All-Purpose Barbecue Ribs

Name: All-Purpose Barbecue Ribs
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 6½ pounds rib racks (your choice of St. Louis-style pork spareribs, lamb spareribs, or beef short ribs); 1 cup Fette Sau Dry Rub; 1 cup Vinegar Sauce

Tender, slow-smoked ribs coated in a flavorful dry rub and cooked to perfection. This versatile recipe works great with pork spareribs, lamb spareribs, or beef short ribs, making it truly all-purpose.

8 servings

17 hr 10 min

Published October 4, 2025

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Ingredients

•6½ pounds rib racks (your choice of St. Louis-style pork spareribs, lamb spareribs, or beef short ribs)
•1 cup Fette Sau Dry Rub
•1 cup Vinegar Sauce

Cooking Instructions

1.
Put the ribs on a rimmed baking sheet and coat all over with the dry rub, patting it onto the surface until the meat has a thin, even layer of rub (you may not need all of the rub). If you have time, let the meat rest for 1 hour, or until the rub starts to turn into a pasty coating.
60 min
2.
Preheat a smoker to 225°F or set up a grill for smoking. Soak wood chips, if using.
15 min
3.
Place the racks of ribs, meaty side up, in the smoker and smoke, maintaining a smoker temperature between 200°F and 225°F, replenishing the charcoal and wood chunks or chips as needed.
15 min
4.
After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-7 hours.
360 min
5.
After about 2 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 150°F, the ribs are ready. Total cooking time should take 3-5 hours.
240 min
6.
After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-6 hours.
330 min
7.
Using tongs or a pair of heavy rubber gloves, transfer the racks to a cutting board and let rest for 10 minutes before cutting them into individual ribs and serving, with Vinegar Sauce on the side, if desired.
10 min

Cooking Instructions

Put the ribs on a rimmed baking sheet and coat all over with the dry rub, patting it onto the surface until the meat has a thin, even layer of rub (you may not need all of the rub). If you have time, let the meat rest for 1 hour, or until the rub starts to turn into a pasty coating.

60 min

Preheat a smoker to 225°F or set up a grill for smoking. Soak wood chips, if using.

15 min

Place the racks of ribs, meaty side up, in the smoker and smoke, maintaining a smoker temperature between 200°F and 225°F, replenishing the charcoal and wood chunks or chips as needed.

15 min

After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-7 hours.

360 min

After about 2 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 150°F, the ribs are ready. Total cooking time should take 3-5 hours.

240 min

330 min

Using tongs or a pair of heavy rubber gloves, transfer the racks to a cutting board and let rest for 10 minutes before cutting them into individual ribs and serving, with Vinegar Sauce on the side, if desired.

10 min