Smoked Party Ribs
After seeing these smoked BBQ party ribs trending all over TikTok, I decided to try them myself. They did not disappoint. They're tender and juicy, with every inch of them covered in deliciousness.
Servings: 6 servings
Calories: 969kcal
Ingredients
- 2 racks pork ribs
- ¼ cup yellow mustard or olive oil
- 9 tablespoons pork dry rub or your favorite BBQ dry rub
Pork Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
- 1½ teaspoons chili powder
- 1½ teaspoons dry mustard powder
- 1½ teaspoons kosher salt
- ⅓ teaspoon black pepper
Glaze Ingredients
- ½ cup BBQ sauce
- ¼ cup maple syrup
- 2 tablespoons butter or margarine
- 1 tablespoon hot sauce
Instructions
- Remove Membrane: Lift the edge of the membrane on the back of the ribs with a butter knife. Use a paper towel to grip it and pull it off. Cut each rack into single ribs for more surface area for seasoning.
- Apply the Binder: Toss the ribs in a large bowl with yellow mustard or brush the mustard on evenly. This gives the seasoning something to stick to.
- Season the Ribs: Combine the pork rub ingredients in a small bowl, or use your favorite BBQ rub. Sprinkle half the seasoning over the ribs, toss to coat, then add the rest of the rub. Toss until every inch is covered for maximum flavor.
- Preheat: Set your smoker to 225°F.
- Smoke the Ribs: Place the seasoned ribs directly on the smoker grates. Smoke for about 1½ hours until the internal temperature reaches 165°F.
- Prepare the Glaze: While the ribs are smoking, combine BBQ sauce, maple syrup, butter, and hot sauce in a saucepan. Heat on low until the butter melts and the mixture is smooth.
- Glaze the Ribs: Once the ribs reach 165℉, place them in a foil pan. Pour the glaze over the ribs, ensuring each piece is coated. Cover the pan tightly with aluminum foil and return it to the smoker for another hour.
- Caramelize the Ribs: After an hour, uncover the ribs and gently flip them. They should have an internal temperature of around 202°F. If desired, leave them on the smoker for an additional 10 minutes to caramelize the glaze.
- Rest and Serve: Once the ribs look nice and caramelized, remove them from the smoker and let them rest for 5-10 minutes before serving with your favorite sides.
Video
Notes
Removing the Membrane: Use a paper towel to grip the silver skin while removing it.
Leftover Sauce: Drizzle any leftover glaze over the ribs before serving.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 969kcal | Carbohydrates: 29g | Protein: 49g | Fat: 72g | Saturated Fat: 23g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 1.258mg | Potassium: 940mg | Fiber: 2g | Sugar: 20g | Vitamin A: 946IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 6mg
