How to Smoke Ribs

Use our chef's technique to create tender, perfectly seasoned ribs with your smoker.

Directions

Preheat smoker to 250° with pan of water near bottom per smoker’s instructions, for clean white smoke.
Place ribs on cooking grates, making sure to push sides of ribs together at ends to “square up” ribs, creating an even surface area and giving ribs better presentation.
Place grate in smoker above water pan, spaced out evenly if using more than one grate. Close smoker.

Maintain temperature of 250° for two hours without opening smoker.
At two hours, assess “bark” or cooked surface of ribs for dark color. If more color is desired, spray tops of ribs with cider vinegar to keep surface moist and continue to cook until color is achieved, about an hour.
When proper bark is achieved, remove racks from smoker and wrap ribs for further cooking. To wrap, place two overlapping layers of heavy duty aluminum foil on work surface, length of foil should be twice as long as ribs. Place 3 Tbsp butter down middle of foil. Place rib racks upside down on foil and butter. Fold top edge over ribs and fold over both sides of foil. Continue to wrap ribs forming foil pouch.
Place ribs back on smoker and cook until ribs reach about 205 to 210°, depending on preferred tenderness. Ribs should be tender and pull away from bone but not fall apart.

Remove ribs from foil and brush with your favorite BBQ sauce. Add ribs back to grate in smoker and cook about 15 min to “glaze up” sauce.
Remove from smoker and serve.
Optional: Dust with extra Sweet & Smoky Flavored BBQ Shak’r at end of cooking for pop of flavor.

If using a pellet smoker, use smokier wood such as hickory or post oak for better flavor.