Arkansas

Dry Rub Ribs

In the Ozark Mountains of Arkansas, BBQ purists let the meat speak for itself. These dry rub ribs showcase the Natural State's love for hickory smoke and bold spices without the distraction of sauce. The complex rub forms a flavorful bark that's crusty on the outside and juicy within.

5-6 hours Serves 4-6 225-250°F smoking Ozark Style

Equipment Needed

  • Smoker or charcoal grill
  • Hickory wood chunks or chips
  • Meat thermometer
  • Aluminum foil
  • Rib rack (optional)
  • Spray bottle with apple juice

Instructions

  1. 1

    Prepare the Ribs

    Remove the membrane from the bone side of the ribs by sliding a butter knife under it, gripping with a paper towel, and pulling it off. This allows smoke and seasoning to penetrate from both sides.

  2. 2

    Make the Ozark Dry Rub

    Combine brown sugar, paprika, chili powder, garlic powder, onion powder, salt, black pepper, cayenne, dry mustard, and celery salt. Mix thoroughly until well blended.

  3. 3

    Apply the Rub

    Coat ribs lightly with yellow mustard as a binder. Apply dry rub generously on both sides, pressing it into the meat. Let ribs sit at room temperature for 30 minutes while you prepare the smoker.

  4. 4

    Set Up the Smoker

    Prepare your smoker for indirect cooking at 225-250°F. Add hickory wood chunks - the traditional Ozark choice that provides a strong, bacon-like smoke flavor perfect for pork.

  5. 5

    Smoke the Ribs

    Place ribs bone-side down on the smoker. Smoke for 3 hours, maintaining consistent temperature. The rub will begin to form a dark, crusty bark as the sugars caramelize.

  6. 6

    Spritz and Continue

    After 3 hours, combine apple juice and vinegar in a spray bottle. Spritz the ribs every 30-45 minutes to keep them moist while building more bark. Continue smoking for 2-3 more hours.

  7. 7

    Check for Doneness

    The ribs are done when the meat has pulled back from the bones about 1/4 inch, internal temperature reaches 195-203°F, and the meat passes the bend test - it should crack when lifted with tongs.

  8. 8

    Rest the Ribs

    Remove ribs from the smoker and let rest for 10-15 minutes. This allows the juices to redistribute. True Ozark style means no sauce - the dry rub is the star.

  9. 9

    Slice and Serve

    Cut between the bones into individual ribs. Serve immediately with classic Southern sides like coleslaw, baked beans, and fresh cornbread. Some extra dry rub on the side is welcome for dipping.

Tips & Variations

  • The 3-2-1 Method: For more tender ribs, try wrapping in foil with butter and brown sugar for 2 hours after the initial 3-hour smoke, then unwrap for the final hour.
  • Baby Back Option: Baby back ribs can be substituted but will cook faster (4-5 hours total). They're leaner, so watch for drying out.
  • Make Rub Ahead: The dry rub can be made in large batches and stored in an airtight container for months. It also works great on chicken and pork shoulder.
  • Low and Slow: Never rush ribs by raising the temperature. The low 225°F allows collagen to break down slowly, resulting in tender meat.
  • No Peeking: Every time you open the smoker, you lose heat and smoke. Trust the process and keep the lid closed except when spritzing.
  • Leftover Ribs: Reheat leftover ribs in a 250°F oven wrapped in foil with a splash of apple juice to restore moisture.