Smoked Ribs Recipe

Difficulty
Easy

Ingredients

Dry Rub: Cimmaron Doc’s Sweet Rub
Dizzy Dust
Foil Wrap: Brown sugar
Honey
Butter or margarine
BBQ Sauce: 1 cup ketchup
⅛ cup molasses
¼ cup apple cider vinegar
¼ cup brown sugar
1 tbs Worcestershire sauce
½ tsp salt
½ tsp onion powder
½ tsp garlic powder
½ tsp cayenne pepper
Honey to taste

Preparation

  1. Preheat smoker to 250°F.
  2. Remove the rib membrane using a butter knife or a paper towel.
  3. Combine the Cimmaron Doc's Sweet Rub and the Dizzy Dust in a 3:1 ratio. Season ribs well.
  4. Smoke ribs for 2 hours.
  5. Remove the ribs from the smoker. On a sheet of foil, spread brown sugar, honey and butter and place the ribs meat side down. Wrap the ribs tightly with the foil. Smoke for 1 hour.
  6. While the ribs are smoking, in a small saucepan combine ketchup, molasses, apple cider vinegar, brown sugar, Worcestershire sauce, salt, onion powder, garlic powder, cayenne pepper, and honey. Stir together and allow to simmer for 20-30 minutes.
  7. After 1 hour wrapped, remove the foil and sauce the ribs with the BBQ sauce and dust with Dizzy Dust.
  8. Smoke ribs for an additional 30 minutes at 350°F.
  9. Serve and enjoy!

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