Barbecue Pork Ribs Equal Love

April in the pacific northwest almost always turns my thoughts towards smoked barbecue pork ribs. I love to barbecue all kinds of different meat and experiment with different cooking methods. With food prices so incredibly high these days, I find that pork ribs are still a relatively affordable meat to slow cook on a barbecue. When I say barbecue, I mean the traditional smoked barbecue methods that require hours to complete. It is true that you can boil your ribs and get them done in thirty to forty-five minutes and the truth is, I think they taste just fine. However, slow cooking them with a smoker is so much more fun and in my humble opinion, and tastes better.

The Brine

One of the key ingredients I use for my barbecue pork ribs is brine. I make my own brine which you can find on page 44 of my book The Culinary Camper. The brine not only adds a ton of flavor but the apple cider vinegar really helps to tenderize the meat. I’ve used this brine on everything from pulled pork to pork chops, and each time it is amazing! I recommend you brine for at least 6 hours. I will often soak the meat in the brine the ribs overnight so that it’s ready to go the next day.Smoked barbecue pork ribs.

The Rub

Use a nice sweet rub on the smoked ribs to offset the apple cider vinegar brine. I often use the commercial rubs like the Tom Douglas, Rub with Love smokey bbq rub. Tom Douglas rubs are the some of, if not the best, meat rubs on the market right now. Apply the rub right after you remove the ribs from the brine, even if you will not be cooking right away. Since the meat is already brined, do not over do the rub. Just rub in enough to give it some good flavor. You can also forgo the rub if you brined the ribs and vise verse. Both methods give the ribs excellent flavor so you can use just brine or just rub and the ribs will still be excellent. Of course, I’m assuming you are still adding barbecue sauce.

Temperature And Time

Let the ribs cook in the smoker at 225° F for about 2 1/2 hours. Once the meat is smoked, add barbecue sauce to the ribs and let rest for a few minutes before serving. If you like you can also add the sauce and then grill the ribs for a few minutes to caramelize the ribs. Whether serving the ribs, make sure your sauce is not cold. Cold barbecue sauce on your hot ribs will cool them down way too fast, and just doesn’t taste all that great. If your sauce is cold warm it up before applying and keep some extra warmed up sauce available for those who like tons of barbecue sauce on their ribs.

Smoked Barbecue Pork Ribs

Smoked barbecue pork ribs are delicious and fun to make. These ribs are the most delicious ribs you will ever make.

Course Main Course
Cuisine American
Prep Time 5 hours 20 minutes
Cook Time 2 hours 30 minutes
Total Time 7 hours 50 minutes
Servings 2 people
Calories 130 kcal
Author Barbara Tidwell


  • 1 pkg pork ribs
  • 1 tbsp rub
  • 1/2 gal brine
  • 1/2 c barbecue sauce


  1. Mix up your favorite pork brine and brine the ribs for at least 6 hours in the refrigerator.

  2. Remove ribs from brine and rinse lightly. Pat dry the ribs and rub with some oil.

  3. Rub in the pork rub until well coated.

  4. Prepare the smoker. When the smoker is up to a temperature of 225° F, add the ribs to the smoker and cook at 225° F for two to two and a half hours.

  5. When the meat is done remove from the smoker and apply liberal amounts of barbecue sauce. Alternatively, apply sauce and grill for a few minutes to carmelize the sauce.

  6. Serve with coleslaw and baked beans.