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Beginner Dry Rub Smoked Pork Ribs | Kita Roberts GirlCarnivore.com

Beginner Dry Rub Smoked Ribs

These ribs are perfect for every level griller because they don't rely on a tested homemade spice blend, basting for hours, or careful maintenance. Really, the only additional equipment you may want to have is a rib rack to stand them up. And that's not even a must.
Course Main Course
Cuisine American, barbeque
Prep Time 1 hour 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 5 minutes
Servings 8
Calories 647kcal


  • 4 lbs pork ribs about 2 racks of baby backs or St. Louis Style
  • 1 cup spice blend of choice use something with a hint of heat and a hint of sweet for a classic hit
  • Additional salt if needed for the blend
  • 1 cup apple cider vinegar
  • 2 cups barbecue sauce if desired


Prep the ribs

  • Prep your ribs by removing from the packages, patting dry and arranging on a clean flat work surface.
    4 lbs pork ribs
  • Work carefully to remove the membrane along the back of the ribs, if it hasn't already been trimmed for you.
  • Rub the ribs in a heavy coating of the spice mixture, wrap tightly in plastic wrap and let rest in the fridge for one hour.
    1 cup spice blend of choice


  • Preheat your grill for indirect heat by lighting the burner on one side to high, and the others to low. Set the grill to maintain a heat around 225/250 degrees F.
  • Arrange a small aluminum pan with a bit of water in it off on to the side of the grill over the grate.
  • When the grill is ready, arrange the ribs, bone side down (or in a rib rack) over the indirect heat.
  • Close the lid and let grill for 45 minutes.


  • Spritz the ribs quickly with a light coasting of the apple cider vinegar and close the grill again.
    1 cup apple cider vinegar
  • Allow the ribs to continue cooking, spritzing as you feel needed, for a total of 3 hours.

Sauce the ribs

  • Remove the ribs from the grill and arrange on a large bakign sheet. Brush the ribs with barbece sauce
    2 cups barbecue sauce
  • Increase the medium-high and fire off the ribs over high heat to get a nice sear – but move quick – as any sugars in that sauce will caramelize quickly and burn!

Rest & Serve

  • Rest the ribs for 5 minutes before slicing between the bone and meat to serve.


Add the flavor of real wood smoke to your gas grill by wrapping wood chips in foil and placing them over the direct heat. They can be replaced every 45 minutes, but do not really do much good after the first batch.


Serving: 1g | Calories: 647kcal | Carbohydrates: 50g | Protein: 28g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 872mg | Potassium: 945mg | Fiber: 13g | Sugar: 25g | Vitamin A: 663IU | Vitamin C: 1mg | Calcium: 522mg | Iron: 13mg