Smoked Riblets Recipe: How to Smoke Riblets

• 4 pounds pork riblets
• 2 tablespoons olive oil
• ½ tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon mustard powder
• ¼ teaspoon ground cumin
• 1 cup barbecue sauce
• ¼ cup apple juice or apple cider

Note: The total time does not include 35 minutes of inactive time.

1. 1

   Preheat a smoker or pellet grill to 225 degrees Fahrenheit.

2. 2

   Remove the riblets from the refrigerator. Use a paper towel to pat them down thoroughly to remove excess moisture. Allow the riblets to rest at room temperature for 20 minutes.

3. 3

   Using a pastry brush or your fingers, brush the riblets with a thin layer of olive oil.

4. 4

   In a large bowl, whisk together your dry rub ingredients. Combine the salt, pepper, paprika, brown sugar, garlic powder, onion powder, mustard powder, and cumin until incorporated.

5. 5

   Sprinkle the rub over the riblets and use your fingers to massage the seasoning into the meat.

6. 6

   Place the riblets directly onto the smoker grates over indirect heat, close the lid, and smoke them until a meat thermometer inserted into the thickest part of a rib reads 150 degrees Fahrenheit, about 2–3 hours.

7. 7

   In a small bowl, whisk together the bbq sauce and apple juice. Using a pastry brush, slather a ¼ cup of bbq sauce over each rib. Close the lid of the smoker and continue to cook the riblets until the sauce is thick and the internal temperature reaches 180–185 degrees Fahrenheit, about 30 additional minutes.

8. 8

   Using tongs, remove the riblets from the smoker and let them rest for 15 minutes before serving.

9. 9

   Wrap leftover riblets in aluminum foil and refrigerate for up to 5 days.

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