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

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 two 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.