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smoked pork ribs hot and fast-10

Hot and Fast Smoked Pork Ribs

Smoke St. Louis Spare Ribs or Baby Back Ribs in only 3.5 Hours from start to finish! 

Course Dinner
Cuisine BBQ, Grilling, smoking
Servings 4

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

  1. 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. 


  2. Start the smoker, ramping up to a set temperature of 325 F.


  3. Rinse, Dry, and Trim the Ribs. Do not remove the silver skin on the bone side.


  4. Season both sides of ribs with the Rib Rub.  Use approximately 1.5 - 2 Tablespoons per rack of ribs.  


  5. Mix water and apple cider vinegar together in food safe spray bottle 

  6. 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. 

  7. 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.  


  8. 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. 


  9. 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.