Smoked Paprika-Rubbed BBQ Pork Ribs

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Tender pork ribs coated in a smoky paprika rub and slow-smoked to juicy perfection, finished with a tangy homemade barbecue sauce. This American-inspired barbecue recipe, ready in about 280 minutes, pairs pork ribs, smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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

• 3 lbs pork ribs
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tbsp salt
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tsp mustard

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Instructions

1. Step 1: Preheat your smoker to 225°F. In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tbsp salt, and 1 tsp black pepper to create a dry rub.
2. Step 2: Remove the membrane from 3 lbs pork ribs and evenly rub the spice mixture all over the ribs, pressing it into the meat. Let rest at room temperature for 30 minutes.
3. Step 3: Place the ribs bone-side down on the smoker rack and smoke for 3 hours, maintaining a steady 225°F.
4. Step 4: While ribs are smoking, whisk together 1/2 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp honey, 1 tbsp Worcestershire sauce, and 1 tsp mustard in a saucepan. Simmer over medium heat for 10 minutes until thickened and flavorful.
5. Step 5: After 3 hours, brush the ribs generously with the barbecue sauce and smoke for an additional 1 hour to let the sauce set and become sticky.
6. Step 6: Remove ribs from the smoker and let rest for 10 minutes before slicing between the bones and serving with extra barbecue sauce on the side.