Pepper-Crusted Half Rack with Cherry Wood Smoke and Tangy BBQ Glaze

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A half rack of pork ribs coated in a coarse black pepper crust, slowly smoked over cherry wood and finished with a tangy homemade barbecue glaze. This American-inspired barbecue recipe, ready in about 255 minutes, pairs pork half rack ribs, coarse ground black pepper, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 3, 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.

Ingredients

• 1.5 lbs pork half rack ribs
• 2 tbsp coarse ground black pepper
• 1 tbsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups cherry wood chips
• 1/3 cup apple cider vinegar
• 3 tbsp brown sugar
• 1/2 cup ketchup
• 2 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tsp smoked paprika

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Instructions

1. Step 1: Preheat your smoker to 225°F and soak 2 cups of cherry wood chips in water for 30 minutes. Meanwhile, combine 2 tbsp coarse ground black pepper, 1 tbsp kosher salt, 1 tsp garlic powder, and 1 tsp onion powder, then rub this mixture evenly over 1.5 lbs pork half rack ribs.
2. Step 2: Place ribs bone side down on the smoker grates, and smoke for 3 hours, adding soaked cherry wood chips regularly to maintain smoke.
3. Step 3: For the glaze, whisk together 1/3 cup apple cider vinegar, 3 tbsp brown sugar, 1/2 cup ketchup, 2 tbsp Dijon mustard, 1 tbsp hot sauce, and 1 tsp smoked paprika in a small saucepan. Heat over medium heat, stirring until sugar dissolves and glaze thickens slightly, about 8 minutes.
4. Step 4: After 3 hours, brush the ribs generously with the tangy glaze and smoke for an additional 30 minutes to set the glaze and caramelize the edges.
5. Step 5: Remove ribs from the smoker, let rest uncovered for 10 minutes to firm up the crust, then slice and serve with remaining glaze.