Ribs are the staple of American BBQ and group gatherings. If you can cook a mean rib dinner you will have friends for life – and line of people waiting to get a taste. Smoked ribs bring everything up a level, the flavor, taste and tenderness are undeniable. The real kicker to this mouth-water meal is a homemade rub and homemade BBQ sauce to give your smoked ribs that unique taste that just can’t be found in a rub you buy off the shelf.

The best part about smoking food is that it doesn’t actually have to be done in a fancy smoker. You can actually use your grill to smoke by adding a A-MAZE-N Smoker Tube. They come in 6″, 12″, and 18″ tubes that you set in the grill, fill with your favorite pellets, light on fire and watch it do its thing.

Like we said earlier, the sauce and rub are the key to a delicious rack of ribs. If you’re bringing this to smoke at the campsite, we’d suggest getting both the rub and sauce ready ahead of time and keeping in containers. Before you begin the smoking process liberally use the rub all over the ribs. As the ribs cook you can add the sauce to solidify that smoky flavor. Once these bad boys reach an internal temperature of 180-200, they’re ready to be pulled off the grill and devoured.

To Die For Smoked Ribs

 

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Author: Todd Johnson

Recipe type: Dinner

Cuisine: American

Serves: 8

Ingredients

• 2 racks of ribs

BBQ Rub

• 1 cup brown sugar
• ½ cup paprika
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1.5 tbsp garlic powder
• 1 tbsp onion powder
• ½ tbsp chili powder
• ½ tbsp cumin
• 1 tsp dry mustard
• 1 tsp allspice
• 1 tsp ginger

BBQ Sauce

• 1 cup ketchup
• ½ cup apple juice
• 2 tbsp apple cider vinegar
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp crushed red pepper
• 2 tsp dry mustard
• 2 tbsp brown sugar
• 2 tbsp molasses
• ⅛ tsp liquid smoke
• 2 tbsp lemon juice
• 2 tbsp honey

Instructions

1. For the Rub:
2. Mix sugar and spices thoroughly and pour a liberal coat on the meat. Make sure to rub it in a bit.
3. For the Sauce:
4. Combine all of the ingredients and simmer on low heat for 30 minutes.
5. For the ribs:
6. Preheat the grill to about 225 degrees. Add pellets to your smoker tube and light. Remove the membrane from the back of the ribs. Let the ribs cook for about 2 hours and take off when tender and the internal temperature reaches 180-200 degrees. With about a half hour left to smoke baste the bbq sauce on the ribs.

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