Spicy Dry Rub Ribs with Smokecraft-Inspired Barbecue Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Pork ribs coated in a bold, spicy dry rub and finished with a rich, smoky barbecue sauce inspired by Smokecraft’s signature flavors. This american-inspired bbq & smoked ready in about 340 minutes blends brown sugar, paprika, chili powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 racks (about 3 lbs each) pork baby back ribs
• 3 tbsp brown sugar
• 2 tbsp paprika
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp salt
• 1 tsp black pepper
• 1 cup apple juice
• 1 cup ketchup
• 1/4 cup molasses
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tsp smoked paprika

Instructions

1. Step 1: In a small bowl, combine 3 tbsp brown sugar, 2 tbsp paprika, 1 tbsp chili powder, 1 tsp cumin, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, and 1 tsp black pepper. Remove the silver skin membrane from 2 racks of pork baby back ribs and rub the dry spice mix evenly over both sides of the ribs. Let them rest for 1 hour at room temperature.
2. Step 2: Preheat your smoker or grill to 250°F for indirect cooking. Place ribs bone side down and cook for 3 hours, maintaining steady temperature and adding wood chips as needed.
3. Step 3: Meanwhile, in a saucepan, whisk together 1 cup ketchup, 1/4 cup molasses, 1/4 cup apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika, and 1 cup apple juice. Simmer over medium-low heat for 20 minutes until thickened and glossy.
4. Step 4: After 3 hours, brush ribs generously with half of the barbecue sauce, then wrap them tightly in foil and continue cooking for another 1 to 1.5 hours until ribs are tender and meat pulls away from the bone.
5. Step 5: Unwrap ribs and brush with remaining sauce. Place ribs back on the grill for 10-15 minutes over indirect heat to set the glaze and develop slight char. Let rest for 10 minutes before slicing between the bones and serving.