These low and slow smoked ribs are a testament to the art of slow cooking. You will love the joy it brings to your taste buds. Even though the weather may be getting cold in your area (like here in Utah), you can still smoke with a handy dandy insulated blanket for your pellet smoker.
With these low and slow smoked ribs, you can pick the rub seasoning that you like. We tend to like to use the ones from Meat Church. On this one we use their Gospel All-Purpose rub. It’s one of our go to seasonings now. Rub the seasoning on to the ribs and let it sit on there for 30 minutes. Now these ribs cook directly on the smoker with no wrap as opposed to the recipe I have shared for Easy 3 2 1 Ribs.
You also want to place some butter and apple cider together in a container on the smoker along with the ribs. I just use a bowl to form a bowl out of my heavy duty foil. This will melt and smoke for a little bit on the smoker along side of the ribs until it’s time to baste the ribs with it.
Once the ribs have cooked for 1 hour and 30 minutes, it’s time to baste the ribs with the cider/butter mixture. You will generously bast the ribs ever 45 minutes now, until the ribs reach around 180 degrees. This will take about 3 1/2 to 4 1/2 hours. This helps the smoke particles cling to the meat and form that beautiful red smoke ring.
Once the ribs are ready, you will brush them with the bbq sauce and cook for another 30 minutes. This will get that sauce to carmelize on those ribs. Then allow the ribs to rest for 15 minutes before serving. The result is tender, succulent ribs that practically fall off the bone, with a smoky flavor that’s truly extraordinary.
Here is what you need to make the
Low and Slow Smoked Ribs
- RACK OF PORK RIBS
- SEASONING RUB (I LIKE MEAT CHURCH’S GOSPEL ALL-PURPOSE RUB)
- APPLE CIDE
- BBQ SAUCE (I LIKE SWEET BABY RAY’S)
Low and Slow Smoked Ribs
Real Mom Kitchen
- 1 rack pork ribs
- 2 Tbsp rub seasoning I use Meat Church's Gospel All Purpose Rub
- 1 cup apple cider
- 2 Tbsp butter
- 1 cup BBQ sauce I use Sweet Baby Ray's
- Preheat the pellet smoker to 225 degrees. I like apple, hickory or oak pellets here.
- Pat the ribs dry with a paper towel. Trim down any excess fat and remove the thin membrane on the back of the ribs using a paper towel for grip.
- Season all sides of the pork ribs with the rub. Allow to sit for 30 minutes.
- Create a bowl shape of heavy duty foil using another bowl to achieve the shape.Add the butter and cider to it. Place on your grill alongside the ribs.
- Place the seasoned ribs directly on the grill grates. Close the lid, and cook for an hour and 30 minutes without opening the lid.
- Baste the ribs liberally with the apple cider mixture. Close the lid and continue to cook for 3 ½ to 4 ½ hours, basting the ribs every 45 minutes with the cider mixture.
- As your ribs near their final target temperature (around 185-190 degrees), brush the ribs with BBQ sauce and return to the grill for an additional 30 minutes to set your sauce (this step is optional but highly recommended). Remove the ribs from the grill. Allow them to rest for 15 minutes before slicing and serving.
This recipe is adapted from Hey Grill, Hey.