These smoked ribs with an onion rub are a flavor explosion! Seriously, they're so good. I got this recipe from my Uncle Pete, a legendary pitmaster from Texas. I tweaked it a bit to suit my tastes. This recipe will walk you through each step, ensuring tender, fall-off-the-bone ribs with a delightful smoky flavor.
The onion rub adds a delightful sweetness and depth to the ribs that perfectly complements the smokiness. Unlike some ribs that are overwhelmingly sweet or spicy, this recipe strives for a balance. Plus, it's super easy to make! We're not talking some fancy French dish here, this is straightforward and delicious.
Required Equipments
- Large bowl
- Whisk
- Smoker or grill
- Meat thermometer
- Aluminum foil
- Basting brush
Smoked-Ribs-with-Onion-Rub
Tender, fall-off-the-bone ribs infused with a sweet and savory onion rub. This recipe is perfect for your next barbecue or family get-together! You'll be amazed how simple it is to make restaurant quality ribs.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, prepare your ribs. Pat those bad boys dry with paper towels. This helps the rub stick and encourages a nice, crispy bark. Don't skip this step!
- Next, mix up your amazing onion rub. In a large bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Whisk those dry spices together until they are completely blended. Make sure everything is evenly mixed—you don't want some parts extra spicy!
- Now generously apply the rub to both sides of the ribs. Rub it in good and hard—get it into all the nooks and crannies! You want that flavor to penetrate deep into the meat. This is where the magic happens.
- Time to fire up your smoker or grill. Preheat it to 225-250°F (107-121°C) – maintaining a consistent temperature is key. You want a slow and steady smoke, not a raging inferno!
- Place the ribs in the smoker, meat side up. Let'em smoke for 3-4 hours, or until the meat is starting to tenderize a little. This is where patience pays off!
- Now comes the wrapping process. Wrap each rack of ribs tightly in heavy-duty aluminum foil. Add a splash of apple cider vinegar or water to the foil before sealing. This creates steam and helps the ribs become extra tender, but still retain that nice bark.
- Continue smoking the wrapped ribs for another 2-3 hours, or until the meat is almost fork-tender. If you want extra tender ribs, leave them wrapped for a bit longer. The goal is for the meat to pull back easily from the bone.
- Once the ribs are fork-tender, remove them from the smoker and unwrap them carefully. At this point you can add your favorite BBQ sauce. Let it smoke unwrapped for another 30 minutes to an hour, or until the sauce is sticky and caramelized. This gives it a lovely glaze.
- Before you devour these amazing ribs, let them rest for at least 30 minutes, loosely tented with foil. This allows the juices to redistribute throughout the meat, making them incredibly moist and flavorful.
- Finally, slice those beauties into individual ribs and serve immediately. Enjoy the fruits of your labor!
📝 Notes
- For a sweeter rub, add a bit more brown sugar. For extra heat, add more cayenne.
- Feel free to experiment with different BBQ sauces. My favorite is a tangy, slightly smoky one, but the best sauce is one you love!
🍎 Nutrition
Calories: 500kcal
Protein: 40g
Fat: 35g
Carbohydrates: 30g
Fiber: 2g
Calcium: 100mg
