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

Mesquite Smoked Dry Rub Ribs

Welcome to the world of mouth-watering flavors and smoky goodness with these Mesquite Smoked Dry Rub Ribs! This recipe will guide you through the process of creating a flavorful dry rub that infuses your ribs with a delightful blend of spices, paired with the unique taste of mesquite smoke.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Dry Rub
  • 2 racks pork ribs Choose high-quality ribs for the best flavor.
  • 2 tbsp brown sugar Adds sweetness and helps with caramelization.
  • 1 tbsp smoked paprika Enhances the smoky flavor.
  • 1 tbsp garlic powder Adds depth and richness.
  • 1 tbsp onion powder Complements the garlic flavor.
  • 1 tbsp ground cumin Provides an earthy, warm flavor.
  • 1 tbsp chili powder Adds a touch of heat.
  • 1 tsp cayenne pepper Adjust for heat preference, or leave it out for milder ribs.
  • 1 tbsp salt Essential for flavor enhancement.
  • 1 tsp black pepper Adds a bit of sharpness.
  • 1 tbsp mustard powder Helps the rub stick and adds tanginess.
  • 2 cups mesquite wood chips Soaked in water for 30 minutes.

Equipment

  • Smoker
  • Smoker box
  • Meat thermometer
  • Sharp knife
  • Mixing bowl
  • Paper towels
  • Aluminum foil

Method
 

  1. Step 1: Preheat your smoker to 225°F (107°C).
  2. Step 2: In a mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, chili powder, cayenne pepper, salt, black pepper, and mustard powder to create your dry rub.
  3. Step 3: Remove the membrane from the back of the ribs and pat them dry with paper towels.
  4. Step 4: Apply the dry rub generously to both sides of the ribs and let them sit for at least 30 minutes.
  5. Step 5: Soak mesquite wood chips in water for at least 30 minutes.
  6. Step 6: Place the soaked mesquite wood chips in the smoker box or directly on the coals, then place the ribs in the smoker bone side down.
  7. Step 7: Smoke the ribs for 4 to 5 hours, or until they are tender and the meat pulls away from the bones.
  8. Step 8: Check the internal temperature using a meat thermometer; they are done when they reach around 190°F (88°C).
  9. Step 9: Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing and serving.

Notes

Feel free to adjust the spice levels according to your taste preferences. These ribs can be cooked in advance and stored for meal prepping.