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Perfectly Smoky BBQ Ribs Recipe with Easy Homemade Dry Rub

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This recipe features tender, fall-off-the-bone smoky BBQ ribs with a homemade dry rub that balances smoky, sweet, and spicy flavors. Perfect for summer cookouts and casual gatherings.

Ingredients

Scale
  • 2 to 3 pounds pork ribs (baby back ribs or St. Louis style ribs)
  • 2 tablespoons paprika (smoked paprika optional)
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon black pepper (freshly ground preferred)
  • 1 tablespoon chili powder
  • 1 teaspoon mustard powder
  • 1 tablespoon kosher salt
  • 1 tablespoon olive oil or vegetable oil
  • Optional: splash of apple cider vinegar or Worcestershire sauce for basting

Instructions

  1. Trim the ribs by removing the silver skin membrane from the bone side using a sharp knife and paper towel. (10 minutes)
  2. Make the dry rub by combining paprika, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper, chili powder, mustard powder, and kosher salt in a mixing bowl. Stir well. (5 minutes)
  3. Lightly brush the ribs with olive oil to help the rub stick. Generously apply the dry rub all over the ribs, pressing it in to form a crust. (5 minutes)
  4. Preheat your grill for indirect heat at 225°F to 250°F. If using charcoal, bank coals to one side and add soaked wood chips for smoke. (10-15 minutes)
  5. Place ribs bone side down on the cool side of the grill. Close lid and smoke for about 3 hours, maintaining temperature between 225°F and 250°F. Avoid opening lid frequently. (3 hours)
  6. Wrap ribs tightly in aluminum foil, optionally adding a splash of apple cider vinegar or butter inside the foil packet. Return to grill for 1.5 to 2 hours to tenderize. (1.5-2 hours)
  7. Unwrap ribs and place back on grill over indirect heat. Cook for another 30 minutes to firm up the bark. Optionally brush with BBQ sauce for glaze. (30 minutes)
  8. Check for doneness; ribs should be tender and pull away from the bone easily. Use a meat thermometer aiming for 190°F internal temperature. (Ongoing)
  9. Let ribs rest for 10 minutes before serving to allow juices to redistribute. (10 minutes)

Notes

Keep grill temperature steady between 225°F and 250°F for best results. Remove silver skin membrane for better rub penetration and texture. Wrapping ribs in foil helps tenderize meat by steaming. Use a spray bottle with apple juice or water to maintain moisture during cooking. Let ribs rest before serving. Dry rub can be made ahead and stored up to 3 months.

Nutrition

Keywords: BBQ ribs, smoky ribs, dry rub, homemade rub, summer cookout, grilled ribs, easy BBQ recipe

Find it online: https://elvafood.com/perfectly-smoky-bbq-ribs-recipe-with-easy-homemade-dry-rub/