Smoked Pork Ribs

Recipe for 3 large racks of pork ribs

In mixing bowl combine ingredients to make rub: 

  • 3 tablespoon coarsely ground black pepper
  • 1 tablespoon cinnamon
  • 1 1/2 tablespoon granulated white sugar
  • 2 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons mustard powder
  • 2 teaspoons chili powder
  • 1 teaspoon chipotle or cayenne powder

Rinse ribs in water and pat dry.

Place in large baking dish

Liberally coat ribs with honey

Thoroughly rub the mix onto both sides of each rack or ribs

Ribs should smoke standing up instead of laying on the smoker. The meat comes out less dry. 

  • Work each rack into a circle
  • Secure each end together with wooden skewers
  • Stand up in backing dish

Pork Smoked Ribs - Rub & Tie end to end in a circle

Cover entire dish with foil

Let sit overnight in refrigerator.


  1. Place rib rings upright in smoker at 225 degrees F. (108 degrees C.) and cook for three – four hours
  2. Make BBQ Sauce and simmer on range for couple hours
  3. Wrap rib rings tightly in aluminum foil to form an airtight seal, return to smoker and smoke for 2 hours
  4. Unwrap  and apply sauce to ribs during the last 1-2 hours of the cooking time
  5. Return ribs to smoker – keep slightly lower temperature
  6. Add BBQ sauce to doubled- aluminum and place in smoker for final stretch to infuse smoke flavor
  7. Pull sauce and meat out, let cool and serve

Timetable Example  – Cooked slightly longer than mentioned in Method above – personal reference for my own smoker:

Added at 9:30am , foiled at 1:30pm, removed foil at 3:00pm pulled off at 4pm. – very, very moist and meat falls off the bones