| Level: | Advanced |
| Total: | 9 hr 50 min |
| Prep: | 20 min |
| Inactive: | 4 hr |
| Cook: | 5 hr 30 min |
| Yield: | 1 to 2 servings |
Ingredients
- 1/2 cup brown sugar
- 2 teaspoons seasoning salt (recommended: Lawry’s)
- 1 tablespoon coarsely ground black pepper
- 1 rack baby back ribs, skinned
- 1 cup apple juice
- 1/2 cup favorite BBQ sauce, or more to taste
- 1/8 cup honey, or more to taste
Instructions
- In a small bowl, mix brown sugar, seasoning salt, and pepper together. Rub brown sugar mixture on ribs, coating the entire rib, and place in a large resealable plastic bag. Refrigerate for at least 4 hours (the longer, the better).
- Prepare a smoker, using charcoal; heat to 225 to 250 degrees F. When the coals have burned to ash, add wood chips, preferably apple wood chips. Place ribs in smoker and cook for 3 hours at 225 to 250 degrees F. Using a spray bottle, spray ribs with apple juice every 45 minutes. After 3 hours, remove ribs from smoker, wrap in aluminum foil, and return to the smoker to cook for 2 more hours.
- After 2 more hours, open foil and brush your favorite BBQ sauce and honey over the ribs. Leave foil open and then cook for 30 more minutes. Remove ribs from smoker. When cool enough to handle, cut ribs in half. Drizzle a little more honey over top and serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1590 |
| Total Fat | 88 g |
| Saturated Fat | 31 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 2 g |
| Sugar | 88 g |
| Protein | 103 g |
| Cholesterol | 369 mg |
| Sodium | 1842 mg |
Reviews
I have tested 6 recipes for ribs. This one is my all time fav. Around 20 racks of these ribs have been consumed by friends, and family.
Thank you “We Be Smokin’ Team“. Thanks to you, they all think I’m some kind of Pit Master !!!
1st if your a beginner,use a water smoker it’s a no brainier.2nd always remove the membrane,3rd always let the ribs marinate over nite.The true secret is to cook them low an slow between 220 an 250. I use a smoker with indirect heat.
Makes no difference if you use your rub or one you find on the web,what IS important is take the time to do it right.Happy Smoking
Makes no difference if you use your rub or one you find on the web,what IS important is take the time to do it right.Happy Smoking
wonderful
I’m from Memphis so I know ribs and this
recipe was great.
I’m from Memphis so I know ribs and this
recipe was great.
I agree with the previous post, I never let the smoker go as high as 220, for any meat. If you’re considering this rub, cover your counters with trashbags, that sugar can be a sticky mess. Overall, very good recipe, the first time I tried it, my neighbor who boasts of his 2nd place in state-wide competition ribs, came over to tell me that my ribs turned out better than his did. this recipe will make the first-timer(like myself)look like an old pro.
I always wondered how they made really good ribs at restaraunts. Now I know. You will not need a knife for these babies. Hint – always make sure to peel the “skin” off the back. Followed the recipe axactly.
These were fantastic! I’ve never made ribs before; this recipe made the process so easy. I used a grill instead of a smoker, so I had to be vigilant about keeping the fire going at a constant low heat. But, hey, what a great way to spend a summer day – tending the bbq. The apple wood chips added great smoke flavor. I will make these again and again.
My husband swares by these!! He has adopted this recipe as his own and our bbq’s have turned famous amongst our friends.
These were the best ribs I’ve ever taking the time to prepare. I did add the honey on the final sause application and they were just fine w/out the extra honey.
Awesome ribs!,Now my friends know I make the best ribs.Very tender,but not too sweet. Just perfect.
These were the best ribs I’ve ever had and the whole family agreed. I also cooked at a slightly lower temperature for about an hour longer and had great results!