Pork short ribs are a satisfying cut of meat that benefits from a long, slow cooking process. Cooking them on a smoker breaks down the tough tissues, resulting in a tender texture and a flavorful outer crust known as bark.
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This method requires minimal hands-on work but a few hours of patience. A basic dry rub provides the seasoning, while an occasional mist of apple juice keeps the surface from drying out as the meat cooks.
Why You'll Love This Recipe
- Removing the membrane allows the dry rub to penetrate the meat more effectively
- Applying the rub a few hours ahead of time acts as a dry brine, drawing flavor deeper into the pork
- Spraying the ribs with apple juice helps build a caramelized crust while preventing the edges from burning
Essential Ingredients
- Pork short ribs: Look for a rack with 6 to 9 bones. You can ask your butcher to trim them if they are too large.
- Barbecue rub: A combination of a savory, pepper-heavy rub and a sweeter rub works well. Choose blends without too much salt to avoid over-seasoning.
- Apple juice: Used for misting the meat. You can substitute this with apple cider or water mixed with a splash of apple cider vinegar.
- Yellow mustard: A thin layer helps the dry rub stick to the meat. It will not leave a mustard flavor after smoking.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep the Ribs: Start by removing the membrane from the back of the ribs. This thin layer can become tough during cooking. Once removed, coat the ribs evenly with your chosen dry rubs.
Dry Brine: Let the seasoned ribs sit in the refrigerator for at least four hours. This resting period allows the salt in the rub to work its way into the meat, improving the flavor and moisture retention.
Smoke the Pork: Set your smoker to a low temperature and place the ribs on the grate. Let them cook steadily, misting them with apple juice every half hour to encourage a good bark to form.
Rest and Slice: The ribs are done when the meat is very tender. Let them rest under a loose piece of foil before cutting between the bones to serve.
You Must Know
- The safe internal temperature for pork is 145°F (63°C) followed by a 3-minute rest
- Pork short ribs require cooking to around 200°F (93°C) so the tough connective tissues break down
- Using two types of rub gives the bark a balanced flavor, but you can use 6 tablespoons (90 g) of your preferred pork rub instead
- Keep the apple juice in a food-safe spray bottle for easy application during the long cook time
Serving Ideas
Serve these smoked ribs with classic barbecue sides like coleslaw, potato salad, or baked beans.
Storing & Reheating
Store leftover ribs in an airtight container in the refrigerator for up to 4 days. You can freeze them for up to 3 months. Reheat in a 250°F (120°C) oven wrapped in foil with a splash of water or apple juice until warmed through.
FAQ
Can I skip the dry brining step?
Yes, you can cook the ribs immediately after seasoning, but letting them rest in the fridge for a few hours improves the flavor and texture.
Do I need to wrap the ribs in foil while they smoke?
This recipe leaves the ribs unwrapped for the entire cook to build a firm bark. If you prefer softer ribs, you can wrap them in foil halfway through the cooking process.
How do I know when the ribs are done?
The ribs are ready when a meat thermometer inserted into the thickest part of the meat between the bones reads about 200°F (93°C) and goes in with little resistance.
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📖 Recipe Card
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Pork Short Ribs
- Total Time: 370 minutes
- Yield: 4 servings 1x
Description
Bone-in pork short ribs are coated in a dry rub and smoked low and slow until tender.
Ingredients
- 1 rack pork short ribs, 6 to 9 bones (about 3 lbs / 1.4 kg)
- 2 tablespoons (30 g) yellow mustard
- 3 tablespoons (45 g) sweet barbecue rub
- 3 tablespoons (45 g) savory barbecue rub
- 1/2 cup (120 ml) apple juice
Instructions
- Remove the thin membrane from the bone side of the pork short ribs using a butter knife to pry up a corner, then pull it off with a paper towel.
- Coat the ribs on all sides with a thin layer of yellow mustard to help the seasoning stick.
- Sprinkle the ribs evenly with the savory barbecue rub, followed by an even layer of the sweet barbecue rub.
- Place the seasoned ribs in the refrigerator to rest for at least 4 hours, or up to overnight.
- Preheat your smoker to 225°F (107°C) using indirect heat. Fill the water pan if your smoker has one.
- Place the ribs directly on the smoker grate, bone side up, and smoke for 6 to 7 hours.
- Spray the meat lightly with apple juice every 30 minutes after the first hour of cooking.
- The pork is safe to eat when it reaches an internal temperature of 145°F (63°C) with a 3-minute rest, but for tender ribs, continue cooking until the meat between the bones reaches 200°F (93°C).
- Remove the ribs from the smoker, cover loosely with aluminum foil, and let them rest for 10 minutes before slicing between the bones to serve.
Notes
- The safe internal temperature for pork is 145°F (63°C) followed by a 3-minute rest. Pork short ribs require cooking to around 200°F (93°C) so the tough connective tissues break down.
- Using two types of rub gives the bark a balanced flavor, but you can use 6 tablespoons (90 g) of your preferred pork rub instead.
- Keep the apple juice in a food-safe spray bottle for easy application during the long cook time.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Smoked
- Cuisine: American
