Smoked BBQ Party Ribs

Smoked party ribs cut individually for bark on every side, sauced and braised until tender and packed with flavor.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings people

Calories 651kcal

Preheat your smoker to 275°F.
Lay the ribs flat on a cutting board and pat them dry. You can remove the membrane from the back of the rack if you prefer a cleaner bite, but for party ribs, it’s optional as the membrane tends to crisp up when cooked individually.
Use a sharp knife to slice between the bones to create individual ribs.
Transfer the sliced ribs into a large mixing bowl and add the yellow mustard. Mix until each rib is evenly coated.
Add the dry rub and mix until each rib is well coated in seasoning.
Place the seasoned ribs on the grates of the smoker and let them smoke for 1-½ hours until a nice bark forms on all sides.
Remove the ribs from the smoker and transfer them to an oven-safe pan or aluminum pan.
Sprinkle the remaining dry rub over the top, then add the stick of butter and barbecue sauce.
Cover the pan in foil and place it back on the smoker for another 1 to 1-½ hours, or until the ribs reach an internal temperature of 200°F.
Let rest for 10-15 minutes, then serve and enjoy alongside more barbecue sauce for dipping.

Season all sides of each rib for more bark and flavor in every bite.
Binder - A light coat of yellow mustard helps the rub stick, but it is optional. Hot sauce, Worcestershire sauce, or mayo also work.
Cook temp - Use an instant-read thermometer and pull ribs at 200°F for tender meat. Add 30 minutes if you want fall-off-the-bone ribs.
Wood - Oak, hickory, or applewood gives a balanced smoke flavor that complements pork.
Braising the ribs in a foil-covered pan (instead of wrapping individually) concentrates the sauce and speeds up cooking.