Spiced Smoked Pork Ribs with Smokey Mo’s Dry Rub

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Juicy pork ribs coated in a flavorful, spice-forward dry rub inspired by Smokey Mo’s BBQ, slow-smoked until tender with a smoky crust. This American-inspired barbecue recipe, ready in about 315 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 400 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.

Ingredients

• 3 lbs pork ribs
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1.5 cups hickory wood chips

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Instructions

1. Step 1: Mix 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp kosher salt, and 1 tsp black pepper in a bowl to create the dry rub. Rub evenly over 3 lbs pork ribs, covering all sides.
2. Step 2: Preheat smoker to 225°F and add 1.5 cups hickory wood chips for smoke. Place ribs bone side down on the smoker rack and smoke for 3 hours.
3. Step 3: Combine 1/2 cup apple cider vinegar and 1/2 cup water in a spray bottle. Every 45 minutes, lightly spritz ribs to keep them moist and enhance tenderness.
4. Step 4: Smoke ribs an additional 2 hours until meat pulls back from the bones and a tender crust forms. Remove ribs and rest for 15 minutes before slicing between bones to serve.