BBQ Dry Rub Ribs

Côtes de porc BBQ avec dry rub maison, cuisson lente au fumoir pour une viande tendre et savoureuse. Recette facile d’épices sèches pour ribs croustillants à l’extérieur et juteux à l’intérieur. Parfait pour barbecue, grillades et repas conviviaux en plein air.

Tender, smoky pork ribs seasoned with a flavorful dry rub and finished with a tangy mop sauce, cooked low and slow on the BBQ for perfect bark and juiciness.

Ingredients

For the ribs:

• 2 racks of pork ribs

For the dry rub:

• 2 tbsp soft brown sugar
• 1 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp mild chili powder
• 1 tsp dried oregano

For the mop sauce:

• 1 tbsp of the dry rub
• 120 ml (½ cup) chicken stock
• 60 ml (¼ cup) apple cider vinegar

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Instructions

1. Preheat your BBQ or smoker to 120°C (250°F), setting it up for indirect cooking (see note 1). Applewood chips work well for smoking pork ribs, adding a subtle fruity flavor.
2. Remove the ribs from the fridge about one hour before cooking to come to room temperature.
3. Remove the membrane from the back of the ribs (see note 2).
4. In a bowl, mix all dry rub ingredients until well combined.
5. Pat the ribs dry with paper towels. Lightly sprinkle 1 tablespoon of the rub onto each rack (2 tablespoons total). This light seasoning allows the smoke flavor to penetrate and form a flavorful bark.
6. Place a pan or foil tray with water or diluted chicken stock under where the ribs will cook to maintain moisture (see note 3).
7. Put the ribs on the BBQ away from direct heat, close the lid, and smoke for 2 hours.
8. While the ribs cook, prepare the mop sauce by mixing the mop ingredients together.
9. After 2 hours, remove the ribs and mop them once with the sauce. Wrap each rack tightly in foil and return to the BBQ for 1–2 more hours, checking after 1 hour for tenderness (see note 4).
10. Once cooked, remove ribs from the BBQ and let them rest for 20 minutes.
11. Before serving, mop the ribs again, sprinkle with remaining dry rub, slice, and serve.

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Tips

• Remove the membrane for more tender ribs and better flavor absorption.
• Maintain a consistent low temperature for even cooking and smoke penetration.
• Use a meat thermometer to check for doneness; ribs are ready around 90°C (195°F) internal temperature.
• Let the ribs rest before cutting to retain juices.

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Variations and Substitutions

• Substitute applewood with hickory, cherry, or mesquite chips for different smoky flavors.
• For spicier ribs, increase chili powder or add cayenne pepper to the rub.
• Use beef ribs or chicken instead of pork ribs with adjusted cooking times.
• Swap chicken stock with vegetable stock or beer in the mop sauce for flavor variety.

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FAQs

Can I prepare the ribs in advance?
Yes, dry rub the ribs and refrigerate overnight for deeper flavor.

What if I don’t have a smoker?
You can cook the ribs in an oven at 120°C (250°F) using a foil tray with water and smoke flavoring liquids.

How do I know when ribs are done?
The meat should be tender and pull back from the bones slightly. You can also test by bending the rack—it should crack easily.

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Serving Suggestions

• Serve with classic BBQ sides like coleslaw, baked beans, or corn on the cob.
• Pair with grilled vegetables or a fresh green salad for balance.
• Offer a variety of BBQ sauces for dipping.

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Why You’ll Love This Recipe

• Perfect balance of smoky, sweet, and savory flavors
• Simple dry rub with common spices creates rich flavor and crispy bark
• Low and slow cooking ensures tender, juicy ribs every time
• Versatile for BBQs, parties, or casual meals
• Easy to customize spice levels and wood smoke types