Sweet Smoked Pork Ribs

Sweet Smoked Pork Ribs

dadcooksagain 1

"A sweet recipe for smoked pork ribs. I usually use baby back ribs but have had great success with spare ribs as well."

Ingredients 5 h {{adjustedServings}} servings 827 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 827 kcal
  • 41%
  • Fat:
  • 59.2 g
  • 91%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 49 g
  • 98%
  • Cholesterol:
  • 234 mg
  • 78%
  • Sodium:
  • 3075 mg
  • 123%

Based on a 2,000 calorie diet

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  1. Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate at least 30 minutes prior to cooking.
  2. Place the baby back ribs onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack.
  3. Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
  4. Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
  5. Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.
Tips & Tricks
Baby Back Ribs

See how to make tender, fall-off-the-bone, oven-baked baby back pork ribs.

Smoked Pork Shank with White Beans

Comforting, rustic pork shank is braised with creamy white beans.

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Reviews 38

  1. 49 Ratings


Oh my, these are finger lickin' good! I may be a Northern girl, but I do know a good rib when I taste one. The key to a really good rib is in the rub and this rub is great! I actually made extra and put it in a small jar to have on hand. I did change one major thing though and that was the amount of salt - I cut way back on that; 1 & 1/2 tsp. for the full recipe. The rest of the recipe is a matter of taste. I used 1 Tbsp each of the black and white peppers, but really you could leave it alone. We have a smoker, but if you don't use whatever you have - gas or charcoal grill with a lid. If you do use a grill, wrap the ribs in foil and put a thin layer of BBQ sauce on the bottom of the foil before wrapping to prevent the ribs from sticking. Place them on the grill on low heat, cover, and let them cook for about two - three hours or until done. Unwrap them and finish directly on the grill basting the ribs in the remaining BBQ sauce. As far as the BBQ sauce is concerned again use what you have or like. I didn't have apple juice so I added a splash of apple cider vinegar, a splash of liquid smoke along with the brown sugar to some Bull's Eye BBQ sauce I had (I doubled the amount the recipe called for). These were absolutely fabulous, fall off the bone good - perfect with coleslaw and cornbread.


It was good overall, it got alot of compliments. But personally i felt like the cumin was to strong, especially since the smell stayed on my finigers so i would advise to use less or to not use it at all. But overall it was really good!


this recipe was deicious. we added jack daniels for extra flavour