Arkansas Razorback Ribs

Arkansas Razorback Ribs

Slow-smoked pork ribs rubbed with brown sugar and spice, basted to a sticky, deep-red finish.

Total 6 hr 10 min Makes 6 servings Calories 620/serving

Dietary

Wheat free, Dairy free, Nut free

These pork ribs get a dry rub of brown sugar, paprika, and cayenne before a long, low smoke that renders the meat tender enough to pull from the bone. A final glaze of barbecue sauce caramelizes over the coals for a sticky, smoky bark. Serve at tailgates or backyard cookouts alongside cornbread and coleslaw.

Ingredients

  • 2 racks pork spare ribs, membrane removed
  • 1/4 cup brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 1/2 cups barbecue sauce
  • 1/4 cup apple juice

Method

  1. Pat the ribs dry with paper towels and trim any excess fat from the surface.

  3. Rub the spice mixture generously over both sides of the ribs, pressing it into the meat. Wrap and refrigerate for at least 1 hour, or up to overnight.

  4. Preheat a smoker to 225°F using a mild wood such as hickory or apple.

  5. Place the ribs bone-side down in the smoker and cook until the meat pulls back from the bones and reaches an internal temperature of about 195°F, spritzing with apple juice every hour to keep the surface moist.

  6. During the last 30 minutes of cooking, brush the ribs on both sides with barbecue sauce and continue smoking to let the glaze set and caramelize.

  7. Remove the ribs from the smoker and let rest for 10 minutes before slicing between the bones.

  8. Serve with extra warmed barbecue sauce on the side.

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    Arkansas Razorback Ribs

    These pork ribs get a dry rub of brown sugar, paprika, and cayenne before a long, low smoke that renders the meat tender enough to pull from the bone. A final glaze of barbecue sauce caramelizes over the coals for a sticky, smoky bark. Serve at tailgates or backyard cookouts alongside cornbread and coleslaw.

    6 hr 10 min 6 servings 620 cal

    Ingredients

    • 2 racks pork spare ribs, membrane removed
    • 1/4 cup brown sugar
    • 2 tablespoons smoked paprika
    • 1 tablespoon kosher salt
    • 1 tablespoon black pepper, freshly ground
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 teaspoon cayenne pepper
    • 1 teaspoon chili powder
    • 1 1/2 cups barbecue sauce
    • 1/4 cup apple juice

    Method

    1. 1

      Pat the ribs dry with paper towels and trim any excess fat from the surface.

    2. 2

      In a small bowl, mix the brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, cayenne, and chili powder to make the dry rub.

    3. 3

      Rub the spice mixture generously over both sides of the ribs, pressing it into the meat. Wrap and refrigerate for at least 1 hour, or up to overnight.

    4. 4

      Preheat a smoker to 225°F using a mild wood such as hickory or apple.

    5. 5

      Place the ribs bone-side down in the smoker and cook until the meat pulls back from the bones and reaches an internal temperature of about 195°F, spritzing with apple juice every hour to keep the surface moist.

    6. 6

      During the last 30 minutes of cooking, brush the ribs on both sides with barbecue sauce and continue smoking to let the glaze set and caramelize.

    7. 7

      Remove the ribs from the smoker and let rest for 10 minutes before slicing between the bones.

    8. 8

      Serve with extra warmed barbecue sauce on the side.