Go Back
Mesquite Smoked Dry Rub Ribs Recipe (Tender and Flavorful!)

Mesquite Smoked Dry Rub Ribs

Welcome to the world of mouthwatering flavors with our Mesquite Smoked Dry Rub Ribs! These ribs are not just a meal; they are an experience that brings friends and family together around the grill or smoker.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Dry Rub
  • 1/4 cup brown sugar
  • 2 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tsp cayenne pepper optional
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
For the Ribs
  • 2 racks pork ribs
  • 1 cup mesquite wood chips for smoking

Equipment

  • Smoker or grill
  • Mixing Bowl
  • Meat thermometer
  • Brush for applying the rub
  • Aluminum foil (optional)
  • Wood chip smoker box (if using a grill)
  • Cutting Board
  • Sharp knife for slicing

Method
 

  1. Step 1: Preheat your smoker or grill: Set your smoker or grill to 225°F (107°C).
  2. Step 2: Prepare the dry rub: In a mixing bowl, combine the brown sugar, paprika, black pepper, salt, garlic powder, onion powder, chili powder, cayenne pepper (if using), ground cumin, oregano, and thyme. Mix well to create a uniform dry rub.
  3. Step 3: Remove the membrane: Flip the ribs over and locate the thin membrane on the back. Use a sharp knife to carefully slide under the membrane and peel it off.
  4. Step 4: Apply the dry rub: Generously apply the dry rub to both sides of the ribs, ensuring an even coating. Massage the rub into the meat for maximum flavor.
  5. Step 5: Soak the wood chips: While the ribs are resting, soak your mesquite wood chips in water for at least 30 minutes.
  6. Step 6: Prepare for smoking: Once the wood chips have soaked, drain them and prepare your smoker or grill.
  7. Step 7: Smoke the ribs: Place the ribs in the smoker or on the grill, bone side down. Add the soaked wood chips to the smoker box or directly onto the coals. Close the lid and let the ribs smoke for 4-5 hours.
  8. Step 8: Check for doneness: After about 4 hours, check the internal temperature of the ribs using a meat thermometer.
  9. Step 9: Rest the ribs: Once the ribs are done, remove them from the smoker and let them rest for about 10-15 minutes.
  10. Step 10: Slice and serve: Using a sharp knife, slice the ribs between the bones. Serve with your favorite barbecue sauce, sides, and enjoy!

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on the grill to maintain their flavor and texture.