Smoked Party Ribs

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Learn how to make party ribs on the smoker, grill or in the oven! Individually sliced pork ribs are seasoned, smoked, and glazed for a caramelized, fall-apart tender bite every time.

Prep Time20

Cook Time3

Course: Dinner

Cuisine: American

Keyword: smoked ribs, party ribs, smoked party ribs, BBQ glazed ribs, baby back ribs

Servings: people

Calories: 427kcal

Author: Renae Gerhardstein

Equipment

Boning knife
basting brush
Large plate
smoker (pellet, electric, or gas)
Wood pellets or wood chips for your smoker
instant-read meat thermometer
9x13-inch aluminum foil pan
Aluminum foil

Ingredients

2 racks pork baby back ribs about 4-5 pounds total
⅓ cup yellow mustard
½ cup rib seasoning store-bought or homemade
½ cup brown sugar
¼ cup honey
1 ½ cups BBQ sauce homemade or your favorite brand

Instructions

Preheat your smoker to 275°F.
Prep the ribs while the smoker heats up. Use a paper towel to grip and peel away the thin membrane on the back of each rack (this helps the seasoning penetrate and makes the ribs more tender). Use your boning knife to carefully cut between each rib bone, slicing through the meaty portion to separate the rack into individual ribs.
Using a basting brush or clean hands, coat each rib with a thin layer of mustard. Don't worry about the flavor, the mustard just helps the seasoning stick and creates a nice crust.
Spread your rib seasoning on a large plate. Roll each rib piece in the seasoning until evenly coated on all sides.
Place the ribs directly on the smoker grates. The temperature may drop when you add the cold meat, so watch for it to return to 275°F before starting your timer. Smoke for 45 minutes, then flip each rib and smoke for another 45 minutes (90 minutes total smoking time).
In your aluminum foil pan, mix together the brown sugar, honey, and BBQ sauce until combined. Add the smoked ribs to the pan and toss to coat them in the sauce mixture. Cover tightly with foil. Return the covered pan to the smoker (or transfer to a 275°F oven if you prefer) and cook for 90 minutes, or until the ribs reach an internal temperature of 200°F to 208°F. The meat should be fall-apart tender.
If you desire a crispier, caramelized rib carefully uncover the aluminum pan and smoke (or bake in oven) for ten more minutes.
Serve warm straight from the pan.

Notes

Best ribs to use: We strongly recommend pork baby back ribs for this recipe. They're meatier and more tender than spare ribs. Look for packages labeled "extra meaty" or "loin back ribs" at your butcher counter for the best results.

Rib seasoning options: You can use your favorite store-bought rib rub or make your own blend with paprika, brown sugar, garlic powder, onion powder, black pepper, and a pinch of cayenne.

Wood pellet choices: For pork ribs, hickory, apple, or cherry wood pellets work beautifully. Hickory gives a stronger smoke flavor, while apple and cherry are milder and slightly sweet.

Make ahead tip: These ribs can be smoked through step 5, then refrigerated in the sauce mixture for up to 24 hours. When ready to serve, cover and finish in a 275°F oven for 90 minutes. Temperature matters: The high internal temperature (200°F+) is what makes these ribs so tender. Don't pull them early or they'll be chewy instead of fall-apart delicious.

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