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Brock’s Smoked Pork Back Ribs

  • Author: Meagan


As is with Brock’s Pulled Pork, this is another of our all time family favorites.  Below is the outline (after many years and a few smokers, all smoked meat is now done on the Kamado Joe), but Ron’s Rich and Deeply Satisfying BBQ Sauce is a must (so is feeling free to lick your fingers!)– enjoy!



2 racks pork back ribs (or one Costco pack…though we usually do 2 packs)

prepared mustard – (Brock always uses French’s mustard) – the mustard doesn’t affect the flavor at all, it’s used simply as ‘glue’ for the spice rub

your favorite spice rub for meat with NO sugar – we have a couple that we love from The Silk Road Spice Merchant

Your favorite ‘serving sauces’ – we love Ron’s Rich and Deeply Satisfying Barbecue Sauce – though since the ribs are cooked with it slathered on, you may choose to not serve the ribs with more

Your favorite coleslaw – we have many (it’s a mood thing), but Coleslaw (Clear) and Coleslaw (Tidewater) win the most often – and oh my goodness, while you’re at it, make the Creamed Corn too!


As always when ‘smoking’, you need to plan ahead. Pork ribs usually take around 5 hours and Brock has a very similar routine for all pork – 3 or 4 hickory wood chunks with a hickory and oak lump charcoal mix.

Trim the ribs if needed and peel off the membrane (gripping it with a paper towel is easiest).  Rub the meat all over with prepared mustard, sprinkle it generously with spice rub and get it onto the smoker.  Smoke at approximately 225 to 250 degrees for 5 or so hours until the internal temperature is 195 to 200 degrees – BUT – about an hour before you think they’ll be done, slather them with your favorite barbecue sauce.  Once the ribs have reached temperature, slather them again before leaving them to rest.  All smoked meat is best if you give it time to rest (so add the resting time into your preparation calculations!) and we have a designated ‘smoked meat cooler’ where the meat is well wrapped in heavy foil, and then towels, and then tucked into the cooler for a couple of hours before slicing into riblets and enjoying!



From Meagan's Kitchen

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