Smoked ribs

By Faeza
30 May 2016


2 racks of ribs

For the rub:

  • ¼ cup Roasted Garlic and Herb Seasoning
  • ¼ cup brown sugar
  • 2 teaspoons salt

For the sauce:

  • ¼ cup bbq sauce
  • ¼ cup orange juice

For the smoke:

  • apple wood

For the finishing stage:

  • ½ cup bbq sauce


Mix your rub in a small bowl.

Spread it evenly on the ribs. I usually rub mine the night before, but you can rub whenever you like. Usually a minimum of 2 to 4 hours is best. Rub as evenly as possible and

Preheat your smoker to 225-230 degrees F. Let it reach the proper temperature before adding food.

Load apple wood for smoking. I set mine to smoke for 3 hours, so make sure you have enough chips or briquettes for 3 hours of smoke.

Place the ribs in the smoker and smoke with apple wood for about 3 hours at 225 to 230 degrees F.

Remove ribs from smoker but leave smoker oven on at the same temperature.

Lay out tinfoil, enough to wrap the ribs up properly.

Lay the ribs on the foil. Mix the sauce and orange juice. Pour carefully over the ribs and then seal up the foil carefully so nothing leaks. Place the ribs back in the smoker at 225 to 230 degrees F for about 2 hours. You can continue to smoke with apple wood, or you can just bake them. My daughter likes a light smoke so I typically do not smoke them for the second stage. You can if you like a heavier smokey taste.

Once they are done remove them from the smoker carefully. Remove from foil. Coat with BBQ Sauce and place back in the smoker for 1 hour. You can smoke again with apple wood, or you can cook them for the final hour without smoke. That choice is yours. Again my daughter likes a light smoke so I only smoke them during the final hour if she is not home. She finds 6 hours of smoke too overwhelming. I know right. She's adopted, or something.

Remove from the smoker after an hour and give the ribs another quick brush of sauce.

Enjoy with a big old saucy smile!