Smoked Party Ribs are the star of any gathering, delivering tender, juicy meat with a deep, smoky flavor that melts in your mouth. Slow-cooked over wood or charcoal, these ribs are coated in a savory rub and infused with rich smokiness, making them the perfect centerpiece for your next BBQ or celebration. Whether you’re hosting a casual get-together or a big event, smoked party ribs bring the flavor and excitement, leaving your guests coming back for more. Get ready to elevate your party with these irresistible, fall-off-the-bone ribs!

Ingredients:

3 racks of pork ribs (about 3 lbs each)

Salt and black pepper, to taste

For the Dry Rub:

3 tablespoons dark brown sugar

2 tablespoons smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon mustard powder

1/2 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

For the BBQ Sauce:

1 1/2 cups ketchup

1/2 cup apple cider vinegar

1/3 cup molasses

2 tablespoons Dijon mustard

2 tablespoons dark brown sugar

1 tablespoon liquid smoke (optional)

1 teaspoon smoked paprika

Salt and pepper, to taste

Instructions:

Prepare the Ribs:

Remove the membrane from the back of each rib rack using a knife and paper towel for grip. This makes the ribs more tender and allows the rub to better penetrate the meat.

Season the ribs generously with salt and black pepper.

Apply the Dry Rub:

In a mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, mustard powder, cayenne, and ground black pepper to create the dry rub.

Coat each rack of ribs evenly with the rub. Let them sit at room temperature for at least 30 minutes, or ideally, refrigerate overnight to enhance the flavors.

Prepare the BBQ Sauce:

In a saucepan over medium heat, combine ketchup, apple cider vinegar, molasses, Dijon mustard, brown sugar, liquid smoke (if using), and smoked paprika. Season with salt and pepper.

Bring to a simmer and cook, stirring frequently, for about 15 minutes until the sauce thickens. Set aside some sauce for serving.

Smoke the Ribs:

Preheat your smoker to 225°F (107°C). Use wood chips of choice (hickory or applewood are great options for pork).

Place the ribs in the smoker and cook for about 4-5 hours. Ribs are done when the meat pulls back from the bones and they are tender enough to tear apart easily.

During the last hour of smoking, baste the ribs with the BBQ sauce every 15 minutes to build up a nice glaze.

Rest and Serve:

Allow the ribs to rest for 10 minutes after removing from the smoker. This helps the juices redistribute throughout the meat.

Slice the ribs,