Slow-Smoked Pork Ribs with Classic Texas Dry Rub

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

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.

Fall-off-the-bone pork ribs rubbed with a bold Texas-style dry seasoning, smoked low and slow for hours to develop rich smoky flavor. This American-inspired barbecue recipe, ready in about 380 minutes, pairs pork baby back ribs, kosher salt, coarse ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 360 min Serves 6 American cuisine 480 cal/serving

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Ingredients

2 racks (about 4 lbs total) pork baby back ribs
2 tbsp kosher salt
2 tbsp coarse ground black pepper
1 tbsp smoked paprika
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
2 cups apple wood chips

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Instructions

Step 1: Preheat your smoker to 225°F using apple wood chips for a sweet, smoky aroma.
Step 2: In a bowl, combine 2 tbsp kosher salt, 2 tbsp coarse ground black pepper, 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper to make the Texas dry rub.
Step 3: Remove the membrane from the back of the 2 pork baby back ribs and pat them dry with paper towels.
Step 4: Rub the dry seasoning generously and evenly all over both racks of ribs.
Step 5: Place the ribs bone side down on the smoker rack and smoke for 5 to 6 hours, maintaining 225°F, until the meat is tender and pulls away from the bone easily.
Step 6: Remove from the smoker and let rest for 15 minutes before slicing between the bones and serving.