Mesquite Smoked BBQ Pork RibsNothing beats ribs cooked in a smoker that are so tender the meat falls off the bone
Mesquite smoked pork ribs are perfect for great BBQ. This smoked rib recipe uses Ancho chili powder, smoked paprika, and a little brown sugar to bring the flavors in the pork to life while adding a touch of sweetness.
The long smoke over mesquite adds a distinctive smoky flavor that highlights the Ancho chili and cumin in the dry rub and helps produce slow-cooked ribs where the meat just falls off the bone.
To make your ribs stand out use one of our homemade BBQ sauce recipes, they are surprisingly easy to make and a lot better than almost any store-bought sauce.
One fun thing to do with ribs is to experiment with different types of wood to see which flavors they impart to the ribs. It can mean eating lots of ribs, but sometimes sacrifices need to be made.
- 2 racks of pork ribs
- 1 to 2 cups BBQ Sauce
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pepper
- 1 tsp Ancho chili powder
- 1 tsp cumin, ground
- 1/2 tsp mustard powder
- Start by removing the silver skin from the back of the ribs by sliding your fingers or a sharp knife underneath it to get a hold of an edge and pull it off.
- Mix the spices together and generously coat the ribs on both sides, rubbing the spice mixture into the pork like you mean it.
- Using mesquite, smoke the ribs at 225℉ for 6 to 8 hours. The lower and slower you go the better the ribs will be. Flip the ribs every few hours to make sure they cook evenly.
- The ribs are done when the meat easily pulls away from the bone.
- To finish the ribs use the paint, fire, and flip method. The goal is to sear the sauce onto the outside of the ribs without burning it or drying the ribs out.
- Place the ribs on a medium high grill, using a grill brush lightly paint the BBQ sauce across the ribs. Once the sauce is on, flip the ribs over and paint the other side, cooking them for 2 to 3 minutes a side before flipping them over and repeating the process three times.
- Take the ribs off the grill and let them rest for a few minutes before slicing.
- To serve the ribs, slice them in ones or twos along the bone, and serve with a good barbecue sauce.