Smoking pork ribs at home had always felt a little intimidating to me. Between managing temperature, choosing the right wood, and worrying about drying them out, it seemed like something best left to pitmasters. But once I finally gave it a try, I realized it was far more approachable than I expected!

These ribs are cooked low and slow until they’re tender, juicy, and infused with deep smoky flavor. A simple spice rub does most of the work, while occasional spritzing keeps the meat moist and flavorful throughout the cook. Whether you’re new to smoking or just looking for a reliable, no-fuss rib recipe, this method delivers consistently delicious results and is a great place to start your smoking journey.

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Smoked Pork Ribs

Maggie Wu
4
Cooked low and slow until tender, juicy, and infused with rich smoky flavor. Seasoned with a simple BBQ rub and gently spritzed as they cook, these ribs are an easy, beginner friendly way to achieve classic smoked ribs at home.
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Prep Time: 15 minutes
Cook Time: 4 hours

Ingredients
 

  • 1 rack of St. Louis ribs, about 3 lbs
  • BBQ spice rub, of choice
  • Olive oil or mustard, for binder
  • Apple cider vinegar and apple juice, 1:1 ratio, for spritzing

Equipment

  • SEARWOOD XL 600 PELLET GRILL

Instructions
 

  1. Add your choice of wood pellets to the grill (hickory, apple, or cherry work well) and preheat to 250°F.
  2. Remove the membrane from the back of the ribs, if not already done.
  3. Lightly coat both sides of the ribs with olive oil or mustard to help the seasoning adhere.
  4. Generously apply the BBQ spice rub to both sides of the ribs.
  5. Place the ribs in the center of the grill grates. Close the lid and smoke undisturbed for 2 hours.
  6. After 2 hours, begin spritzing the ribs with the apple cider vinegar and apple juice mixture. Insert a temperature probe into the thickest part of the meat.
  7. Continue smoking until the ribs reach an internal temperature of 195–200°F, spritzing every 45 minutes.
  8. Remove the ribs from the grill and let them rest for 10 minutes before slicing and serving.
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