.

Bark Formation: The exterior of the ribs develops a flavourful and slightly crusty layer known as the “bark.” This is a result of the dry rub seasoning interacting with the smoke and heat, creating a flavourful outer coating.

Enhanced Aroma: The infusion of smoke into the ribs adds a wonderful aroma, enhancing the sensory experience of the meal.

Time To Wrap

honey, butter and brown sugar

Wrapping ribs mid cook, a technique often referred to as the “Texas crutch” or the “wrap method,” involves wrapping the ribs in aluminum foil or butcher paper during the smoking process after the bark has formed. This technique serves several purposes and has gained popularity among pitmasters and barbecue addicts:

Moisture Retention: Wrapping the ribs helps to retain moisture and prevent them from drying out during the rest of the cooking process. This is particularly good for longer cooks, where the ribs may be exposed to heat for several hours.

Tenderisation: Wrapping the ribs in foil or paper creates a more controlled and moist cooking environment. The trapped moisture and steam inside the wrap help to further tenderise the smoked pork ribs by breaking down collagen and connective tissues.

Accelerated Cooking: The wrap can speed up the cooking process, allowing the ribs to reach the desired level of tenderness more quickly. The trapped heat and steam inside the wrap “steam” the ribs, helping to soften the meat faster.

Bark Preservation: By wrapping the ribs at the right time, you preserve the bark that has already formed. Wrapping too early could result in a soft soggy bark, so it’s important to wait until the desired bark has developed before wrapping.

Small note: Put your BBQ sauce in the smoker or oven during this step so it’s pre heated for when it goes on the ribs. You do not want a cold sauce messing with the cooking process.

Unwrap and Baste Ribs

Ribs ready to be basted

Basting pork ribs after they’ve been unwrapped is a way to add flavour, and a glossy finish to the surface of the ribs. It will also make sure your ribs are sticky as hell. Who doesn’t want sticky melt in your mouth ribs. It’s a common technique used in barbecue and grilling to enhance the taste and appearance of the cooked ribs. Here’s why basting is often done after unwrapping:

Moisture Retention and Flavour Infusion: Basting helps to reintroduce moisture to the ribs, especially after they’ve been wrapped, which can result in a juicier and more succulent final product. The liquid used for basting often contains flavours from spices, herbs, sauces, or marinades, infusing the ribs with extra taste.

Caramelisation and Glaze: Many basting ingredients, particularly those containing sugars like honey, maple syrup, or barbecue sauce, will caramelise on the surface of the ribs as they cook. This caramelisation adds a beautiful glaze and visually appealing sheen to the ribs.

Tenderisation: Basting with a liquid can aid in further tenderising your smoked pork ribs, especially if the liquid contains enzymes or acids that break down proteins.

Appearance: Basted pork ribs often have a more appealing appearance due to the glossy finish and caramelisation, making them visually enticing to those enjoying the meal.

It’s important to note that basting should be done with care to avoid disrupting the cooking process or potentially washing away the seasoning. Basting is done towards the end of the cooking time, allowing the flavours to meld and the glaze to develop while ensuring the ribs are cooked to the desired tenderness. The amount of basting can vary based on personal preference and the recipe being used.

Ingredients – Smoked Pork Ribs

This is the simplest ribs recipe going. I’ve used the most minimal ingredients for bang for your buck flavour.

Ingredients for making a basic seasoning


Ribs (pork spare ribs or baby back ribs)



Smoked Paprika

Ingredients on a bench for wrapping ribs, Honey, butter and brown sugar



Brown sugar


Barbecue Sauce


Barbecue sauce (any type or flavour)

Additional Equipment:

Smoker or oven

Aluminum foil

Basting brush for applying the barbecue sauce

These ingredients will give your ribs a delicious blend of savoury, sweet, and smoky flavours, making them a hit at any barbecue gathering. Enjoy the cooking process and the amazing taste of your perfectly seasoned, wrapped, and glazed smoked pork ribs! 🍖🔥

Cooking Stages, Oven and Smoker

Smoker Method:


Start by preheating your smoker to around 225-250°F (107-121°C). This is the optimal temperature for low and slow cooking, allowing the ribs to absorb the smoky flavours. Remove the membrane and bind and season your pork ribs.

Ribs marinating in seasoning

Smoking Time:

Smoke the ribs for about 2 hours at the preheated temperature, maintaining a consistent heat. If you are cooking St Louis style you will prob use the 3-2-1 method here (3 hours smoke, 2 hours wrapped, up to 1 hour glaze) I’m using ribs bought in Australia so they are thin and cook quickly.

Ribs with a good bark on them ready to be wrapped

Wrap in Foil:

Once you achieve a good level of smoke and bark on the ribs. Carefully wrap them in aluminum foil, add the butter, brown sugar and honey. This helps retain moisture and enhance tenderness.

Ribs wrapped in alfoil coated in honey, butter and brown sugar

Continue Cooking:

Return the foiled ribs to the smoker and cook for another 1-2 hours or until the internal temperature of the ribs reaches 195-203°F (90-95°C).

Wrapped in foil in a smoker


Unwrap the ribs and place back in smoker. Start basting them with barbecue sauce every 10 minutes until they are shiny red and beautifully sticky. Should be good in 30 minutes.

Basting smoked pork ribs

Oven Method:


Preheat your oven to 275°F (135°C). The slightly higher temperature makes up for the lack of smoky flavours you’d get from using the oven.

Initial Cooking:

Place the seasoned ribs on a baking sheet or in a pan and cook in the preheated oven for 1-2 hours. This allows the ribs to slowly cook and tenderise.

Wrap in Foil:

Once you achieve the desired level of bark, carefully wrap the ribs in aluminum foil with the butter, honey and brown sugar.

Continue Cooking:

Return the foiled ribs to the oven and cook for an additional 1-1.5 hours or until the internal temperature reaches 195-203°F (90-95°C).


Unwrap the ribs and place back in oven. Start basting them with barbecue sauce every 10 minutes until they are shiny red and beautifully sticky. Should be good in 30 minutes.

Enjoy Your Smoked Pork Ribs!!!

Finished smoked pork ribs cut up on a chopping board


In conclusion, whether you opt to smoke pork ribs in a barbecue pit or prepare them in the oven, both methods can yield mouthwatering, tender results that will have you savouring every bite. Smoking ribs over wood infuses a distinct, smoky essence, while the oven provides a convenient environment for achieving delicious tender smoked pork ribs.

If you’re ready to embark on this tasty adventure, prepare your ribs by removing the membrane, applying a flavourful dry rub, and allowing them to marinate for a while. When smoking, maintain a steady low temperature, ensuring the wood imparts it’s unique flavours, creating that classic barbecue taste. Alternatively, the oven method offers precise temperature control, resulting in juicy and tender ribs without the outdoor setup.

Whether you’re a seasoned pitmaster or a home cook looking to impress, your choice of cooking method and attention to detail in seasoning and temperature control will elevate your ribs to the top level. So, fire up the smoker or preheat the oven, gather your ingredients, and get ready to indulge in a feast of perfectly cooked ribs that will leave your taste buds craving more.

Darrin x

Smoked Pork Ribs

5 from 2 votes
Recipe by Darrin Lloyd Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






Total time





Smoked pork ribs, a BBQ classic, feature tender, flavourful meat with a smoky twist. Perfect for indulging in mouthwatering, saoury goodness. Your guests will be stunned at these melt in your mouth, sticky-icky-icky ribs!

Cook Mode

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  • 2 racks 2 racks Pork Ribs

  • Rub
  • 2 tbsp 2 tbsp Smoked Paprika

  • 1 tsp 1 tsp Salt

  • 1 tbsp 1 tbsp Pepper

  • Wrap
  • 1 cup 1 cup Butter

  • 1 cup 1 cup Honey

  • 1 cup 1 cup Brown Sugar

  • Baste
  • 2 cup 2 cup Barbecue Sauce


  • Preheat Oven 125c (250f)/Smoker to 105c (225f)
  • Apply mustard as a binder to the ribs and season with smoked paprika, salt and pepper. Let sit for 15 minutes
  • Place in the Oven/Smoker on a tray and cook for 2 hours.
  • If bark has developed, place ribs in a bed of butter, brown sugar and honey in tin foil and wrap. Place back in the smoker for 1-2 hours
  • Ribs should be tender now, if not just leave them in another 30-60 minutes. Remove and place them back on the tray and back in the oven/smoker
  • Baste ribs every 10 minutes for 30 minutes
  • Cut down the centre and serve!


  • Heat your BBQ sauce in the smoker when you pop the wrapped ribs back in. This will ensure a hot sauce going on your ribs instead of a cold one affecting your cooking temps
  • Remove the Membrane: Before seasoning, be sure to remove the tough membrane on the back of the ribs. This will allow for better flavour penetration and tenderness.
  • Dry Rub: Apply a dry rub generously and evenly to the ribs. The rub not only flavours the meat but also creates a flavourful bark during cooking.
  • Low and Slow: Whether you’re smoking, grilling, or oven-baking, ribs benefit from low and slow cooking. Maintaining a consistent, low temperature (around 225-250°F) ensures tenderness.
  • Indirect Heat: When using a grill, set up an indirect heat zone. Place the ribs away from the direct flames or heat source to avoid burning and ensure even cooking.
  • Wrapping Method: Consider using the “3-2-1” method for spare ribs or “2-1.5-0.5” for baby back ribs when smoking. It involves smoking, wrapping in foil with a flavourful liquid, and a final grilling or smoking phase with sauce for a well-rounded result.
  • Resting Time: Allow the cooked ribs to rest for 15-20 minutes after cooking. This helps the juices redistribute within the meat for a juicier end product.
  • Basting and Glazing: Baste or brush the ribs with your preferred sauce or glaze during the last phase of cooking for a delicious, caramelised finish.
  • Use a Meat Thermometer: For precise cooking, use a meat thermometer to check the internal temperature. For tender ribs, aim for an internal temperature of around 195-203°F.
  • Experiment: Don’t be afraid to experiment with different rubs, marinades, and sauces to find the flavour profile you love. Ribs are a versatile canvas for creativity.
  • Remember, cooking ribs can be a rewarding and enjoyable experience. It may take a bit of practice to perfect your technique, but the delicious results are well worth the effort.

Nutrition Facts

  • Serving Size: 2g
  • Total number of serves: 1
  • Calories: 350kcal
  • Carbohydrates: 1g
  • Protein: 25g
  • Fat: 18g
  • Saturated Fat: 7g
  • Polyunsaturated Fat: 3g
  • Monounsaturated Fat: 8g
  • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 450mg
  • Potassium: 0mg
  • Fiber: 0g
  • Sugar: 15g
  • Vitamin A: 0IU
  • Vitamin C: 0mg
  • Calcium: 0mg
  • Iron: 2mg

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5 from 2 votes
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Hi! I’m Darrin!

Welcome to my food blog, Where I try to fuse easy home cooked meals with restaurant quality results. Whether cooking for family or 7 course degustation for friends I just really love to cook!


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