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Fall-Off-The-Bone Smoked Ribs: The Ultimate BBQ Experience

Create the ultimate barbecue experience with these Fall-Off-The-Bone Smoked Ribs. Tender, juicy, and packed with bold flavors, this recipe combines a rich dry rub, slow smoking with hickory or mesquite wood, and a tangy BBQ sauce finish. Whether for a summer cookout or a weekend indulgence, these ribs are guaranteed to impress.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course: Main Dish
Cuisine: American BBQ
Ingredients Method Notes

Ingredients
  

Dry Rub
  • 1 cup packed light brown sugar
  • 1/4 –1/2 cup kosher salt
  • 1/4 cup granulated sugar
  • 1/4 cup smoked paprika
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 2 teaspoons black pepper
  • 2 teaspoons crushed red pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne pepper
For Smoking
  • 2 racks St. Louis-style pork ribs 2.5–3 lbs each
  • Vegetable oil as needed
  • 8 hickory or mesquite wood chunks
  • Apple juice for spritzing
  • 1 cup packed light brown sugar for wrapping
  • 1/4 cup honey
  • BBQ sauce your choice

Method
 

  1. Prepare the Ribs
  2. Remove the membrane from the underside of the ribs for better flavor absorption.
  3. Lightly coat both sides of the ribs with vegetable oil.
  4. Generously rub the dry mix on both sides, ensuring even coverage. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  5. Set Up the Smoker
  6. Preheat the smoker to 245°F.
  7. Arrange preheated coals, 4 wood chunks, and a water pan according to smoker instructions. Add water to maintain moisture.
  8. Start Smoking
  9. Place the ribs, meaty side up, on the top grill rack above the water pan. Smoke for 1 hour.
  10. Spritz the Ribs
  11. Spritz or brush 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.
  12. Wrap the Ribs
  13. On heavy-duty foil, sprinkle 1/4 cup brown sugar and drizzle 1 tablespoon honey. Place the ribs, meaty side up, on the foil. Add more sugar and honey, then tightly wrap. Repeat for the second rack. Smoke wrapped ribs for 45 minutes.
  14. Unwrap and Baste
  15. Open the foil packages and baste ribs with the juices. Discard the foil and return the ribs to the smoker. Smoke uncovered for 30 minutes.
  16. Sauce and Finish
  17. Brush BBQ sauce on both sides. Smoke for another 30 minutes, basting every 10 minutes. For added heat, mix 2 tablespoons Chili Dawg’s pepper spread with 1 cup BBQ sauce.
  18. Rest and Serve
  19. Let the ribs rest for 10–15 minutes. Slice and serve warm with your favorite sides.

Notes

  • Temperature Consistency: Maintain a steady smoker temperature for best results.
  • Avoid Over-smoking: Stop adding wood chunks after the first 2 hours.
  • Storage: Wrap leftovers tightly and refrigerate for up to 3 days.

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