Smoked Ribs Recipe PLUS Beginner Tips for the Most Amazing Pork Ribs

Smoked rib recipes are a dime a million. YouTube and Google are jam packed with information on how to smoke ribs. Unfortunately, most of the recipes out there don’t make it easy to master the timing of a smoked rib, and a beginner would never realize the learning curve that’s involved in mastering amazing ribs.

No doubt about it, pork ribs can be quite tricky to master. If you’re not careful, one time your ribs might be the most amazing ribs you could dream of eating; other times they will be over smoked and dry—or undercooked with the thickest parts still clinging hard to the bone.

In this article, I reveal my tips for getting consistent results, along with step-by-step instructions and mouth-watering photos to get you on the right track and cooking some of the world’s best ribs this weekend!

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Last week we cooked party wings, baby back ribs, and pork butts for 90 people at the annual Fisher’s Country Store employee picnic. I used my Meadow Creek SQ36 Smoker to smoke the ribs and pork butts and my BBQ26S Chicken Cooker to grill the wings.

The evening before I prepped the butts and ribs. The next morning I got up early to clean my smoker and got the butts on by 8:00 am. By 6:00 that evening we delivered the meat. It was a long day, but very rewarding to master the challenge of cooking for a crowd and see so many people enjoy it.

Read on to kick your appetite in high gear…

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I just returned from a week long trip to Iowa where Marlin runs our sales office and warehouse. A highlight of the trip was cooking on the Meadow Creek BX50 Smoker. One day we loaded it with St. Louis ribs, chickens, pork loin, and pork butts. A couple days later we cooked ribs, chicken, loin, and a turkey. Here are a bunch of shots from these cooks to bring you closer to the BX50 and tantalize your taste buds with delicious barbecue produced on this smoker.

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As mentioned in my homemade rib rub blog post earlier this week, I had the opportunity to cook a bunch of baby back ribs and shrimp for a small gathering last week. This post is not a step-by-step recipe on how to smoke ribs (click here for my smoked ribs recipe). But for now, a pile of photos to tingle your taste buds and a few lessons about cooking ribs on a Meadow Creek SQ36 Offset Smoker.

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On Saturday I had the privilege of cooking for a small get-together about an hour from my house. I cooked 12 racks of ribs on my Meadow Creek SQ36 Offset Smoker and 10 pounds of shrimp on my Weber Kettle Grill.

I’ll tell you more about the cook in my next blog post later this week, but first, let’s talk about the rub.

My favorite seasoning to use on ribs is Meadow Creek Brisket Rub. The evening before the cook, I realized that I have no where nearly enough for a dozen racks of ribs. I have various kinds of seasonings sitting around, but I wanted them all to be the same, and I wanted a certain flavor. Time was running out, so the only thing left to do was completely freak out or mix my own.

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Are you dreaming of starting a part-time barbecue business but don’t have the cash or time to pull it off right now?

Or perhaps you’ve figured out how to cook amazing barbecue and now you’re hearing things like, “you should do this for a business” or “would you cook for us at our family get-together?” but all you’ve got is backyard toys like a small charcoal grill and offset smoker?

Well, I’ve been there and done that… and I’ve learned that it is possible to feed quite a few people with my Meadow Creek SQ36 Smoker and BBQ26S Chicken Cooker.

In 2014 I had the privilege of cooking for two different local businesses. Since I’m just a backyarder, my equipment is small, and the kitchen I was using in our rented apartment was crowded. In spite of that, I was able to make a decent chunk of cash without investing in any more equipment.

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