Charred Smoked Ribs with Spiced Dry Rub

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pork ribs dry rubbed with a blend of spices and smoked slowly, finished with a charred crust for rich smoky flavor. This American-inspired barbecue recipe, ready in about 320 minutes, pairs pork ribs, brown sugar, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 300 min Serves 6 American cuisine 350 cal/serving

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Ingredients

3 pounds pork ribs
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 cup apple juice
2 cups, soaked for 30 minutes hickory wood chips

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Amazon Basics Color-Coded Dishwasher Safe Kitchen Knife Set, 12-Piece with Ergonomic Handles, Non-stick Sharp Blades, 6 Knives with 6 Blade Guards, Multicolor, 13.88 x 4.13 x 1.38 inch
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Instructions

Step 1: Remove membrane from 3 pounds pork ribs; in a bowl, combine 2 tablespoons brown sugar, 1 tablespoon kosher salt, 1 tablespoon black pepper, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon cayenne pepper to create a dry rub; massage evenly over both sides of ribs.
Step 2: Preheat smoker to 225°F with soaked hickory wood chips; place ribs bone side down on rack and smoke for 4 hours.
Step 3: After 4 hours, spritz ribs every 30 minutes with 1/2 cup apple juice to maintain moisture and develop glaze.
Step 4: Increase smoker temperature to 275°F for the last 1 hour to develop a charred crust and tenderize ribs further.
Step 5: Remove ribs from smoker, let rest for 15 minutes, then slice between bones and serve warm.