There’s nothing quite like biting into ribs so tender they practically melt in your mouth. Fall-off-the-bone smoked ribs are the epitome of barbecue bliss, and creating them is easier than you think. With a little patience and the right technique, you can impress your friends and family with ribs that rival any professional pitmaster’s.

Why You’ll Love These Ribs

• Unmatched Tenderness: The low and slow smoking process ensures the meat falls right off the bone.
• Irresistible Flavor: A bold dry rub, apple juice spritz, and tangy BBQ sauce create layers of mouthwatering taste.
• Perfect for Gatherings: These ribs are a guaranteed crowd-pleaser for parties, cookouts, or family dinners.

Ingredients for Fall-Off-The-Bone Smoked Ribs

Dry Rub

Ingredient	Quantity
Packed light brown sugar	1 cup
Kosher salt	1/4 – 1/2 cup
Granulated sugar	1/4 cup
Smoked paprika	1/4 cup
Chili powder	2 tablespoons
Garlic powder	1 tablespoon
Black pepper	2 teaspoons
Crushed red pepper	2 teaspoons
Onion powder	1 teaspoon
Dry mustard	1 teaspoon
Cayenne pepper	1 teaspoon

For Smoking

Ingredient	Quantity
St. Louis-style pork ribs	2 racks (2.5-3 lbs each)
Vegetable oil	As needed
Hickory or mesquite wood chunks	8
Apple juice	For spritzing
Packed light brown sugar	1 cup
Honey	1/4 cup
Desired BBQ sauce	As needed

Step-by-Step Instructions

1. Prepare the Ribs

• Remove the membrane from the underside of each rack using a paper towel for better flavor absorption.
• Lightly coat both sides of the ribs with vegetable oil.
• Generously apply the dry rub, ensuring even coverage. Wrap the ribs tightly in plastic wrap and refrigerate for at least 2 hours or overnight.

2. Set Up the Smoker

• Preheat your smoker to 245°F. Arrange preheated coals, 4 wood chunks, and a water pan according to your smoker’s instructions.
• Add water to the pan to maintain moisture. Keep the smoker temperature consistent by adding coals and water as needed.

3. Begin Smoking

• Remove the ribs from the refrigerator and unwrap them.
• Place the ribs meaty side up on the top grill rack above the water pan. Smoke for 1 hour.

4. Spritz the Ribs

• Spritz or brush the ribs with apple juice on both sides. Flip to meaty side down and smoke for 30 minutes.
• Repeat the process, flipping the ribs back to meaty side up, and smoke for another 30 minutes.

5. Wrap the Ribs

• On a large sheet of heavy-duty foil, sprinkle 1/4 cup brown sugar and drizzle 1 tablespoon of honey.
• Place a rib rack, meaty side up, in the center. Spread another 1/4 cup brown sugar and drizzle 1 tablespoon honey on top.
• Seal the foil tightly and repeat with the second rack.
• Return the wrapped ribs to the smoker and cook for 45 minutes.

6. Baste and Smoke Again

• Carefully open the foil packages and use the liquid inside to baste both sides of the ribs.
• Discard the foil and return the ribs to the smoker, uncovered. Smoke for another 30 minutes.

7. Add the BBQ Sauce

• Brush your favorite BBQ sauce on both sides of the ribs. Smoke for 30 more minutes, basting every 10 minutes for a glossy, caramelized finish.
• For an extra kick, mix 2 tablespoons of Chili Dawg’s pepper spread with 1 cup of BBQ sauce before basting.

Pro Tips for Perfect Ribs

1. Maintain Consistent Temperature: Use a reliable thermometer to monitor your smoker.
2. Choose the Right Wood: Hickory adds a bold flavor, while applewood offers a milder, sweeter taste.
3. Don’t Oversmoke: Too much smoke can make the ribs taste bitter. Stop adding wood after the first 2 hours.
4. Let Them Rest: Allow the ribs to rest for 10-15 minutes before cutting to lock in juices.

Nutritional Information

Nutrient	Per Serving
Calories	450
Protein	25g
Carbohydrates	20g
Fat	30g
Sodium	800mg

Delicious Variations

• Spicy Ribs: Add extra cayenne pepper or use a spicy BBQ sauce.
• Sweet and Tangy: Substitute honey with maple syrup and add a splash of apple cider vinegar.
• Dry Rub Only: Skip the sauce and serve with extra dry rub on the side.

What to Serve with Smoked Ribs

• Sides: Baked beans, coleslaw, or cornbread.
• Drinks: Sweet tea, craft beer, or lemonade.
• Desserts: Peach cobbler or vanilla ice cream.

FAQs About Smoked Ribs

1. Can I use baby back ribs instead? Yes, but adjust the cooking time as baby back ribs are smaller and cook faster.

2. How do I store leftover ribs? Wrap them tightly in foil or place in an airtight container. Refrigerate for up to 3 days.

3. Can I smoke ribs without a smoker? Yes, use a charcoal grill with indirect heat and wood chips for a similar effect.

4. What’s the best BBQ sauce to use? This depends on your taste! Sweet, tangy, or spicy sauces all work well.

5. How do I know when the ribs are done? The meat should pull away from the bones easily, and the internal temperature should be about 195°F.

6. Can I freeze cooked ribs? Absolutely! Wrap them tightly and freeze for up to 3 months. Reheat in the oven at 300°F.

Why These Ribs Are Worth the Effort

Fall-off-the-bone smoked ribs are more than a meal—they’re a labor of love. The combination of a rich dry rub, smoky aroma, and tangy sauce creates a dish that’s unforgettable. With this recipe, you’ll elevate your barbecue game and become the hero of your next cookout.

Your Next Move

Ready to wow your taste buds and impress your guests? Gather your ingredients, fire up the smoker, and let the magic happen. Don’t forget to share your rib masterpiece with friends and family. For more BBQ inspiration, check out Amazing Ribs or BBQ Pit Boys.

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