If you are reading this, you probably love smoking ribs, right? So do I! However, I do not always have a lot of time on my hands, and often I am trying to fit too much into a weekend. These hot and fast smoked pork ribs, smoked and braised in butter and bbq sauce, will allow you to fit some great tasting ribs into a tight window on a Saturday or Sunday. You can put these pork ribs on the smoker at 3:00 and serve them at 6:30 with out compromising taste or tenderness. Easy, fast, and delicious…. lets get cracking!
If you prefer watching a video, showing the whole process, check out my video below. It shows how to prep the ribs, proper amount of seasoning, etc….
Basic Process for Hot & Fast Pork Ribs
- Pick out a great looking rack of St. Louis or Baby Back Ribs. I prefer St. Louis as they cook more evenly.
- Start the smoker, ramping up to a set temperature of 325 F. I use a Flame Boss setup on my Big Green Egg to hold temperature right where I want it. Check out my flame boss review here.
- Rinse, Dry, and Trim the Ribs. Do not remove the silver skin on the bone side.
- Season with an easy 6 ingredient Rub.
- Smoke unwrapped for 2.5 hours. Spritz with apple cider vinegar and water solution at the 1 hour mark, and then every 30 minutes.
- Spread the butter and bbq sauce mixture on both sides of the ribs, and then wrap tightly in foil, meaty side down. Place on smoker for 45 minutes.
- Remove and let the ribs rest in the foil for 15-30 minutes. Slice and serve!
Want more Amazing BBQ Rubs that will take your Backyard BBQ to the Next Level? Download my favorite Everyday BBQ Rub Recipes below….
Download my Free Everyday BBQ Rub Recipe E-book
I really think you will love these ribs, especially considering how fast you can make them. If you have any questions, leave me a comment or shoot me an email.
Hot and Fast Smoked Pork Ribs
Smoke St. Louis Spare Ribs or Baby Back Ribs in only 3.5 Hours from start to finish!
Ingredients
- 2 Racks Pork Ribs St. Louis Spare Ribs or Baby Back Ribs
BBQ Rub
- 1 Tablespoon Ground Black Pepper
- 1 Tablespoon Sea Salt
- 1 Tablespoon Celery Salt
- 1 Tablespoon Ground Ancho Chile
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
BBQ Sauce & Butter Glaze
- 1 stick Unsalted Butter
- 1 cup BBQ Sauce Sweet, spicy... whatever you prefer
Rib Spritz / Mop
- 1/2 Cup Apple Cider Vineger
- 1.5 Cup Water
Instructions
Pick out a great looking rack of St. Louis or Baby Back Ribs. I prefer St. Louis as they cook more evenly. Usually in the 3-4 lb range. Avoid previously frozen ribs or prepackaged ribs.
Start the smoker, ramping up to a set temperature of 325 F.
Rinse, Dry, and Trim the Ribs. Do not remove the silver skin on the bone side.
Season both sides of ribs with the Rib Rub. Use approximately 1.5 - 2 Tablespoons per rack of ribs.
Mix water and apple cider vinegar together in food safe spray bottle
Melt butter and mix in bbq sauce to create the rib glaze to apply prior to wrapping in foil. Reheat if needed before spreading on ribs.
Smoke unwrapped for 2.5 hours. Spritz with apple cider vinegar and water solution at the 1 hour mark, and then every 30 minutes. Turn the Ribs twice during the process to allow even cooking.
Spread the butter and bbq sauce mixture on both sides of the ribs. Use about 3 Tablespoons on each side of ribs. Wrap tightly in foil, meaty side down. Place on smoker for 45 minutes.
Remove and let the ribs rest in the foil for 15-30 minutes. Slice and serve!
Recipe Notes
Cooking time does vary some with the type of smoker and the size of the ribs. I typically use a big green egg for this recipe, monitoring the temperature at the same grate level of the ribs.
Want more Amazing BBQ Rubs that will take your Backyard BBQ to the Next Level? Download my favorite Everyday BBQ Rub Recipes below….
