Southern Smoked Ribs with 8-Spice Dry Rub
Inspired by the rich traditions of Southern American barbecue, these smoked ribs are a homage to slow-cooked perfection. With a custom dry rub that infuses every bite with layers of smoky, spicy, and sweet flavors, this dish brings a taste of authentic barbecue experiences to your table, making it a centerpiece for backyard gatherings or a cozy dinner, alike.
Equipment
- Charcoal or pellet smoker
- Hickory or apple wood chips or chunks
- Instant-read meat thermometer
- Large rimmed baking sheet
- Paper towels
- Aluminium foil
- Small mixing bowl
- Butter knife or paring knife
Ingredients
- 2 racks pork ribs about 2–2.5 lb / 900g–1.1kg each, baby back or St. Louis-style spare ribs, trimmed
- 1 cup brown sugar packed, 220g
- 2 tablespoons smoked paprika 14g
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper adjust to taste for spice level
- 2 teaspoons black pepper freshly ground
- 2 teaspoons kosher salt Diamond Crystal, or 1½ teaspoons Morton kosher salt, 12g
- 1 teaspoon mustard powder
Instructions
- Begin by removing the membrane from the back of the ribs. This can be done by sliding a knife under the membrane at one end and using a paper towel to grip and peel it off.2 racks pork ribs
- In a bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, and mustard powder to create a dry rub.1 cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 2 teaspoons black pepper, 2 teaspoons kosher salt, 1 teaspoon mustard powder
- Generously apply the dry rub onto both sides of the ribs, pressing it into the meat with your hands to ensure it adheres.2 racks pork ribs
- Preheat your smoker to 225°F / 110°C using hickory or apple wood chips (or chunks). Allow the smoker to stabilise at temperature for at least 15 minutes before adding the ribs.
- Place the ribs in the smoker, bone side down, and smoke for approximately 5 hours, maintaining 225°F / 110°C throughout. The ribs are done when the meat has pulled back about ¼ inch (6mm) from the bone ends, the rack cracks when lifted from one end with tongs, and the internal temperature in the thickest section between the bones reads 195–203°F / 90–95°C on an instant-read thermometer. Add wood chips every 45–60 minutes if your smoker requires it.2 racks pork ribs
Notes
Storage: Wrap cooled ribs tightly in foil or place in an airtight container. Refrigerate for up to 4 days or freeze individually wrapped portions for up to 3 months.
Reheating: Wrap refrigerated ribs in foil with 1 tablespoon water or apple juice, then bake at 275°F / 135°C for 25–30 minutes. Thaw frozen ribs overnight in the fridge before reheating the same way. Avoid the microwave — it toughens the meat and dries out the bark.
Make-Ahead: For deeper flavour, apply the dry rub the night before and refrigerate the ribs uncovered on a wire rack. Even 30 minutes at room temperature while the smoker preheats makes a noticeable difference.
Substitution: Swap cayenne for ancho chilli powder for a milder, fruitier heat, or add 1 teaspoon smoked chipotle powder for extra smokiness.
Pro Tip: Look for the meat to pull back about ¼ inch from the bone ends and the rack to crack when you lift it from one end with tongs — these are more reliable doneness cues than time alone.
Nutrition
Serving: 1servingCalories: 873kcalCarbohydrates: 60gProtein: 55gFat: 47gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 196mgSodium: 1430mgPotassium: 922mgFiber: 2gSugar: 54gVitamin A: 2000IUVitamin C: 1mgCalcium: 157mgIron: 4mg
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