Smoked Sweet and Savory Ribs with BBQ Sauce

Recipe by East Oak

This recipe combines classic American smoking techniques to create tender, flavorful ribs with a perfect balance of smoky, sweet, and savory notes.

Flavor & Texture

Smoked flavor	Maturity	Humidity	Taste	Smell
Strong Flavor	Well Done	Moderate	Moderate gravy, lingering fragrance in the mouth.	Rich smoky flavor with a sour and sweet taste of sauce.

For the Ribs:

For the BBQ Sauce:

Prep time	Cooking time	Total time
1 hour	4 hours	5 hours

1. Prepare the Ribs:

Remove the membrane from the back of the ribs to allow the seasoning to penetrate better.
Mix the spices and evenly coat all sides of the ribs. Let the ribs sit at room temperature for 30 minutes to absorb the flavors.

2. Preheat the Smoker

Preheat the smoker to 225°F (107°C) for about 20 minutes.
Soak walnut wood chips in water for 15-20 minutes, then load them into the smoker's wood chip box.

3. Smoke the Ribs:

Place the pork ribs face up on the smoking rack and smoke for 3 hours at 225°F (107°C).
After 2 hours, check the wood chip box. If needed, add more wood chips to maintain a steady smoke.

4. Prepare the Sauce:

While the ribs are smoking, prepare the sauce. Heat oil in a pan over medium heat and stir-fry the onion until soft and translucent (about 5 minutes).
Add the remaining ingredients along with 2 cups of water, stirring until smooth. Simmer over low heat for 20 minutes until the sauce thickens.

5. Wrap and Continue Smoking

After smoking the ribs for 3 hours, remove them from the smoker. Pour the sauce evenly over the ribs and wrap them completely in aluminum foil.
Return the wrapped ribs to the smoker and continue smoking for 1 hour at the same temperature.

*USDA safe minimum for pork (non-ground) - 145°F（62.8°C）

Serves: 4-6

Amount Per Serving: