Rain or Shine it’s time for ribs. Not just any ribs. My husband’s Smoked Ribs. You’re in luck because I am sharing his special recipe with you. Cooked right, they will more than likely be the best smoked ribs you have ever eaten.
Not too long ago, someone gave my husband a rub that they thought was really good. We tried it and were taken back by how salty it was. It was so salty that we were not able to eat all of the ribs that we used it on.
The advantage of making your own rub for Smoked Ribs is that you control the quantity of the individual ingredients that go into the mix. If you or someone you love has hypertension, you can always cut back on the salt. My husband’s rub has only one tablespoon of salt = 7200 mg of sodium.
According to the Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels chart, for most people the maximum amount of sodium we should consume each day is 2300 mg. (Cooking Light has a good article about sodium if you would like to learn more.)
Now with the above information, you may think that there is too much sodium in the rub, but keep in mind that this rub will cover at least two slabs of ribs. Though they are fantastic, you really should not eat that much.
A quick look at other rubs, our recipe has at least half the sodium. Bobby Flay’s recipe calls for 2 tablespoons. A copycat recipe of Famous Dave’s Rib Rub calls for 1/4 cup of salt – that is 4 tablespoons. Are you surprised at how much sodium they have?
How To Smoke Ribs
To make these Smoked Ribs, be sure to let them soak in a citrus-y soda beforehand. We used Mountain Dew, but I imagine that any will work. Follow the recipe below for the rub and smoking directions.
- 4 slabs pork ribs
- Mountain Dew
- 3/4 cups brown sugar
- 2 Tbsp. Paprika
- 1 Tbsp. black pepper
- 1 1/2 tsp. salt
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp.+ 1 1/2 tsp cayenne pepper
- 1 bottle of Sweet Baby Ray’s Original BBQ Sauce
- Wood chips
- Night Before: Remove membrane from underside of ribs. Soak ribs in Mountain Dew overnight in refrigerator. Soak wood chips in water.
- Day of Cooking: Combine spices and rub over ribs and let sit in refrigerator for a few hours.
- Heat coals in smoker. Once at ideal range, place ribs in smoker on top rack. (We placed chicken drumettes on bottom rack to get the most use out of the charcoal.)
- Smoke for approximately 4 hours. About three hours into smoking, generously apply Sweet Baby Ray’s sauce. Check to ensure that internal temperature of ribs is 165°.
Nutrition Information:Yield: 8 Serving Size: 1/2 slab
Amount Per Serving: Calories: 826