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If you’re searching for the easiest smoked ribs with that perfect balance of tenderness and smoky flavor, look no further. Smoked ribs on a Masterbuilt smoker are the way to go if you want consistent, delicious results every time. With just a few simple ingredients, some patience, and a smoker, you’ll be able to enjoy fall-off-the-bone pork ribs that’ll make you a fan for life.
Don’t get me wrong, though; you can make this smoked ribs recipe on any smoker that you have in your backyard!
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It doesn’t matter if you’re a backyard bbq’er cooking for the family, or a seasoned pitmaster, this recipe is fail-proof. You’ll get the full step-by-step down below that will help you get the best results with every rack.
Let’s Prep:
Before we start the smoking process, it’s important to have the prep work covered. I always say the best way to end with a good product is to start with a good product, this would be your meat particularly, and your seasonings and sauces.
Have everything ready to go and close by, and it’ll make the cooking process that much easier as well. There’s nothing worse than having open meat out on your counter and then having to run to the fridge or pantry multiple times to get things for your cook. Make sure you wash your hands each time though if that happens!
The first step is removing the silver skin (membrane) from the back of the ribs. When these turn into smoked ribs, this will allow smoke flavor to penetrate into the meat at a higher rate. This thin, tough membrane doesn’t render down during cooking and can keep seasonings from penetrating.
To remove it, grab a paper towel for a better grip and pull it off in one motion. If you’re having trouble, use a butter knife to start an edge and then peel it back. This simple step makes a big difference, allowing the flavors to reach the meat better and improving the rib’s texture.
Next, we want the seasoning to stick well to the ribs, so I apply a thin layer of yellow mustard. This isn’t for flavor – it simply gives the rub something to cling to. You can also use Worcestershire sauce for a more savory base if you prefer. Once that’s on, it’s time for seasoning.
I use a 50/50 mix of salt and pepper for a simple base layer, followed by a generous coating of my favorite BBQ rub. My go-to mix includes brown sugar, garlic powder, onion powder, chili powder, and a touch of cayenne pepper. The brown sugar caramelizes during cooking, giving a beautiful crust and balance to the smoky flavor. I let the ribs sit for about 20 minutes, this will bring the meat close to room temperature to allow the seasoning to “sweat” in, which means the rub should look a bit wet on the surface – that’s when they’re ready for the smoker.
Let’s Cook:
Cooking up some smoked ribs!
Now, let’s get the Masterbuilt smoker fired up. I set mine to 275°F, which I find is the sweet spot for tender, juicy smoked ribs without an overly long cooking time. For wood, I like to use apple wood chunks or hickory chunks, both of which complement the pork ribs beautifully. The wood smoke brings a rich, complex flavor, especially when paired with the right seasoning.
If your smoker doesn’t retain moisture well, be sure to put a water pan in the smoker with it. This extra moisture helps keep the smoked ribs juicy, prevents them from drying out, and even adds to the smoke flavor. If you’re using a Masterbuilt Gravity Series smoker, precise temperature control is a huge plus for maintaining consistent heat throughout the cook.
Once everything’s heated and producing steady smoke, I place the ribs meat side up on the smoker rack. Let them cook for about 45–60 minutes. During this time, I don’t touch them – I let the smoker work its magic and build that initial crust.
After about an hour, the now smoked ribs might look dry on top, so I spritz them with a 50/50 mix of apple cider vinegar and water. This mix keeps the smoked ribs moist, and tender, and helps enhance the smoky, tangy flavor.
About every 45 minutes, I check on the ribs, spritzing them if they look dry. This keeps the surface from drying out and adds a beautiful, glossy finish. After about 2.5–3 hours, it’s time to check if they’re done. Here’s a trick: lift the smoked ribs with tongs, or my hand with a heat glove on and let them bend – we don’t need to worry too much about internal temperature here, as the meat in between the bones is so small that it’s hard to get a good or precise reading, even with the best thermometer.
If they droop easily, they’re nearly ready. You can also check with a temperature probe between the bones – it should slide in with little resistance, signaling that they’re tender enough.
Alternate Ways of Cooking:
If you prefer extra, extra tender smoked ribs, try the 3-2-1 method. After the first 3 hours of smoking, wrap the ribs in heavy-duty aluminum foil with a splash of apple juice or a bit of butter for added moisture. Place the wrapped smoked ribs back on the smoker for another 2 hours.
This technique makes them incredibly tender and infuses them with even more flavor. Finally, un-wrap them and place them back on the grill for another hour, basting with BBQ sauce for the last hour if desired. A word of caution however, I don’t LOVE this recipe because it’s really easy to overcook your smoked ribs and they can turn out mushy easily.
Let’s Eat:
Once the smoked ribs reach that perfect tenderness, it’s time for the final touch: sauce. I brush a generous layer of barbecue sauce over the top of the smoked ribs and let them sit in the smoker for about 5 minutes. This step melts the sauce into a sticky glaze that’s hard to resist.
Remove the smoked ribs from the smoker and let them rest for 5–10 minutes on a cutting board. For serving, pour a bit of extra BBQ sauce on the board to keep that perfect glaze intact as you cut. Slice them bone side up for a cleaner cut and serve right away. Pair them with sides like potato salad, coleslaw, or corn on the cob for a classic BBQ feast.
I hope you enjoy these smoked ribs as much as I do! Whether you’re smoking them for a family BBQ or just because you crave the smoke flavor, this recipe delivers every time. And if you’re like me, you’ll be dreaming of next time before you even finish eating.
Final Thoughts:
This is an easy recipe that will turn out superior smoked ribs every time if you follow along. You can use baby back ribs (baby backs) or spare ribs as long as they are trimmed similarly. You’re going to get delicious ribs and flavorful ribs every time! Even if this is the first time making them, as long as you control your heat, you’ll get a 1st place rib (in your backyard!).
Seriously though, they are some of the best ribs I’ve ever had! As mentioned, the style of ribs is your choice, as well as using your favorite BBQ sauce and BBQ rub.
I promise you you’re going to be wanting this rack of ribs again – it maybe next week, next month, or maybe even tomorrow, but trust me you’ll be coming back for more. I promise you’ll be making this ribs recipe many times over the next couple of years at least!
Ingredients
- 1 Rack Rack Ribs trimmed and prepped
- BBQ Seasoning to cover ribs
- Salt and Pepper 50/50 mix
- Yellow Mustard for rub to stick
- 3/4 C BBQ Sauce to preference
- Apple Cider Vinegar for spritzing ribs
Instructions
- Preheat smoker to 275F
- Trim any loose bones off the ends of your ribs or any hard or loose fat that's on there
- Remove membrane from bottom of ribs using a paper towel to pull them
- Rub yellow mustard on the rack of ribs lightly to give some tac to the ribs to allow the seasonings to adhere well
- Cover lightly with the 50/50 mix of salt and pepper, then liberally cover with your favorite BBQ Rub
- Let ribs set for about 20 minutes to allow the rub and seasoning to "sweat in" this will have them looking wet on top as the moisture in the meat starts to come to the surface
- Place ribs on smoker and let cook for 45-60 minutes
- Once ribs are dry to the touch, give them a spritz with a 50/50 mix of water and apple cider vinegar
- Check every 45 minutes, and if dry, spritz again
- Cook for about 2.5 – 3 hours in total, however, you're looking for feel more than time, when the ribs start to bend when lifted and you can feel a temperature probe slide through between the bones easily, they are done.
- Add BBQ sauce at this step and baste liberally over the top to be covered. Close lid and let the ambient heat loosen up the sauce for about 5 minutes. Remove ribs and let them rest for about 5-10 minutes before slicing
- Pour remaining sauce on your cutting board as to not ruin that perfect rib glaze while slice your ribs. Place ribs meat side down on the board and slice, and serve immediately.
Nutrition
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