When it comes to cooking ribs on the smoker grill, I’m all about adding something to the seasoning that makes people go, “I love these…what is that flavor I’m picking up on?” That spice is what makes these ribs memorable, and I’m going to spill the secret here today. You can slather on any barbecue sauce, but really, the rub is what drives the flavor profile. That and the choice of wood chips for your smoker, and I have pretty strong opinions on what is the best choice for that, which you’ll hear about later on.
My go-to pick for cooking ribs are the St. Louis style ribs—they’re incredibly easy to eat. A full rack still reigns supreme for the best bang for your buck. While baby back ribs are convenient, they just don’t have as much meat. It’s too much work for little payoff, in my opinion. They had a good brand PR though, that’s for sure—that Chile’s jingle just doesn’t leave your head.
How to Prep Your BBQ Pork Ribs
First things first, you’ll want to remove the silver skin from the back of the ribs. Cut a shallow slice in between the rib bones, and you can pull that papery thin layer off. A paper towel can help you get a good grip.
Next, let your ribs sit at room temperature for at least an hour (including the time it took you to prep them above). This helps the muscle fibers relax, leading to a more tender result.
In order for the rub to bind to the ribs, I use a thin layer of regular yellow mustard on the outside. Don’t worry, you won’t taste it! It just helps the seasoning stick. I always use gloves for this part so it’s less mess.
Add the Rub and the Smoke
My signature rub is a blend of my “Overachiever” seasoning (available to buy soon!) with added paprika, cumin, black pepper, and coconut sugar. This recipe is a great substitute! Once seasoned, it’s time to fire up the smoker!
I set my smoker to 250 degrees Fahrenheit from the start. Now on to which wood to put in your smoker! I’ve had great success with a 50/50 blend of applewood and cherrywood. Traeger’s signature blend is a fantastic option if you can find it. If not, hickory is an excellent alternative for pork, and pecan also works well. I personally don’t recommend mesquite for anything; its flavor is just too strong for my liking.
To ensure even cooking and prevent direct heat from scorching your ribs, place aluminum foil along the grates. This helps the heat circulate properly around the ribs. Position your ribs in the center to the back of the grill, with the shiny side of the foil down.
How to Cook the Ribs on the Smoker
Now, let the magic happen! Cook the ribs for 5 hours, maintaining that steady 250-degree temperature, and I do not wrap my ribs. That’s controversial, but that’s how I like them and it’s easier. So if it’s easier and, in my opinion, turns out better, then it’s a no-brainer.
In the world of competition BBQ, they say the ribs are done when the meat starts pulling back from the bone, exposing the edge. For this recipe, that usually happens right around the 4/5-hour mark. If yours aren’t quite there yet, you can let them go a little longer, or enjoy them as is—they’ll still be cooked through and tender.
About two hours into the cook, you can start spritzing the ribs with apple cider vinegar. This adds an extra layer of flavor and helps create a great texture on the outside. (Full disclosure: most of the time, I’m not babysitting them that closely, so I often skip this step!)
In the last 30 minutes before taking them off the smoker, I like to brush the tops with your favorite BBQ sauce. (Try my Cleanish Homemade BBQ Sauce recipe if you’re looking to make it from scratch.)
Let that sauce tack up nicely, which usually takes the full 30 minutes. Once they’re done, take them off and let them rest for about 30 minutes before slicing into individual ribs.
A single rack of these ribs is usually perfect for four people! Plate them up with a fresh corn salad and some grilled green beans (cooked on a mesh tray) for a complete and delicious meal. I served these up for lunch a few weeks ago, and they were gone in a flash.
And about that mystery spice? The cinnamon is that flavor that will have them scratching their heads and asking for more.
Unforgettable Pellet-Smoked BBQ Pork Ribs
Ingredients:
- 1 rack St. Louis style pork ribs, membrane removed from the back
- yellow mustard
- rib rub of your choice (try my Cleanish Barbecue Spice Rub)
- bbq sauce of your choice
- apple cider vinegar
- 50/50 blend cherry and applewood pellets
Directions:
- Heat your pellet smoker to 250. Lay foil across the grill underneath the warming rack of the smoker to block direct heat from hitting the ribs.
- Rub the ribs evenly with a light coating of yellow mustard, and an even layer of your rib rub. Once the smoker is up to temp, place the rack of ribs on the warming rack, in the center of your smoker. Smoke at 250 for 4-5 hours, until the meat pulls back from the bones. Starting about 2 hours into the cook, every 30 minutes use a spray bottle filled with apple cider vinegar to lightly spray the ribs.
- During the last 30 minutes of cooking, brush with bbq sauce and allow to tack up during the final 30 minutes of cooking. Allow to rest 20 minutes at room temp before cutting and serving.
Would love to make these, but it seems the missing ingredients are ur “Overachiever Rub”??? Let us know when available or how to make the rub??? Got the sauce recipe but it seems the rub is the secret? What do recommend as an alternative???
I’ve got you with my Cleanish Barbecue Spice Rub!