Smoked Pork Ribs

Total Time:
3 hr 25 min
Prep:
15 min
Cook:
3 hr 10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 racks pork ribs
  • House Seasoning, recipe follows
  • Jerry's Basting Sauce, recipe follows
  • Favorite BBQ sauce, if desired
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • Jerry's Basting Sauce:
  • 3/4 cup white vinegar
  • 3/4 cup lemon juice
  • 4 dashes Worcestershire sauce
  • 3 to 4 dashes hot red pepper sauce
  • 1 small onion, minced
  • 3 to 4 dashes salt
  • Seasoned pepper, to taste
  • 2 to 3 cups water
Directions

Prepare smoker to 250 degrees F. I use charcoal and wood chips such as hickory.

Remove membrane from ribs if desired. Rub thoroughly with House Seasoning. Place ribs on smoker grate and cover. Slow smoke ribs for 2 to 3 hours. Every 15 minutes brush ribs with vinegar solution. We serve our ribs without sauce. If you like sauce cooked on, brush ribs with sauce about 15 minutes before they are done, turning often, watching carefully that the sauce does not burn. Ribs are done when they are tender enough to easily pull from the bones. If you're not a sauce eater, remove ribs, cut and serve with BBQ sauce on the side.

In a medium saucepan, mix all ingredients and bring to a boil. Remove from heat. Use this sauce to brush ribs or chicken to keep moist.


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    24 Reviews
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    this recipe was very tasty we only used half the salt that was recommended and it was still to salty would recommend using a quarter cup
    Great smoked rib recipe, but hard to keep lit.
    Um, yeah, this recipe is great, BUT don't use all the house seasoning on the initial two racks of ribs. Avoid that mistake and this is a keeper.
    I wish I would have read the other comments before using this recipe. It ruined my ribs. We could not eat them. Terrible recipe.
    Paula always has great recipes and this is one of them. I have been barbecuing ribs for a long, long time now. The only thing I will not use on my ribs is salt. Pork is a piece of meat that does not need salt. The rest of Paula's rub works well.
     

     
    I like my ribs without sauce. I have been around barbecuers for many years and have always disagreed with the use of any kind of sauce on there ribs. I believe when you use sauce on your ribs it is because the ribs do not have enough flavor and the sauce is compensating for the lack of flavor.
     

     
    This is a great recipe despite what the other reviews have posted.
     

     
    Gabe
     
    www.southtexasbarbecue.com
     

     

     

     
    As many times as I've seen comments from people saying "too much salt, take recipe off site"- not mentioning any names. Let me TRY to spell it out for you.
     
    Paula's recipe for House Seasoning is for a batch to be kept in your pantry to have on hand for future use. That doesn't mean you use the whole thing! Have you ever heard of "season to taste" ?
     
    If you don't have the common sense to figure that out, then maybe you need to stick to those frozen meals or something.
     
    I haven't made this recipe yet but I'm well assured that it will be outstanding!
     
    I'm making it tomorrow.
     
    Like Ron White says, "You can't fix stupid! "
     
    For the people that use the whole house seasoning mixture-
     
    YOU WILL NOT BE THE NEXT IRON CHEF!!! LMAO!!!!!!!!!!!!
     
    Just as the person previously stated, USE YOUR HEAD. The discrepancies in the rating of this recipe just amazes me. If a recipe said you need a bottle of bourbon, and the instructions said something like "drizzle bourbon to taste on cake", do you actually think you'd use the whole bottle? You know what they say? "YOU CAN LEAD A HORSE TO WATER, BUT YOU CAN'T SLAP THE STUPID OUT OF THEM". Good Lord!!
    Umm...to the people complaining about the rub, the recipe for "House Seasoning" just means that's how Paula MAKES house seasoning, not how much to use in this recipe. It's similar to how Emeril's give you his essence recipe, it's just for your information. You season the ribs thoroughly, but not with the entire amount.
    Yes I agree with the other reviewer that the salt is way too much. Also, if you guys are doing more than one rack of ribs, you will need to slow smoke them for much longer as 2 to 3 hours is not enough to tenderize that cut of meat. You might also try to dampen that heat a bit as the idea is to smoke them slowly, not pulverize them. By the way, is this the first Paula recipe without a carton of sour cream in it?
     

     
    This recipe needs to be taken off the site. It has way too much salt in the rub no matter how much you use. The ratio of salt is too high. It caused us to throw away 4 racks of baby back ribs. I like Paula but the use of 1 cup of salt has to be a mistake. You need to either change the recipe or take it off before any one else makes ribs they cannot eat. From reading the other reviews, I would have thought it would have already been changed!
    I don't like sweet or saucy ribs. But I had never cooked ribs before, so I did not have a clue where to start. I don't have a smoker, so I put the ribs in the oven for 2 hours first, then onto the grill. But when I was putting together the vinegar spices, I did not think the flavors would meld together like I wanted. Plus I tasted the vinegar sauce with my finger and YUK. But I sopped the ribs every 30 minutes and WOW...the flavor was incredible. Just like I had envisioned! Thanks Paula!!
    I found this recipes very salty. Made the ribs inedible!!
    For all of those who thought this had too much salt: please read & review the entire recipe before making/posting.
     

     
    The recipe for House Seasoning is in addition to the original Smoked Pork Ribs recipe. It is included for reference so you can then "rub [the ribs] thoroughly with House Seasoning" per the rib recipe instructions.
     

     
    DO NOT use all the house seasoning that the recipe makes. Seriously people - do not give a recipe a bad rating because you cannot read or comprehend a recipe. Please use common sense.
    The fact that you use Paula's house seasoning does not mean you have to use it all. Please use you head, this is a recipe to store the seasoning for monhts if need be, not to use it all in one sitting.
    Way way way way too salty!!! I cut down on the salt as I have used Paula's "house seasoning" before and it was still overpowering. The vinegar mix was not very flavorful either. This was just disappointing. I would go with another recipe.
    I served these ribs for a pool party an they were the hit of the day!! Love them and have used it over and over again. Thanks Food Network and Paula!!
    Simple, basic, and wonderful. I smoked a lot of ribs and every time this is the favorite of friends and family. Enjoy.
    I followed the rub recipe, but felt 1 cup of salt was too much for this recipe, so I reduced it to 1/2 of a cup. My wife and I bit into the ribs and our taste buds were overwhelmed by the salt.
     

     
    Paula Dean... You steered me wrong!!!!
     

     
    Next time I cook ribs, I will cut back on the salt even more.
    Just made the ribs. Had my reservations about the amount of salt used, so I decided to reduce it by half. Couldn't even finish the meal. I would never serve this to anyone. I chose this because it was created by Paula, but I don't know what to think anymore. Sure it can look good, but man, that was aweful. Gordon Ramsey would have your head for this.
    I made this recipe for today (Fathers Day) and had 10 people over for ribs.
     
    Everyone raved about them and I was so amazed how delicious they were. Everyone wanted to take home some left-overs and we can't wait for dinner tomorrow night. Definitely a winner!
    The rub was great. I didnt mind the salt b/c we all like a lot of salt at my house. Of course i did not use nearly all of the rub. There is a good bit of it left for another day. The sauce, i thought would be like my own but it was not. Not even close. None of us liked it. I'll stick with my sauce but use that rub again.
    Loved it!!! My husband was in heaven!!!
     
    This was by far the best pork roast I have had in a while, and then used it for ribs for Labor Day.
    These ribs were wonderful... just like every recipe of Paula's I've made. Keep up the good work!
    Excellent
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