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Spice rubbed baby back ribs with homemade red wine BBQ sauce Recipe

Spice rubbed baby back ribs with homemade red wine BBQ sauce Recipe

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These ribs are amazing. We served them with grilled asparagus and fried onion strings.


Brown sugar
Chipotle powder
Salt and pepper
Garlic salt
Baby back ribs
For Sauce:
1 tbsp canola oil
1 yellow onion, finely chopped
3 cloves garlic, minced
2 tsp chipotle powder
1/2 tsp cayenne pepper
1 tsp cumin
1 tsp paprika
1 1/2 cups red wine
3-4 tbsp ketchup
1 tsp dijon mustard
1 tbsp apple cider vinegar
A splash of pickle juice
2 tbsp brown sugar
Salt and pepper


A few hours before you want to eat, make the rub. Start with some brown sugar then mix in the other spices (just a pinch of the oregano and thyme) an adjust to however spicy you'd like it. Rub it all over the ribs and let them sit.
Two hours before you want to eat, heat the oven to 220 and put the ribs in for two hours.
Meanwhile, make the sauce. Heat the oil in a large cast iron skillet and sauté the onions until they start to soften. Add the garlic and spices an stir until fragrant. Add the wine and stir up all the brown bits. Let it reduce for a few minutes then add the remaining ingredients. Salt and pepper to taste and adjust heat and cook until it's a thick sauce. Then purée to smooth it out.

Heat the grill to medium high. Add the ribs to the grill and coat with sauce.

Turn a few times until there is a nice char. Slice and serve with sauce.

Easy Smoked Baby Back Ribs (The BEST Ribs!)

This smoked baby back ribs recipe is one of my secret weapons, and I think you should have it in your arsenal as well (because it will make you a hero at your next barbecue!). The easy technique creates fall off the bone, sticky ribs with the most incredible flavor. This is my family’s favorite summertime meal. I’m going to show you step-by-step how it comes together, as well as share my favorite side dishes to pair with the ribs. I also include oven instructions below, if you don't have a smoker! [Don't miss the step-by-step VIDEO!]

1. Choose the right ribs.

The pig supplies four types of ribs: baby backs (sometimes called top loin ribs), spareribs, rib tips and country-style ribs. You want to use the baby backs, which are cut from high on the hog (quite literally, as they abut the backbone). Baby backs have the most generous marbling and the tenderest meat, which makes them relatively quick to cook — and a natural for newcomers. When possible, buy ribs from a heritage pork breed, like Berkshire (sometimes called Kurobuta) or Mangalitsa. They cost more, but their intense porky flavor justifies the price.

Recipe Summary

  • ¼ cup paprika
  • 3 tablespoons dried thyme
  • 1 tablespoon salt
  • 1 ½ tablespoons freshly ground black pepper
  • 3 racks baby back ribs (7 to 8 lbs. total)
  • Cherry-Zinfandel Barbecue Sauce

In a small bowl, mix paprika, thyme, salt, and pepper. Rinse ribs and pat dry. Rub herb mixture over both sides of each rack, pressing so it sticks. Wrap each rack in heavy-duty foil (see Notes).

Prepare grill for indirect heat: If using charcoal, ignite 60 briquets in a chimney starter (or mounded directly on the firegrate). When they're dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of grate. Add 3 more briquets to each mound now and every 30 minutes while cooking. Set a drip pan on grate between mounds, then set cooking grate in place. If using gas, turn all burners to high, close lid, and heat for 10 minutes. Then turn center burner(s) off so heat is at edges of grill, not under cooking area turn outside burners to medium.

Lay foil-wrapped ribs on grill, convex (meaty) side up, not directly over heat overlap slightly if necessary. Cover and cook until tender when pierced (through foil), 1 to 1 1/4 hours. Carefully remove foil from ribs. Brush tops (meaty side) lightly with cherry-Zinfandel barbecue sauce, turn over, and cook until sauce is browned, about 10 minutes. Brush concave (bone) sides, turn again, and cook until browned on that side, about 10 minutes longer.

Transfer ribs to a board and cut between bones into individual ribs. Season to taste with salt and serve with remaining barbecue sauce.

The Final Product

When the ribs are done, they should be nice and brown around the edges. If you insert a knife between the bones, the meat should fall off without any effort. If you would like to caramelize the sauce, broil the ribs in the oven for 5 minutes or so at 400-450 degrees or on your broiler setting.

The meat on my ribs was so tender that I couldn’t keep it on the bone!

I tried to get a snazzy picture to impress ya’ll, but it kept falling right off. I guess that’s a good thing, right?

These baby-back ribs were finger-lickin’ good! My husband ate more than half the rack himself and STILL wanted more! Dan is a big rib fan and can be a little picky when it comes to his meat. But his comment about these ribs was that they could only be better if they were slow-smoked in a smokehouse for 24 hours over hickory or mesquite wood. Well, well, aren’t we the little rib connoisseur? Since I don’t have that option (though Dan is probably drawing up plans on how to build his own smokehouse, being the engineer that he is), the Crockpot is the next best, and easiest thing!

I served these baby-back ribs with roasted parmesan red potatoes and steamed green beans. But if I were to make these for friends or at a BBQ, I would accompany them with my 3 Cheese Baked Macaroni and Cheese or my Shredded Hashbrown Cheesy Potatoes. They would also go well with Oven Roasted Brussel Sprouts or Apple, Broccoli, and Horseradish Slaw. And don’t forget Traditional Fluffy Yeast Rolls to sop up all the extra sauce!

Ribs go with pretty much everything, right? Besides, you can’t be fancy with ribs…nor does anybody want to be! Go ahead and pin this picture so you can reference it later. Happy Cooking ya’ll!

Recipe Summary

  • 2 (2 1/2- to 3-lb.)s slabs baby back pork ribs
  • 1/3 cup kosher salt
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons paprika
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dry mustard
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground allspice
  • 1 tablespoon herbes de Provence
  • 1 cup apple cider vinegar, divided
  • 1 cup water, divided
  • 2 handfuls wood chunks for smoking (hickory, oak, or pecan)

Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each by slicing into it and pulling it off with a paper towel. (This will make ribs more tender and allow meat to absorb the rub better.) Combine salt, brown sugar, paprika, pepper, garlic powder, onion powder, dry mustard, chili powder, cumin, allspice, and herbes de Provence in a medium bowl. Rub 3/4 cup mixture evenly over both sides of slabs, and let stand at room temperature 30 minutes.

Prepare a charcoal fire in smoker according to manufacturer&rsquos instructions, substituting a mixture of 3/4 cup each of the vinegar and water in drip pan. Bring internal temperature to 250°F to 275°F, and maintain for 15 to 20 minutes. Place wood chunks on coals. Place slabs on smoker, meaty side up cover with lid.

Smoke ribs, maintaining inside temperature between 250°F and 275°F, until meat is tender to the touch and pulls away from bones on the ends, 3 hours to 3 hours and 30 minutes. Remove ribs, and place on a baking sheet. Stir together remaining 1/4 cup each of vinegar and water. Spritz or brush vinegar-water mixture on both sides of ribs to thoroughly moisten. If desired, rub remaining 1/2 cup brown-sugar mixture on both sides of the ribs. Slice ribs between the bones, and serve.

Dry-Rubbed Baby Back Pork Ribs With Barbecue Sauce

Prep Time: 20 min.
Cook Time: 4 hours
Yield: 4 serving

We have tested and retested the timing, temperature, and technique for this recipe. What is presented here is very precise, not making consideration for fluctuations in oven performance and thermal output variances on grills.

There are as many ways to grill, roast or bake pork ribs as there are ways to make barbecue sauce. First, select the pork ribs. They come in three basic cuts – back ribs, spare ribs, and country-style ribs – depending on the section of the hog from where they originate.

Baby back ribs are butchered from the top portion of the rib cage. Baby backs are shorter than spare ribs and are the most lean and tender of pork ribs.

Spare ribs are cut from the belly of the hog and have longer bones and less meat than baby back ribs. They are considered by some to have a richer flavor due to sometimes heavier fat content.

Saint Louis Style, as often seen on grocery butchers’ packaging, is actually a particular way of trimming spare ribs, with the sternum, cartilage, brisket flap, and rib tips removed for presentation. The nomenclature for “St. Louis Style” supposedly originated from the numerous meat-packing plants located in the St. Louis, MO area during the mid 1900s.

Country-style pork ribs are trimmed from in front of the baby back ribs, closer to the shoulder blade. This cut of ribs is thick, meaty, and rather more fatty. Country-style ribs are great for roasting or braising in thick sauces. Technically, this is not actually a rib-cut but rather more of a shoulder pork chop that is cleaved to resemble a rib. This is the only cut of pork rib that this recipe is not conducive to.

While you may enjoy the more heavily coated “Oh Baby” style back ribs, this recipe calls for an entirely dry rub. The resulting ribs are equally juicy, and the combination of dry rub and last-minute browning produce totally fall-off-the-bone, tender, succulent meat. Try both methods and recipes and select your preference. Or leave a comment with your suggestions, preferences, and ideas for variations.

Typically, I allot 4-6 ribs per person. Personally, I can muster two or three. For those with heartier appetites, double up this recipe, and cook a full rack per person instead of half a rack per person. Via oven roasting or outdoor grilling, in either case, no modification to temperature or timing will be required for doubling the recipe, as long as each half-rack packet gets it’s own space, without stacking.

Slow-cooking at low heat is essential to the fall-off-the-bone tenderness of the pork meat. It is a must, for this weight and mass, to adhere to the recommended temperature and time suggestions. As the portions are designated per rib count, it is possible to cook multiple rib servings in the same oven, simultaneously without altering cooking time or temperature.

Look for the leanest, fat-absent racks of ribs for your meal. The 12-rib slab that we roasted recently had zero fat to trim. I cannot insist enough to please take the time to identify the leanest rib racks as you shop. Unlike beef, where fat marbling is fundamental to flavour richness, pork meat in general is sufficiently concentrated in fat throughout its cells to avoid this concern.

For the dry rub, ingredients make all the difference in the world. Know the difference between granulated garlic and onion, and their powder counterparts that may be loaded with salt and other additives. If home-drying the herbs is not an option, buy dried whole leaves from the bulk spice section and crush them by hand, with a mortar and pestil, or in a spice grinder. I keep one electric coffee grinder specifically for spices and herbs.

Barbecue sauce is said to have regional influence along the eastern seaboard of the US., and then there’s Kansas, Texas, and Brazilian Barbacoa, the latter of which is customarily beef or goat.

In a nutshell, to paraphrase Steven Colbert, North Carolina barbecue sauce is heavy on the vinegar with spices and no tomato, while barbecue sauces from South Carolina are mustard-dominant. My recollection of Texas barbecue, at least in Houston, was that it’s a whole lot of meat doused or “mopped” in a whole lot of red sauce, and barbecue restaurants were jam packed at lunchtime.

The Kansas City-style barbecue sauce is more like what I have created here, which by the way is served on the side. It combines a tomato base with sweetness, tang, spice, and smoke.

This is really a kitchen sink, no-cooking-required barbecue sauce recipe that may be altered in many ways. I usually make the sauce entirely from scratch. This time, I cheated and used organic ketchup as the base. Regardless, the joy of avoiding high-fructose corn syrup, corn starch, monosodium glutamate (MSG), and other poisons is sufficient motivation to make homemade. Experiment, and have fun!

1 3-pound rack Baby Back pork ribs
3 tablespoons Slow-cook Dry Rub (below)
2.5 cups Barbecue Sauce (below)
1 Valencia orange

Dry Rub:
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon Hungarian hot paprika
1/2 teaspoon dried parsley leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon turbinado sugar
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon ground, dried orange peel
1/8 teaspoon chipotle pepper powder

Combine all ingredients in a small bowl, and set aside.

Barbecue Sauce:
1 small onion, finely chopped
1 cup organic ketchup
1/3 cup rice vinegar
1/3 cup orange juice, reserve rest of orange
1/3 cup light brown sugar
1/4 cup pineapple juice
1 tablespoon maple syrup
2 teaspoons olive oil
2 teaspoons Sriracha sauce
1 teaspoon Worcestershire sauce
1 teaspoon chopped garlic
1 teaspoon liquid smoke
1/2 teaspoon pineapple habañero sauce

In a small bowl, mix all the barbecue sauce ingredients together until smooth and uniform. Adjust for heat, sweetness, and tanginess.

Preheat oven or grill to 300ºF

Cleave the rib rack in half, so each 1/2 rack contains about 4-6 ribs. With a sharp chef’s knife, remove any excess fat and as much of the silvery membrane as possible. Rub each rib slab with the remaining orange. Using your fingers, coat both sides and ends of each half-rack of ribs with the Dry Rub spices. Place each rib rack, meat side up in the center of a foil sheet. Wrap each half-rack of ribs, creating a packet, tenting the foils at the top seam so that there is no contact with the meat, and seal completely.

Place rib packets on middle oven rack or on the low-heat section on an outdoor grill in one layer. Do not stack. Cook for 3 hours 20 minutes. Open the foil pouches and peel back to expose the meat and cook for 40 minutes or until the rub is lightly crusty and the meat will release from the bone effortlessly. Do not overcook.

Meanwhile, prepare your favourite accompanying side dishes! Try my “world famous” Gourmand Macaroni & Cheese, Party Macaroni Salad, Rice Pilaf, baked beans, ears of corn, and/or Simple, Creamy Cole Slaw.

Let the cooked ribs rest for 5 minutes, then carefully cleave them into single or double rib units.

Any style of beer, iced tea or lemonade will complement these dry-rub baby back ribs perfectly.

The Ultimate BBQ Baby Back Ribs Recipe

  • Author: Krista
  • Prep Time: 3 hours 25 mins
  • Cook Time: 15 mins
  • Total Time: 3 hours 40 mins
  • Yield: 6 - 8 1 x
  • Category: Pork
  • Method: Oven / Grill
  • Cuisine: American


BBQ baby back ribs cooked slow on the grill with a homemade spice rub + your favorite BBQ sauce. This is the Ultimate BBQ Baby Back Ribs Recipe, with ribs that are tender & flavorful meat that falls right off the bone!


Spice Rub Blend:

  • 1 T. garlic powder
  • 1 T. paprika
  • 1 tsp . chili powder
  • 1 tsp . cinnamon
  • 1 tsp . salt
  • 1 tsp . ground pepper
  • 1 large sweet onion, peeled & cut into wedges
  • 6 garlic cloves, peeled and left whole


  1. Preheat oven to 325ºF.
  2. Remove the membrane or silverskin from the bottom side of the ribs. (see photo above) Flip over the rib rack so you are looking at the bottom side (the side without the meat.) Go to one end of the rib rack, using a knife slide it under the silverskin and pull. It should peel right off in one swipe. Once you have removed this part from all 3 full racks, set them aside and prepare the spice rub.
  3. In a small bowl, mix garlic powder, paprika, chili powder, cinnamon, salt, and pepper.
  4. Next, rub this spice blend on the top side of each rack and place racks in two 13×9 baking dishes or in a roasting pan.
  5. Next, evenly spread the onion quarters and garlic cloves between the two baking dishes, placing the onions and garlic cloves on top of or underneath the racks of ribs.
  6. Lastly, add a 1/2&Prime of water to the bottom of each baking to dish. Completely cover each dish with aluminum foil. Place in oven and bake for 3 hours.
  7. Remove from the oven, discard the onions and garlic cloves. Place rack of ribs on medium heat grill with bottom side facing down.
  8. Slather each side of the ribs with your favorite BBQ sauce and grill each side for 5-7 minutes.
  9. Remove the ribs from the grill and let them rest for 5-10 minutes.


  • Serving Size: 1/2 rack
  • Calories: 357
  • Sugar: 16 g
  • Sodium: 1100 mg
  • Fat: 18 g
  • Saturated Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 22 g
  • Cholesterol: 75 mg

Keywords: how to make baby back ribs, homemade baby back ribs, how to grill baby back ribs, homemade spice blend, ribs in oven, ribs on the grill

Recipe Summary

  • ½ cup ancho chile powder
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ cup salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cayenne pepper
  • ½ teaspoon ground dried chipotle pepper
  • 1 rack baby back pork ribs
  • 1 cup barbeque sauce

Preheat oven to 250 degrees F (120 degrees C).

Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.

Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.

Generously apply coating of dry rub to all sides of rib rack.

With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.

Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.

Increase oven temperature to 350 degrees F (175 degrees C).

Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.

Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.

Cut rack into individual rib segments and serve with more barbeque sauce.

Dry rub

Everyone has their favorite way to season ribs. There’s dry rubs, wet rub, marinades, etc. Making your own dry rub is so easy to do at home. I use: brown sugar, paprika, chili powder, granulated garlic, granulated onion, black pepper, white pepper, cayenne, smoked salt, and kosher salt.

Using a spoon, mix the seasonings together. The brown sugar can clump, so use a spoon to smooth it out. The dry rub ingredients is enough for 4 racks of ribs. Whatever is left over I just put in a jar, so it’s ready to go next time I need to dry rub some ribs.

9 Best Barbecue Pork Rib Recipes You Have Ever Tasted

Take your pork ribs to the next level with the help of these smoked rib recipes.

Whether you like your ribs smokey, sweet, tangy or somewhere in between, we have made sure there is a recipe in this list that is sure to light just about anyone’s fire.

1) Meathead Goldwyn’s Pork Rib Recipe of Champions

There is a reason these classic southern style ribs win competitions. While being undeniably ‘porky’ (otherwise, why cook pork, right?) they are sweet and tangy, spicy and smoky – all at once.

These ribs use another rub recipe so make sure you check that out too.

  • 1 slab Baby Back Ribs
  • 4 tablespoons of Meathead’s Memphis Dust
  • 1/4 teaspoon kosher salt per pound of meat
  • 1 cup of barbecue sauce (optional)

Check out the recipe here and release your inner barbecue champion.

2) Malcom Reeds Competition Style Recipe (One Bite is All You Need)

Ideal for St Louis style cut ribs, this competition winning recipe is for those that want sweet and rich ribs that present beautifully, and ‘wow’ in just one bite. The beauty of this recipe is it will guide you through the steps needed to make perfectly tender ribs every time.


  • 2 slabs St. Louis cut Spare Ribs
  • ¼ cup yellow mustard
  • ¼ cup Killer Hogs The BBQ Rub
  • ¼ cup Killer Hogs Hot BBQ Rub
  • ½ cup brown sugar
  • ½ cup Margarine
  • ¾ cup Killer Hogs The BBQ Sauce
  • ¾ cup Killer Hogs The Vinegar Sauce
  • 2 Tablespoons Honey

Find the recipe here, and see how you go at creating competition worthy ribs. Note that Malcolm uses his own products in this recipe. They are all excellent rubs so I recommend picking them up, but you can also create your own variations.

3) Fall-Off-The-Bone Baby Back Ribs

This recipe is a bit of a classic. It promises perfect ribs whether you cook them in the oven, the grill or the smoker. This recipe distills the method down into take home points that will serve you well no matter what equipment you have available.


  • 2 tbsp kosher salt
  • 2 tbsp brown sugar
  • 2 tbsp black pepper
  • 2 tbsp smoked paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp dry mustard
  • 1 tsp ground celery salt
  • 1 tsp red chili flakes

4) 3-2-1 Competition Ribs

This recipe gives a great run down of the 3-2-1 method. It also gives you some insights into what competition judges are looking for.

Some purists think that the 3-2-1 method creates ribs that are “too tender”. If you don’t like fall off the bone ribs, then this one isn’t for you. But for most people the 3-2-1 perfect competition style rib recipe is a great way to keep all your guests happy.

Check out this BBQ ribs the Johnny Trigg way recipe for detailed instructions on the ingredients and technique.

5) Smoked Dr Pepper Ribs

Fan of Dr Pepper? Try it matched with pork and you may just have a new flavor obsession. For those who like their ribs spicy, there is the option to add a healthy amount of heat in this recipe too.


  • 2 racks baby back ribs
  • 4 Tablespoons yellow mustard
  • 4 Tablespoons Homemade Sweet BBQ Rub
  • 1 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon cayenne pepper optional
  • 8 Tablespoons salted butter
  • 1/2 cup brown sugar
  • 1/4 cup Buffalo sauce optional
  • 1 cup Dr. Pepper

Not convinced? Perhaps you just need to try it out. You can find the recipe here.

6) St Louis Ribs Competition Style

This a competition style recipe written by a competition judge. You are not going to get any better advice than that when it comes to cooking perfect St Louis cut competition-worthy ribs.


  • 2 slabs St. Louis Style Ribs
  • yellow mustard
  • your favorite rib rub
  • 1/4 cup butter
  • brown sugar
  • honey
  • 1/2 cup grape juice
  • your favorite bbq sauce

Aside from the insights from a judge, this recipe also allows room to customise your ribs, so it is definitely worth checking out. You can find it here.

7) Classic Smoked Ribs (You Can Use Your Own Secret Sauce for This One!)

This is a bit of a classic recipe, so it is a great one to start off with if you are a newbie. With easy to follow, step-by-step photos and instructions, cooking delicious ribs will be a super easy.

Although the author makes suggestions regarding rubs, liquids and sauces to use, there is plenty of room to customise rubs and sauces for the specific flavor combination you love.


  • 2 racks of pork ribs
  • 1 cup of Steve’s BBQ rub
  • 1/2 cup beer, pop or apple juice
  • 1 1/2 cups BBQ sauce

8) North Carolina Ribs – For Those That Like a Hit of Vinegar

These ribs have the distinctive flavor a vinegar based sauce brings to the table. This flavor is what sets North Carolina style ribs apart from the other styles of ribs such as Memphis style (which we will look at next).

If you would like to take a trip around America with your tastebuds, then why not start here?

9) Memphis Dry Rubbed Baby Back Ribs

If you prefer your rubs savory over sweet, and a little crispy over sticky, then you need to give this recipe a try. These ribs take us to Memphis, where the spice rub does the talking.


  • 2 (2 1/2- to 3-lb.) slabs baby back pork ribs
  • 1/3 cup kosher salt
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons paprika
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dry mustard
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground allspice
  • 1 tablespoon herbes de Provence
  • 1 cup apple cider vinegar, divided
  • 1 cup water, divided
  • 2 handfuls wood chunks

If you are ready for something a little different to your classic competition style ribs you have to check this out.

Wrapping It Up

Smoked pork ribs don’t need to be complicated to be delicious, and with the right recipe you can create something truly memorable. In this list we hope you have found both great recipes and a little bit of inspiration for your next barbecue. Why not schedule one in this weekend?

Do you have any tips for creating unforgettable smoked pork ribs? Why not let us know in the comments section below (without giving away all your secrets). And if you enjoyed this list, please be sure to share!