Dairy Free Smoked Ribs
Slow-smoked ribs are one of those dishes that feel like pure celebration, and this recipe delivers fall-off-the-bone results that serve four people in serious style. The beauty here is that classic barbecue like this has never needed butter, cream, or cheese to be extraordinary — smoke, spice, and time do all the heavy lifting. A bold dry rub of smoked paprika, brown sugar, garlic powder, and a kick of cayenne gets pressed into the meat after a yellow mustard binder, then the whole rack rests overnight so every layer of flavor sinks in deep. The homemade barbecue glaze — built from ketchup, apple cider vinegar, Worcestershire sauce, and a touch more brown sugar — is naturally free of dairy and gets brushed on during the final stretch to create that gorgeous, lacquered finish. Smoking low and slow at 225°F for nearly six hours means the collagen fully breaks down, giving you that signature tenderness without any shortcuts or added fat. Whether you're cooking for guests with dietary restrictions or just want ribs that taste like they came from a serious pit, this method delivers every single time.
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Learn more →Ingredients
4 servings
For the ribs
- 2 racks baby back pork ribs (about 4–5 lb total)
- 2 tbsp yellow mustard
For the dry rub
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
For the barbecue glaze
- 1 cup ketchup
- 3 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp black pepper
For the smoker
- 3 cups hardwood smoking chips (hickory or apple), soaked in water for 30 minutes and drained
Instructions
- 1
The night before (or at least 8 hours ahead), remove the thin membrane from the bone side of each rack: slide a butter knife under the membrane at one end, grip it with a paper towel, and pull it off in one piece. Pat the ribs dry with paper towels.
- 2
Combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne in a small bowl and stir until evenly mixed. Brush both sides of each rack with yellow mustard, then press the dry rub firmly onto all surfaces. Wrap the racks tightly in plastic wrap and refrigerate for at least 8 hours or overnight.
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