Smoked Pork Ribs on Charcoal Grill or Smoker
Fall-apart tender pork ribs dry-brined with kosher salt, coated in a spiced rub, then smoked low and slow at 250°F. Wrapped mid-cook in foil with apple juice and BBQ sauce, finished unwrapped with a caramelized glaze. The bend test determines doneness. Requires 6-24 hours advance prep plus 4-5 hours active smoking.
Ingredients
- 3 ½ lb pork ribs rack, trimmed, membrane removedbeef short ribs1:1meat
larger, longer cook
- 2 tsp kosher salt
- 3 oz apple juice
- 4 oz BBQ sauce, favorite, for wrapping
- ½ C light brown sugar
- ¼ C sweet paprika
- 1 tablespoon black pepper, ground
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon ground mustard
- ½ teaspoon cumin, ground
- ½ teaspoon cayenne
- BBQ sauce, for basting and saucing, additional
Instructions
- 1
Rinse and trim ribs. Strip and discard the membrane from the bone side.
- 2
Apply salt evenly to both sides. Place ribs on a rack set into a baking sheet and refrigerate uncovered for 6 to 24 hours to dry brine.
- 3
Mix all dry rub ingredients. Sprinkle generously onto one side of the ribs, then work the rub into the meat with the back of a spoon. Repeat on the other side.
- 4
Refrigerate ribs while preparing your smoker or grill.
- 5
Preheat smoker or grill to 250°F.
- 6
When smoke is coming out clean, place ribs bone-side down in the smoker or grill. Smoke unwrapped for 3 hours for St. Louis spares or 2.5 hours for baby back ribs. At the halfway point, spritz the top with warm apple juice. On a charcoal grill, also rotate the grate and meat.
- 7
Five minutes before the smoke time ends, mix 1/4 cup apple juice with 1/4 cup BBQ sauce and microwave on high for 30 seconds.
- 8
Lay heavy-duty foil on a baking sheet. Make a shallow well in the center and add the wrap juice.
- 9
Remove ribs from the smoker and place meat-side-down into the wrap juice. Cover with another sheet of foil and fold edges tightly on all sides, ensuring the foil does not touch the bones.
- 10
Place foil packets on the grill meat-side-down. Cook for 1 hour 15 minutes for St. Louis spares or 1 hour for baby back ribs.
- 11
Remove ribs from wrap and return bone-side-down to the smoker or grill. Smoke for an additional 15 minutes.
- 12
Perform the bend test: lift about one-third of the rack with tongs. If the remaining two-thirds fold nearly to a 90-degree angle and meat begins to crack at the bend, proceed to saucing.
- 13
Turn ribs bone-side up and apply BBQ sauce with a basting brush. Turn over and repeat on the meat side. Close the lid and smoke for 15 minutes, then perform the bend test again. Ribs are done when they bend to a full 90-degree angle. Apply additional sauce to the meat side if desired and continue cooking until done.
- 14
Remove ribs to a baking sheet and loosely tent with foil. Rest for a minimum of 10 minutes up to 1 hour.
Tips
Dry brine for the full 24 hours if time permits; it maximizes salt penetration and creates a better smoke ring.
Monitor temperature with a reliable thermometer; holding 250°F is critical for even cooking.
Use clean smoke during the initial phase; thick white smoke can impart bitter flavors.
The wrap method preserves juices and tenderizes; do not skip this step.
The bend test is more reliable than time; rib thickness and grill temperature affect total cooking time.
Good to Know
Cover and refrigerate up to 4 days. Freeze up to 3 months wrapped tightly in foil.
Complete dry brine step up to 24 hours ahead. Apply rub the morning of cooking. Ribs can rest up to 1 hour after final smoke.
Serve hot from the smoker or grill. Accompany with coleslaw, cornbread, and additional BBQ sauce on the side.
Common Mistakes
Do not skip removing the membrane to avoid chewy texture and poor smoke penetration.
Do not let foil touch the bones during wrapping to avoid punctures and juice loss.
Do not cook above 250°F to avoid overcooked exterior and underdone interior.
Do not skip the bend test to avoid either undercooked ribs or dry, overcooked meat.
Do not apply sauce too early to avoid burning and excessive charring.
Substitutions
larger, longer cook