Dry Rubbed Smokey Ribs

Stop what you are doing right now and make these ribs! These were some of the best ribs I’ve ever had! They are fall of the bone tender and the smokey flavor is out of control! I doubled the dry rub and used it to cover 3 racks of ribs (just over 9lbs total) that I got from Costco…I got St. Louis style pork spare ribs. You can eat these with just the dry rub on them or brush them with a little BBQ sauce right at the end of cooking like we did. These take a long time to cook (6 hours), but trust me, it’s worth it.



Serves: 8

Prep time: 6 hours

Nutrition per serving: 399 calories, 24g fat, 3g net carbs (3g total), 43g protein

  • 4 lbs St. Louis style pork spare ribs

  • 2 cups water

  • 1/2 cup apple cider vinegar

  • optional: BBQ sauce

*Dry Rub*

  • 2 tbsp smoked paprika

  • 2 tbsp garlic powder

  • 2 tbsp onion powder

  • 1 tbsp salt


Before cooking your ribs, you want to remove the silver skin on the back. This allows the ribs to fall apart rather than having that tough membrane holding them together. Flip the ribs so they are meat side down. Run a small paring knife under the white membrane, loosening it enough that you can grab it and rip it off. You should be able to pull it off in one large sheet.

Preheat oven to 225 degrees and line a large baking sheet with aluminum foil and place a rack on top of it to keep the ribs lifted off the pan.

Mix the dry rub ingredients in a small bowl and rub over both sides of the ribs. Place the ribs on top of the rack, meat side up, and pour 2 cups of water and 1/2 cup apple cider vinegar in the bottom of the pan. Place in the oven and cook uncovered for 3 hours.

Remove from the oven after the 3 hours, wrap in aluminum foil, making sure to completely seal it up to keep in the juices, and place back in the oven for an additional 2 hours. I highly recommend putting the wrapped ribs on a pan to avoid any drips in the bottom of your oven (learned that the hard way).

Remove the ribs from the oven, crank the heat up to 400 degrees and open up the aluminum foil, keeping the ribs in it but just folding back the top to expose them completely. Place back in the oven for a final 1 hour.

Once they are finished you can brush them with BBQ sauce at this time and place them under the broiler for 4-5 minutes, watching them closely so they don’t burn.

Slice the ribs into sections and enjoy!

Recipe by Joy Filled Eats