Fall-off-the-bone pork ribs with a smoky dry rub, slow-smoked low and slow, then glazed with sticky, tangy BBQ sauce.
American BBQ ribs are the pinnacle of low-and-slow cooking. The 3-2-1 method (3 hours smoke, 2 hours wrapped, 1 hour glazed) produces consistently tender, bark-crusted ribs. A dry rub of spices forms the foundation, and the finishing glaze caramelises into sticky, lacquered perfection.
Serves 4
Peel the silverskin membrane from the bone side of the ribs. Mix all dry rub ingredients. Coat ribs generously on all sides. Rest 1 hour or overnight.
Set smoker to 120°C (250°F) with hickory or apple wood chunks. For oven: preheat to 130°C (265°F) and place a pan of water on the bottom rack.
Cook ribs bone-side down. Spritz with apple juice every 45 minutes to keep moisture and build bark.
Don't open the smoker more than necessary — every peek loses 15 minutes of heat.
Lay each rack on heavy foil. Add 2 tbsp butter, honey, and a splash of apple juice per rack. Wrap tightly. Return to smoker/oven at 120°C for 2 hours.
Unwrap ribs. Brush generously with BBQ sauce. Return to smoker/oven uncovered for 1 hour, basting every 20 minutes until sauce is caramelised and sticky.
Rest ribs 15 minutes. Cut between bones. Serve with extra sauce, coleslaw and cornbread.
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Removing the membrane is essential — it turns into plastic when cooked and blocks smoke penetration.
The bend test: pick up the rack with tongs — perfect ribs bend and the surface cracks. If they flop, they're done.
Apple juice spritz adds moisture and a subtle sweetness that enhances the bark.
Korean BBQ ribs: use gochujang-based glaze with sesame, ginger and garlic.
Dry ribs Memphis-style: skip the sauce, finish with extra dry rub.
Keeps 4 days refrigerated. Reheat wrapped in foil at 150°C with a splash of apple juice.
BBQ ribs have roots in the American South, where African American pitmasters developed slow-smoking techniques for tough cuts of meat over centuries. The tradition evolved into a competitive sport at events like the Memphis in May World Championship BBQ Cooking Contest.
Absolutely. Use the oven at 130°C following the same 3-2-1 timing. Add 1 tsp liquid smoke to your BBQ sauce for smokiness. The result is excellent.
Use the bend test: pick up the rack with tongs from one end — the ribs should bend and the surface should crack slightly. If they stay stiff, they need more time.
You can shorten phase 2 (the wrapped stage) to 1 hour for a slightly firmer bite, but skipping the low-and-slow smoke phase entirely will leave the ribs tough — that phase is what breaks down the connective tissue.
Per serving (450g / 15.9 oz) · 4 servings total
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