How to Smoke Pork Ribs from Frozen

From the freezer to the smoker, seasoned and glazed pork ribs.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 3 30

Resting Time 15

Total Time 3 55

Servings

Calories 741kcal

Author Jordan Hanger

Preheat the smoker to 225°F.
Remove the frozen rack of ribs from the packaging and slather yellow mustard over it.
Season ribs with an all-purpose bbq rub covering all sides.
Place ribs on the smoker and smoke them for 2 hours before opening the lid.
When the bark has set and the internal temperature of the ribs reaches 165°F or more, it's time to wrap.
Lay down a sheet of aluminum foil large enough to wrap the ribs in. Dot over some pats of butter and sprinkle with brown sugar and a drizzle of honey. Place the ribs meat side down on the foil and wrap tightly.
Place ribs back into the smoker and continue smoking until they reach 195°F internally. Then unwrap the ribs and place them meat side up in the smoker.
Glaze the ribs with BBQ sauce and increase the temperature of the smoker to 250°F for the last 30 minutes.
Allow the ribs to rest on the cutting board for 15 minutes before slicing between each bone to serve.

Spritzing - The thawing of the ribs will keep the ribs moist. So no need to spritz for the first couple of hours.