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Perfect Smoked Barbecue Pork Ribs

6 h 20 min



8 Servings

Perfect Smoked Barbecue Pork Ribs
  • Preheat your Evolve Kamado grill to about 110°C.

  • Make sure there are no direct flames. Place wood chips on coal for smoking. If you want a strong flavor - regularly check if more chips need to be added.

  • Meanwhile, remove the membranes from ribs.

  • Whisk together all ingredients for the BBQ rub and apply evenly over ribs. 

  • Place ceramic deflectors and grill grates. Lightly brush the grates with olive oil and put ribs bone-side down for three hours.

  • Prepare the basting sauce by whisking together all the ingredients.

  • After three hours, wrap ribs tightly in aluminium foil for an airtight seal. Place bone-side up for two hours.

  • Unwrap the ribs and return to Evolve kamado bone-side down for 30 minutes.

  • Apply the basting sauce evenly on ribs in several thin layers and place the ribs back on the cooking grid for 30 min.


If you have any leftover dry rub, store store it in a container with a lid in a cool, dark place for up to six months. Just make sure that leftover dry rub did not come into contact with raw meat.
Make sure to check that the temperature does not rise higher than 130°C to prevent burning.

This is the recipe you have been looking for – perfectly smoked barbecue pork ribs. An easy, fool-proof method will leave you with juicy, delicious, sweet and savory meat that falls off the bone as you touch it. A great addition to your BBQ party this weekend!


Main ingredients

  • Pork Rib

BBQ basting sauce

  • 32 g paprika

  • 2 tablespoons chili powder

  • 2 tablespoons cumin

  • 2 tablespoons brown sugar

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon oregano

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1/2 teaspoon cayenne

  • 120 ml cider vinegar

  • 120 ml soy sauce

  • 120 ml water

  • 60 ml Worcestershire sauce

BBQ dry rub

  • 130 g brown sugar

  • 65 g paprika

  • 2 tablespoons salt

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon white pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon cayenne pepper, or to taste

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