Fall-Off-the-Bone Smoked Ribs Recipe

Low & Slow Ribs That Melt in Your Mouth

There’s nothing quite like a rack of ribs that’s been smoked low and slow until the meat pulls clean from the bone. These fall-off-the-bone smoked ribs are tender, juicy, and packed with smoky flavor—perfect for weekend cookouts, game days, or anytime you want to impress family and friends.

Whether you’re a seasoned pitmaster or firing up the smoker for the first time, this recipe walks you through every step to rib perfection.

Why This Rib Recipe Works

✔ Low-and-slow smoking locks in moisture
✔ Simple seasoning lets the meat shine
✔ The wrap stage guarantees tenderness
✔ Finished with sauce for sticky, caramelized flavor

This method works beautifully with pork baby back ribs or spare ribs.

Ingredients

For the Ribs

• 2 racks pork ribs (baby back or spare ribs)

• Yellow mustard or olive oil (binder)

• 3–4 tbsp dry BBQ rub (recommend Pops Rib Rub)

• Apple juice or apple cider vinegar (for spritzing)

For the Wrap

• Heavy-duty aluminum foil

• 2–3 tbsp butter

• 2 tbsp brown sugar

• Honey (optional)

For Finishing

• Your favorite BBQ sauce (Apple, Sweet Heat, or Peach sauces work great)

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Step-by-Step: Fall-Off-the-Bone Smoked Ribs

1. Prep the Ribs

Remove the membrane from the back of the ribs for maximum tenderness. Lightly coat with mustard or olive oil, then season generously on all sides with your BBQ rub.

Tip: Let ribs rest for 30–60 minutes so the seasoning can absorb.

2. Fire Up the Smoker

Preheat your smoker to 225°F.
Use fruit wood like apple or cherry, or hickory for a deeper smoke flavor.

Place ribs bone-side down and smoke uncovered for 2.5–3 hours.

Spritz lightly with apple juice every 30–45 minutes to keep ribs moist.

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3. Wrap for Tenderness (The Magic Step)

Remove ribs from the smoker and place them meat-side down on foil. Add:

• Butter

• Brown sugar

• A drizzle of honey (optional)

Wrap tightly and return to the smoker for 1.5–2 hours at 225°F.

This step steams the ribs and creates that fall-off-the-bone texture.

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4. Sauce & Set

Unwrap ribs carefully and place back on the smoker, bone-side down. Brush generously with BBQ sauce.

Increase heat slightly to 250°F and cook for 30–45 minutes, until the sauce tightens and becomes sticky (not wet).

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5. Rest & Serve

Remove ribs and let rest for 10–15 minutes before slicing. This keeps the juices locked in.