Foolproof Easy BBQ Ribs
Prep time
Cook time
Total time
Foolproof Easy BBQ Ribs
Recipe type: Main Dish
Cuisine: American
Serves: 4 to 8 servings
For The Ribs and Rub:
  • 4 racks St. Louis-butchered ribs (about 2.5 to 3 pounds each when trimmed)
  • ¼ cup Kosher salt
  • ¼ cup light brown sugar
  • ¼ cup smoked paprika
  • 3 tablespoons freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ½ teaspoon cayenne pepper
For The Mop Sauce:
  • 18 ounces of hard cider (for this recipe I used Stella Artois Cidre, no that is not spelled wrong that is the name - but you can pick your favorite - you will need about a bottle and a half)
  • ½ cup yellow mustard (for this recipe I used French's Classic Yellow Mustard)
  • ⅓ cup apple cider vinegar
For The BBQ Sauce (check out the full article about this BQ Sauce here):
  • 3 tbsp Apple cider vinegar
  • 2 splashes Tabasco Sauce
  • 1 ¼ cup Ketchup
  • 1 jar Chili Sauce
  • 1 ½ cup Brown sugar
  • 1 ½ tbsp. Molasses
  • 2 tsp Yellow mustard
  • 1 tbsp Worcestershire sauce
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
Spritz Spray (optional):
  • About 1 cup of hard apple cider or apple cider in a clean spritz bottle reserved just for cooking purposes
  1. Arrange ribs on a baking sheet or on foil lined counter top so that you have a clean work surface, pat the ribs dry with a paper towel, remove the thin papery membrane from the back of each of the ribs and trim off the flap and tips as described in my article.
  2. Combine the rub ingredients together in a bowl and sprinkle generously on both sides of each of the ribs using your fingers to work the rub into the ribs, about 2 to 3 tablespoons of rub for each rack of ribs.
  3. Set up your smoker following the manufactures directions and the suggestions I outlined in my article, preheat to 225 degrees and no hotter than 240 degrees, add the wood chunks or the kind of wood you will be using per your smoker type.
  4. Place the ribs into the smoker bone side down and smoke for 3 hours spritzing the ribs with apple cider if you choose, replenish the wood every hour and keep a constant temperature of 225 degrees.
  5. While the ribs are cooking prepare the ingredients for the mop sauce in a small non reactive pot, adding all ingredients and brining the a slow boil stirring occasionally, once a boil is reached remove from heat and set aside.
  6. Once ribs have been cooking for 3 hours remove from smoker to a sheet pan and bring inside, wrap each rack with foil mopping with mop sauce and adding a little extra to the bottom of the foil, wrap tightly, return ribs to smoker and cook for 2 hours at 225 degrees.
  7. While ribs are cooking combine ingredients for the BBQ sauce in a non reactive small pot, stir all ingredients together over low heat until evenly combined, warm BBQ sauce through stirring occasionally so that it does not burn, you want the brown sugar to be completely dissolved and the sauce to be warm but not boiling.
  8. Once the ribs have cooked for 2 hours in the foil remove from smoker and transfer to baking sheet, unwrap ribs from foil and return to smoker for 1 hour at 225 degrees, brush the ribs with BBQ sauce 15 minutes before removing from smoker with food grade basking brush, remove ribs from smoker onto sheet pan and let rest 10 minutes before serving.
Recipe by Mamma Rocks the Kitchen at