Smoked Ribs with Mountain Dew (No-Wrap Method)

Unlike many rib recipes that call for wrapping in foil (such as the 3-2-1 method), these ribs remain unwrapped throughout the entire cooking process. Leaving them uncovered allows a flavorful bark to develop on the outside while the meat slowly becomes tender.

There’s no spritzing involved, either. Once the ribs go into the smoker, you can leave the lid closed and let steady heat and smoke do their thing. No apple juice spray bottle. No wrapping and unwrapping. And no constantly opening the smoker to see what’s happening in there.

These ribs are great for a weekend cookout, family gathering, or any time you’re craving Southern-style barbecue without spending the entire afternoon hovering over the smoker.

What Makes These Smoked Ribs Different

• Mountain Dew soak – The ribs spend the night soaking in Mountain Dew before they’re seasoned and smoked.
• No wrapping – They stay uncovered throughout the smoking process, helping a flavorful bark develop.
• No spritzing – There’s no need to continually open the smoker and spray the ribs.
• Sweet and spicy rub – Brown sugar, paprika, garlic, onion, and cayenne give the pork plenty of flavor.
• Tender, juicy ribs – Low and slow cooking gives the ribs time to become tender while keeping the meat juicy.
• Saucy finish – Barbecue sauce goes on during the last 30 minutes, giving it time to become sticky without burning.

Choosing Ribs for the Smoker

You’ll generally find three common choices when shopping for pork ribs: baby back ribs, spare ribs, and St. Louis-style ribs.

Baby back ribs come from the upper portion of the rib cage near the backbone. They’re smaller and leaner and usually cook a little faster.

Spare ribs come from farther down the rib cage. They’re larger and meatier with more fat, which gives them plenty of flavor.

St. Louis-style ribs are spare ribs that have been trimmed into a more uniform rectangular rack. Their even shape makes them easy to arrange in the smoker and slice for serving.

This recipe simply calls for pork ribs, so use the cut you prefer or what’s available at your grocery store. Keep in mind that the size and thickness of the racks can affect how long they need to smoke.

We usually buy Swift pork loin back ribs because they come with the membrane already removed – one less thing to deal with before they hit the smoker.

Whichever type you choose, look for racks with good meat coverage and avoid packages with large areas where the bones are showing through the meat.

How To Prepare Ribs for the Smoker

These ribs actually start the night before you fire up the smoker.

First, remove the membrane from the underside of each rack. Slice one corner to loosen it, then grab the membrane and pull it away from the bones. Using a paper towel will help you get a grip on that slippery little devil.

Next comes the not-so-secret technique: soak the ribs in Mountain Dew overnight in the refrigerator. (We place them in a HUGE ziplock back, remove as much air as possible, and seal the bag. We place the sealed bag in a large rimmed pan to catch any juices that might leak out.)

The next day, drain and discard the Mountain Dew. Combine the brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper to make the dry rub. Coat the ribs well with the seasoning mixture, then return them to the refrigerator for a few hours before smoking.

When you’re ready to cook, heat the charcoal and bring your smoker to temperature. Place the ribs on the rack, close the lid, and let the smoke and low heat do the work.

Why Soak Ribs in Mountain Dew?

Mountain Dew might seem like an odd ingredient for smoked ribs, but the overnight soak adds sweetness before the ribs are seasoned and smoked. Its citrus flavor also works well with pork and complements the brown sugar and spices in the dry rub.

After soaking overnight, the Mountain Dew is drained and discarded, so the finished ribs don’t taste like you’re drinking a soda with every bite. Instead, it’s another layer underneath all that smoky, sweet, and spicy flavor.

Just be sure to keep the ribs refrigerated while they’re soaking. Raw pork should always be marinated in the refrigerator rather than at room temperature.

Smoked Ribs Recipe

Ingredients

• 4 slabs pork ribs
• Mountain Dew (2 liters should do the trick)
• ¾ cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1½ teaspoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper, plus 1½ teaspoons
• 1 bottle Sweet Baby Ray’s Original Barbecue Sauce
• Wood chips
• Charcoal

Night Before

1. Remove the membrane from the underside of the ribs.
2. Soak the ribs in Mountain Dew overnight in the refrigerator.

Day of Smoking

1. Drain and discard the Mountain Dew.
2. Combine the brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Rub the seasoning mixture over the ribs and refrigerate for a few hours.
3. Heat the charcoal in the smoker. Once the smoker reaches the desired temperature, place the ribs on the top rack.
4. Smoke the ribs for approximately 4 hours. During the last 30 minutes, generously brush the ribs with Sweet Baby Ray’s barbecue sauce.
5. Continue cooking until the ribs are tender and have reached approximately 195°F internally.
6. Remove the ribs from the smoker and allow them to rest for about 10 minutes before slicing.

How Long To Smoke Ribs

Plan on smoking the ribs for approximately 4 hours, keeping the smoker around 225–250°F.

Cooking time is a guideline rather than a deadline. The type and size of your ribs, the smoker you’re using, and even the weather can affect how quickly they cook. Cold or windy conditions can make it harder for a smoker to maintain a steady temperature and may increase the cooking time.

During the last 30 minutes, generously brush the ribs with barbecue sauce.

Don’t rely solely on the clock to decide when they’re done. Look for meat that has pulled back slightly from the ends of the bones and check the tenderness between the bones. A toothpick or probe should slide into the meat with little resistance.

For this recipe, I look for an internal temperature of approximately 195°F, along with tender meat.

What Is the Best Wood for Smoking Ribs?

The type of wood you use can change the flavor of your meat.

Hickory gives pork a traditional, fairly strong barbecue flavor, while oak provides a somewhat milder smoke.

For something a little sweeter, try apple or cherry wood. Fruit woods pair especially well with pork and complement the brown sugar in the dry rub.

You can also combine woods. Hickory with apple or cherry gives you some of that classic smoky barbecue flavor along with a touch of sweetness.

The goal is to complement the pork – not make your ribs taste like they’ve survived a house fire. More smoke isn’t necessarily better.

Sauce or No Sauce?

Although you could certainly serve smoked ribs without sauce, this recipe finishes them with Sweet Baby Ray’s Original Barbecue Sauce.

It’s our family’s favorite, and its sweet and tangy flavor works particularly well with the brown sugar and cayenne in the rib rub.

Generously brush the ribs with sauce during the last 30 minutes of smoking. That gives the sauce time to heat, thicken, and cling to the ribs without exposing its sugars to high heat for the entire cooking time.

If you’re firmly on Team Dry Rib, you can skip the sauce and let the dry rub and smoke take center stage.

Tips for Tender, Juicy Smoked Ribs

• Remove the membrane. Peel away the membrane on the underside of the ribs before soaking them. (Or, be like us and buy ribs that have already had the membrane removed.)
• Start the night before. Give the ribs time to soak overnight in the refrigerator.
• Season generously. Make sure the dry rub covers the ribs well.
• Maintain steady heat. Aim for a smoker temperature of about 225–250°F.
• Keep the lid closed. Every peek lets heat and smoke escape. Trust the process.
• Don’t cook strictly by time. Four hours is an estimate; tenderness ultimately tells you when the ribs are ready.
• Add the sauce near the end. Brush it on during the last 30 minutes rather than at the beginning.
• Rest before slicing. Let the ribs rest for about 10 minutes before cutting and serving.

Why Are My Smoked Ribs Tough?

If your ribs are tough, there’s a good chance they simply need more time.

Ribs contain connective tissue that gradually breaks down during low and slow cooking. Pork can reach a food-safe temperature well before the ribs have developed the tender texture you’re looking for.

That’s why you shouldn’t pull the ribs from the smoker just because the timer says four hours have passed.

Check the texture instead. A probe (aka toothpick) inserted into the meat between the bones should slide in with little resistance. If the meat is still tough, continue smoking and check it again later.

What To Serve With Smoked Ribs

A rack of smoked ribs practically begs for a table full of cookout sides. Serve them with Southern sweet tea, cornbread, baked beans, potato salad, macaroni and cheese, or coleslaw. Something cool and tangy is especially good alongside rich, smoky pork.

For something lighter, a tomato cucumber salad or steamed vegetables can help balance the meal.

And if you’re already firing up the smoker, you might as well make it earn its keep. When we made these ribs, we placed chicken drumettes on the bottom rack while the ribs smoked on the top rack. It was an easy way to get more food out of the same batch of charcoal.

FAQs About Smoked Ribs