Big J’s Smoked Ribs

dsc_0633Ribs are the first smoked meat that my husband perfected.  He loves the process of smoking food.  It is an all day affair and a great way for us to spend time together as a family.

**There is a membrane on the back on the ribs that you can pull off.  It makes for a more tender rib in my opinion.**


!!! We use 1/8cup dry measuring cup.  Each 1/8 cup is a part.!!!

  • 5 Parts Brown Sugar
  • 1 Part Paprika
  • 2 Parts Chili Powder
  • 1/2 Part Dry Mustard
  • 1/4 Part Dry Ginger
  • 1/4 Part Cayenne
  • 1/2 Part Crushed Red Pepper Flakes
  • 1/2 Part Onion Powder
  • 1/2 Part Garlic Powder
  • Salt and pepper to taste.

****Reserve 1/4 of the rub and set to the side.****

***Mix seasoning together.  Coat meat liberally with rub.***

You can let the meat marinate in the fridge 1hr-overnight.  Take the meat out of the fridge and allow it to get to room temperature before putting on the smoker.

  1. Get the smoker between 250 degrees and 270 degrees.
  2. Smoke the meat unwrapped for 2 hours.
  3. Tear a large piece of foil and put the 1/4 of rub you reserved at the beginning on the aluminum, drizzle honey over rub, and then place meat on top and wrap then put back on the smoker for about 3 more hours.dsc_0651
  4. Pull from smoker let sit for 20 minutes.  Enjoy!

Try Cold Corn Bean Salad as a side dish with the ribs.

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