As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
You might think smoking ribs for 12 hours is too time-consuming, but the results are worth every minute. Imagine sinking your teeth into tender, juicy meat that practically falls off the bone. Each recipe brings something unique to the table, from tangy Memphis-style to sweet Asian-inspired flavors. If you're ready to elevate your barbecue game and impress your guests, these five rib recipes will show you how.
Key Takeaways
- Use a low and slow smoking technique at 225°F (107°C) for up to 12 hours to achieve tender, fall-off-the-bone ribs.
- Experiment with various wood chips like hickory or applewood for enhanced flavor during the long smoking process.
- Consider using a dry rub with sugar and spices to create a flavorful crust while maintaining moisture throughout the cooking.
- Wrap ribs in foil after several hours to retain moisture and further tenderize the meat during the final cooking stages.
- Allow ribs to rest after smoking to let juices redistribute for maximum tenderness before slicing and serving.
Classic Kansas City-Style Ribs
To achieve the perfect Kansas City-style ribs, the key is low and slow cooking. This method allows the meat to become tender while absorbing the smoky flavors.
Whether you choose to use a charcoal grill, a gas grill, or a smoker, the results will be delicious. Follow this recipe, and you'll have a plate of juicy, flavorful ribs that everyone will love.
Ingredients:
- 2 racks of baby back ribs
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional for heat)
- 1 cup Kansas City-style barbecue sauce
Cooking Instructions:
- Preheat your smoker or grill to 225°F (107°C). If using a charcoal grill, set it up for indirect cooking.
- Remove the membrane from the back of the ribs for better tenderness and flavor absorption. Pat the ribs dry with paper towels.
- In a bowl, mix together the brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Generously rub this mixture over both sides of the ribs.
- Place the ribs in the smoker or on the grill bone side down. Smoke for approximately 4 to 5 hours, maintaining the temperature and adding wood chips for smoke as needed.
- During the last 30 minutes of cooking, brush the ribs with the Kansas City-style barbecue sauce, allowing it to caramelize slightly before serving.
Extra Tips:
For the best flavor, let the dry rub sit on the ribs for at least an hour before cooking, or even overnight in the refrigerator. This allows the spices to penetrate the meat.
Additionally, consider wrapping the ribs in foil during the last hour of cooking to help retain moisture and enhance tenderness.
Enjoy your Kansas City-style ribs with classic sides like coleslaw and cornbread for a true barbecue feast!
Tangy Memphis-Style Baby Back Ribs
To achieve the best results, it's crucial to first prepare your ribs by removing the membrane from the back and seasoning them well.
The magic happens during the smoking process, where the ribs absorb rich flavors and become incredibly tender. Pair these ribs with classic sides like coleslaw or baked beans for a complete barbecue feast that everyone will enjoy.
Ingredients:
- 2 racks baby back ribs
- 1 tablespoon olive oil
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup apple cider vinegar
- 1 cup barbecue sauce (preferably tangy)
Cooking Instructions:
- Preheat your smoker to 225°F (107°C). While the smoker is heating up, prepare the ribs by removing the silver skin from the back. Pat the ribs dry with paper towels. Rub the olive oil on both sides of the ribs.
- In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Generously rub this spice mixture all over the ribs, ensuring they're well coated. Place the ribs in the smoker bone side down and smoke for 3 hours.
- After 3 hours, carefully wrap the ribs in aluminum foil, adding a splash of apple cider vinegar inside the foil for moisture. Return the wrapped ribs to the smoker for another 2 hours.
- Finally, unwrap the ribs and brush them generously with your favorite barbecue sauce. Smoke for an additional hour, allowing the sauce to caramelize and develop a sticky glaze.
Extra Tips:
For the best flavor, consider marinating the ribs overnight with the spice rub to really let those flavors penetrate the meat.
Also, if you don't have a smoker, you can achieve similar results using a grill with indirect heat. Just make sure to keep the temperature low and add wood chips for that desired smoky flavor. Enjoy!
Spicy Texas-Style Beef Ribs
To achieve the best results, it's crucial to allow the ribs to marinate for a few hours or overnight. This will guarantee that the spices penetrate the meat, creating an explosion of flavor.
The smoking process should be done low and slow to allow the beef to become tender while developing a beautiful bark on the outside. Get ready to fire up your smoker and indulge in these spicy, succulent ribs!
Ingredients:
- 4 pounds beef ribs
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon mustard powder
- Wood chips (hickory or mesquite)
Cooking Instructions:
Start by preparing the beef ribs. Trim any excess fat and pat them dry with paper towels.
In a small bowl, combine the olive oil with all the spices: smoked paprika, brown sugar, chili powder, garlic powder, onion powder, cayenne pepper, black pepper, salt, cumin, and mustard powder. Rub this mixture generously all over the ribs, making sure they're well coated.
Wrap the ribs in plastic wrap and let them marinate in the refrigerator for at least 4 hours, or ideally overnight.
When ready to cook, preheat your smoker to 225°F (107°C) and add your preferred wood chips for flavor.
Place the ribs bone-side down on the smoker grate and smoke them for about 5 to 6 hours or until they reach an internal temperature of 203°F (95°C). During the last hour of smoking, you can spritz the ribs with a mixture of apple cider vinegar and water to add moisture.
Once done, remove the ribs from the smoker and let them rest for about 15-20 minutes before slicing and serving.
Extra Tips:
For an extra kick, consider adding a hot sauce or your favorite barbecue sauce during the last 30 minutes of smoking. This allows the sauce to caramelize on the ribs, adding a sticky, flavorful glaze.
Always let the meat rest before slicing to make sure that the juices redistribute, resulting in more succulent ribs. Happy smoking!
Sweet and Sticky Asian-Inspired Ribs
These ribs aren't only easy to prepare, but they also require minimal hands-on time. With just a few key ingredients, you can create a delectable meal that showcases the best of Asian flavors. The combination of soy sauce, honey, and ginger creates a deliciously sweet and savory sauce that caramelizes beautifully on the ribs, giving them an irresistible sticky finish.
Ingredients:
- 2 racks of baby back ribs
- 1 cup soy sauce
- 1 cup honey
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (optional)
- Sesame seeds for garnish
- Chopped green onions for garnish
Cooking Instructions:
Preheat your smoker to 225°F (107°C). While the smoker is heating up, prepare the ribs by removing the silver skin from the back and trimming any excess fat.
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes (if using) to create the marinade. Place the ribs in a large resealable bag or a shallow dish and pour the marinade over them, making certain they're well coated. Let them marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
Once the ribs are marinated, remove them from the marinade and let any excess drip off. Place the ribs in the smoker, bone side down, and smoke for about 4-5 hours, or until the meat is tender and has developed a nice bark.
During the last 30 minutes of cooking, brush the ribs with the remaining marinade to create a sticky glaze. Once done, remove the ribs from the smoker, let them rest for a few minutes, then slice and serve garnished with sesame seeds and chopped green onions.
Extra Tips:
For an even deeper flavor, consider adding some wood chips like cherry or apple to the smoker for extra smokiness.
If you prefer your ribs spicier, feel free to adjust the amount of red pepper flakes. Also, if you want to speed up the cooking process, you can boil the ribs for about 30 minutes before smoking them to confirm they're tender.
Enjoy these delicious ribs with steamed rice or a fresh Asian salad to complete your meal!
Herb-Infused Applewood Smoked Ribs
When it comes to smoked ribs, nothing quite compares to the aromatic flavor of applewood and the freshness of herbs. This recipe for Herb-Infused Applewood Smoked Ribs combines the natural sweetness of applewood with a savory herb rub, resulting in tender, juicy ribs that are bursting with flavor. Perfect for a summer barbecue or a cozy family dinner, these ribs will surely impress anyone who takes a bite.
To achieve the perfect smoke and infusion of flavors, it's crucial to prepare the ribs properly and give them plenty of time to absorb the smoky goodness. The process involves seasoning the ribs with a homemade herb rub, letting them marinate, and then smoking them low and slow. The result is a dish that not only tastes great but also fills your kitchen with a mouthwatering aroma that will have everyone asking for seconds.
Ingredients:
- 2 racks of baby back ribs
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- Applewood chips for smoking
Cooking Instructions:
- Begin by preparing the ribs. Remove the membrane from the back of the ribs for better flavor absorption. Rinse the ribs under cold water and pat dry with paper towels. Rub the olive oil all over the ribs to help the seasoning stick.
- In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, thyme, rosemary, salt, black pepper, and cayenne pepper (if using). Generously apply the herb rub to both sides of the ribs, ensuring an even coating. Wrap the seasoned ribs in plastic wrap and refrigerate for at least 2 hours, preferably overnight to enhance flavor.
- When ready to smoke, preheat your smoker to 225°F (107°C). Soak the applewood chips in water for about 30 minutes before placing them on the smoker. Once the smoker is ready, place the ribs bone side down on the grill grates and smoke for about 4-5 hours, or until the internal temperature reaches 190°F (88°C) for tender meat.
Extra Tips:
For added flavor, consider spritzing the ribs with apple juice or a mixture of apple cider vinegar and water every hour during the smoking process. This helps keep the ribs moist and adds a hint of sweetness.
Additionally, if you prefer a saucier rib, brush your favorite barbecue sauce on the ribs during the last 30 minutes of smoking for a sticky glaze. Be sure to let the ribs rest for about 10-15 minutes before slicing to allow the juices to redistribute for maximum tenderness. Enjoy your flavorful herb-infused applewood smoked ribs!
Frequently Asked Questions
What Type of Smoker Is Best for 12-Hour Ribs?
When smoking ribs for 12 hours, a pellet smoker or offset smoker's ideal. They maintain consistent temperatures and provide great flavor. You'll enjoy the convenience and results these smokers bring to your rib-cooking experience.
How Do I Know When My Ribs Are Done?
When it comes to knowing when your ribs are done, you'll want to look for a nice bark and check if the meat pulls back from the bones. A toothpick should slide in with ease.
Can I Use a Gas Grill Instead of a Smoker?
Yes, you can use a gas grill instead of a smoker. Just set it up for indirect heat, add wood chips for flavor, and monitor the temperature to guarantee your ribs cook evenly.
What Wood Chips Are Best for Smoking Ribs?
When smoking ribs, you'll want to use wood chips like hickory, apple, or cherry. Hickory gives a strong flavor, while apple and cherry offer a sweeter, milder taste. Experiment to find your favorite combination!
How Should I Store Leftover Smoked Ribs?
Like treasures locked away, store your leftover smoked ribs in an airtight container. Refrigerate them for up to four days, or freeze for later enjoyment. They'll remind you of those smoky, flavorful moments you cherish.
