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Applewood Smoked Sweet and Spicy Ribs Recipe

Applewood Smoked Sweet and Spicy Ribs

When it comes to grilling and barbecuing, nothing beats the mouthwatering flavor of ribs, especially when they are prepared with a unique twist like Applewood Smoked Sweet and Spicy Ribs. This recipe brings together the perfect balance of sweetness, heat, and smoky goodness, making it an irresistible dish for any barbecue lover.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Ribs
  • 2 racks pork ribs Choose high-quality ribs for the best flavor and tenderness.
  • 2 tbsp applewood smoke seasoning Adds a distinct smoke flavor to the ribs.
  • 1 cup brown sugar Provides sweetness and helps create a caramelized crust.
  • 1/2 cup honey Adds a rich sweetness that balances the spices.
  • 1/4 cup apple cider vinegar Offers acidity to cut through the richness of the meat.
  • 1/4 cup soy sauce Enhances the overall flavor with its umami notes.
  • 2 tbsp Dijon mustard Adds a tangy kick to the ribs.
  • 2 tbsp garlic powder A must-have for flavor depth.
  • 1 tbsp onion powder Complements the garlic for a savory base.
  • 1 tsp cayenne pepper Adjust to taste for spice preference.
  • Salt and pepper to taste

Equipment

  • Smoker
  • Meat thermometer
  • Mixing bowls
  • Brush
  • Aluminum foil
  • Sharp Knife
  • Paper Towels

Method
 

  1. Step 1: Preheat your smoker to a steady temperature of 225°F (107°C).
  2. Step 2: Remove the membrane from the back of each rack of ribs. Pat the ribs dry with paper towels.
  3. Step 3: In a mixing bowl, combine the applewood smoke seasoning, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well.
  4. Step 4: Generously rub the spice mixture over both sides of the ribs.
  5. Step 5: Place the seasoned ribs in the smoker, bone side down. Smoke the ribs for 3 hours.
  6. Step 6: While the ribs are smoking, whisk together the honey, apple cider vinegar, soy sauce, and Dijon mustard in a separate bowl to prepare the glaze.
  7. Step 7: After 3 hours of smoking, brush the ribs with the honey glaze.
  8. Step 8: Return the glazed ribs to the smoker and continue to smoke for an additional 2 hours.
  9. Step 9: Use a meat thermometer to check the internal temperature of the ribs; they should reach 190°F (88°C).
  10. Step 10: Remove the ribs from the smoker and let them rest for about 10 minutes.
  11. Step 11: Slice the ribs between the bones and serve.

Notes

Leftover ribs can be shredded for sandwiches, tossed into salads, or added to pasta dishes for a smoky flavor boost.