Smoked Ribs Using Savu Birra Brown Sugar Pork Rub
Smoking ribs low and slow is a time-honored tradition that turns a tough rack into tender, juicy meat with a dark, sticky bark. This guide walks through an unwrapped method using Brown Sugar Pork Rub, with amounts, timing, how to tell when ribs are done, and how to keep the sugar from burning.
Shop the rub
Brown Sugar Pork Rub builds a sweet, caramelized bark on ribs, shoulder and chops. For a different style, try Honey BBQ, Hot and Sweet, or Kansas City Meat Rub.
What you need
- 1 rack pork ribs (baby back or St. Louis-style spare ribs)
- 1 to 2 tablespoons yellow mustard, as a binder (optional)
- 1 to 2 tablespoons Brown Sugar Pork Rub per side
- Spritz: 1/4 cup apple juice, 1/4 cup water and 1 tablespoon apple cider vinegar (optional)
- 1/2 cup of your favorite barbecue sauce
- A smoker or grill set up for indirect heat, and a probe thermometer
Step 1: Prepare the ribs
Pat the ribs dry. On the bone side, slide a butter knife under the thin membrane at one end, grip it with a paper towel and pull it off; it lets the rub reach the meat and makes the ribs easier to bite. Trim any loose flaps of meat or fat that could burn. Brush a thin coating of yellow mustard over both sides to help the rub stick. The mustard flavor cooks off.
Step 2: Apply the Brown Sugar Pork Rub
Sprinkle the rub evenly over both sides, starting with about 1 to 2 tablespoons per side for a typical rack, and pat it in. Let the ribs sit 15 to 30 minutes, until the rub looks moist. The brown sugar will caramelize during smoking and help form the bark.
Step 3: Smoke the ribs
Preheat the smoker to 225°F to 250°F. Fruitwoods like apple or cherry pair especially well with a sweet rub; hickory gives a bolder smoke. Place the ribs bone side down. As a rough guide, baby backs take about 4 1/2 to 5 hours at 225°F and spare ribs about 5 1/2 to 6 hours, but use these only as estimates.
Step 4: Spritz only if needed
After the first 2 hours, check the surface. If it looks dry or a few spots are darkening, lightly spritz with the apple juice mixture. Frequent opening lets heat escape and slows cooking, so once an hour at most is plenty.
Step 5: Add barbecue sauce
During the final 30 to 60 minutes, brush on a thin layer of barbecue sauce. It will set into a sticky glaze. A second thin coat 15 minutes later gives a deeper shine.
How to tell when ribs are done
Whole pork cuts have a safe minimum of 145°F with a three-minute rest, but tender ribs need much more cooking, usually to about 195°F to 203°F between the bones. Check tenderness three ways:
- Probe test: a thermometer slides in between the bones with almost no resistance.
- Bend test: lift the rack from one end with tongs; it bends deeply and the surface starts to crack.
- Bone test: the meat has pulled back about 1/4 inch from the bone ends.
A smaller baby-back rack and a thick spare-rib rack cook differently, so begin checking before the suggested finish time.
Protect the sugar
Keep ribs away from direct flame. If the outside darkens too quickly while the meat remains firm, shield it with foil or move it to a cooler area. Blackened sugar is a different result from a dark, well-developed bark: good bark is mahogany and tacky, not black and bitter.
Rest, slice and serve
Rest the ribs 10 minutes, then flip them bone side up so you can see the bones and slice between each one with a sharp knife. Serve with extra sauce, coleslaw, baked beans and potato salad. For the salad, try Potato Salad Seasoning.
Choosing a pork rub
| Rub | Style |
|---|---|
| Brown Sugar Pork Rub | Sweet, classic bark for ribs and shoulder |
| Honey BBQ Pork Rub | Honey-sweet barbecue flavor |
| Hot and Sweet Pork Rub | Sweet with a kick of heat |
| Kansas City Meat Rub | KC-style barbecue for pork and beef |
Frequently asked questions
Should I wrap my ribs?
This method doesn't require wrapping, which gives a firmer bark. Wrapping in foil speeds cooking and makes ribs softer. See our 3-2-1 rib method for a wrapped approach.
Can I make these in the oven?
Yes. Bake on a rack at 275°F for about 3 to 3 1/2 hours, sauce for the last 20 minutes, and finish under the broiler briefly. Add a pinch of Hickory Smoked Sea Salt for smoky flavor.
How much rub do I need for a party?
Plan on 2 to 4 tablespoons per rack. A 6.5-ounce bottle seasons several racks.
Explore more from Savu Birra
Browse our pork seasoning blends. Related reading: Smoking Ribs Using the 3-2-1 Method, Types of Ribs and the pork rub guide.
