Smoked Ribs
About this recipe
These smoked ribs are a crowd-pleaser, and according to Sam the Cooking Guy, they might just be the secret to a happy marriage! With a perfect blend of sweet and spicy rub, these ribs are smoked to tender perfection and finished with a delicious homemade barbecue sauce.
The process involves a simple rub, a two-hour smoke, and a wrapping technique that keeps the ribs moist and flavorful. Whether you're a seasoned pitmaster or a beginner, this recipe is straightforward and delivers impressive results.
Ingredient notes
- Use hot honey for an extra kick, but regular honey works too.
- If you don't have mustard, mayo or a bit of oil can be used as a binder for the seasoning.
Tips from SAM THE COOKING GUY’s video
- Trim excess fat and remove the membrane from the ribs for better texture and flavor.
- Applying mustard as a binder helps the seasoning stick without imparting a mustard flavor.
- Wrapping the ribs in foil with butter and honey during smoking keeps them moist and adds flavor.
Good to know
- How long do I smoke the ribs?
- Smoke the ribs for a total of 2 hours before wrapping them.
- What type of ribs should I use?
- Use St. Louis style ribs for this recipe.
- What should I do if I don't have chipotle chilies in adobo sauce?
- The recipe does not specify a substitution for chipotle chilies in adobo sauce.
- How long does the entire cooking process take?
- The total time for this recipe is 4 hours.
No life story here — the video and the recipe are the whole point. All credit to SAM THE COOKING GUY: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Make the rub by mixing brown sugar, chipotle chili powder, cumin, garlic powder, smoked paprika, kosher salt, and black pepper in a bowl.
- 2
Trim the St. Louis style ribs by removing excess fat and the membrane for easier eating.
- 3
Apply mustard as a binder on the ribs to help the seasoning stick.
- 4
Generously season the ribs with the rub mixture on both sides.
- 5
Preheat the smoker to 275°F (135°C).
- 6
Place the seasoned ribs in the smoker and smoke for 2 hours.
- 7
After 2 hours, remove the ribs from the smoker and wrap them in heavy-duty foil with butter and honey.
- 8
Return the wrapped ribs to the smoker and cook for an additional hour.
- 9
While the ribs are cooking, prepare the barbecue sauce by mixing store-bought barbecue sauce with brown sugar, maple syrup, and chopped chipotle chilies.
- 10
After the hour, unwrap the ribs and brush them with the prepared barbecue sauce.
- 11
Return the ribs to the smoker for another 30 minutes to allow the sauce to caramelize.
- 12
Remove the ribs from the smoker, let them rest for a few minutes, then slice and serve.
Heads up — we had to guess a little:
- The quantity of mustard is inferred as a reasonable amount for a binder.
Credit where it’s due: this recipe was transcribed from SAM THE COOKING GUY’s original video on YouTube. Follow them there — it’s their dish.
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