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
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.
3. Wrap for Tenderness (The Magic Step)
Remove ribs from the smoker and place them meat-side down on foil. Add:
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.
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).
5. Rest & Serve
Remove ribs and let rest for 10–15 minutes before slicing. This keeps the juices locked in.
Best BBQ Sauce Pairings
These ribs pair beautifully with:
Brush sauce on at the end or serve extra on the side for dipping.
Pro Tips for Perfect Ribs
Don’t rush the cook – low heat equals tender ribs
Use a meat probe – ribs are done when internal temp reaches ~195–203°F
Avoid too much sauce early – it can burn
Foil tightly – steam is your friend
What to Serve With Smoked Ribs
Creamy coleslaw
Smoked mac & cheese
Baked beans
Cornbread
Grilled corn on the cob
Final Thoughts
These fall-off-the-bone smoked ribs are the kind of recipe that keeps people coming back for seconds—and asking for your secret. With simple ingredients, patience, and the right sauce, you’ll turn out ribs that rival any BBQ joint.
Fire up the smoker and make it a rib day.
