Here in the Southern U.S., smoked pork ribs (like baby backs and spares) are an iconic summer cookout food. Whether you prefer your ribs wet or dry (mopped with sauce or dry-rubbed), we can all agree that well-smoked racks are guaranteed to wow friends and family alike!
In this summer cooking demo, our founder Andy Chapman shares his system – now used by chefs and home cooks alike – to smoke perfect baby back or spare ribs consistently on a ceramic grill / smoker using just a few secret ingredients.
And as a special bonus, this time, he’s created a short 4-minute video that demonstrates his method step by step and explains every step to insure your rib-smoking success!
Watch Now: How to Smoke Perfect Baby Back or Spare Ribs
Recipe: Sugar Taylor Sauce Smoked Ribs
- 2 racks Spare Ribs or Baby Back Ribs, membrane removed
- 1/2 cup brown sugar
- 1/2 cup June Bugg Rub: All Purpose Seasoning
- 3/4 cup Sugar Taylor Sauce
- Southeastern U.S. pecan wood chunks
- Prep your ribs by removing the membrane off the back of the ribs, if not done already. Some ribs already have the membrane removed when you purchase them. If not, please don’t skip this step!
- Liberally rub the front and back of ribs with a combination of the June Bugg Rub and brown sugar.
- Cover the ribs with Sugar Taylor Sauce (on top of the rub) and lightly massage the sauce all over ribs to help seasonings “stick” to the ribs.
- Light your smoker and bring temperature to 275 degrees. Add pecan wood chunks to the fire to generate a good smoke.
- Once your smoker is up to temperature and producing good smoke, place the ribs on indirect heat inside the smoker (my smoker – and most that I’ve seen – use a “plate setter” to accomplish this. It’s a large ceramic disc that covers the fire but allows heat and smoke to circulate – indirectly).
- Cook ribs at 275 degrees for approximately two hours, flipping the ribs after one hour.
- After two hours, place each rack of ribs individually BONE SIDE UP on (separate) large sheets of tin foil and wrap tightly (no leaks). Double wrap if necessary to prevent or cover any punctures in the foil.
- Place the foil-wrapped ribs back onto the smoker rack and cook them on the indirect heat for another two hours at 275 degrees.
- After these additional two hours, unwrap the foil to expose ribs to air again, leaving them bone side down on top of their foil. Brush on a finishing glaze of Sugar Taylor Sauce. It’s okay if the smoker temperature starts to drop now because you are just firming up the ribs to give them the perfect finished texture.
- Cook the ribs for another 45 minutes to one hour. When your ribs are golden brown and the meat pulls away from the bone with a gentle tug, the ribs are ready to enjoy!
- To serve wet, mop on more Sugar Taylor Sauce at serving time. To serve dry, do nothing or give them just a light dusting of June Bugg Rub: All Purpose Seasoning at serving time.
Have More Questions about How to Smoke Ribs?
Andy will be answering your questions on his #AskAndyC Facebook & Instagram Livecasts on the Eat Y’all Pages this summer weeknights at 7 pm CDT. Message us on Facebook to submit your questions ahead of time. Follow the pages at Eat Y’all on Facebook and Eat Y’all on Instagram.