Slow-Smoked Pork Ribs with Sweet and Spicy Dry Rub

By AislePrompt Editorial · ·

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.

Juicy pork ribs coated in a sweet and spicy dry rub, slow-smoked to tender perfection with a caramelized bark. This American-inspired barbecue recipe, ready in about 320 minutes, pairs pork ribs, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove the membrane from the back of the 3-pound pork ribs for better smoke penetration.
  2. Step 2: In a bowl, mix 1/4 cup brown sugar, 2 tablespoons paprika, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon salt, 1 tablespoon black pepper, and 1 teaspoon cayenne pepper to create a dry rub.
  3. Step 3: Generously coat both sides of the ribs with the dry rub, pressing it into the meat.
  4. Step 4: Preheat your smoker to 225°F and add 2 cups of soaked hickory wood chips for a balanced smoky aroma.
  5. Step 5: Place the ribs bone-side down on the smoker rack and smoke for 3 hours.
  6. Step 6: After 3 hours, spritz the ribs with 1/4 cup apple cider vinegar every 30 minutes for the next 2 hours to keep them moist and enhance flavor.
  7. Step 7: Continue smoking until the ribs reach an internal temperature of 195°F and the meat pulls back from the bones about 1/4 inch.
  8. Step 8: Remove ribs from the smoker and let rest for 15 minutes before slicing between the bones and serving.

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