Here is my go-to smoked ribs recipe that I’ve developed through trial and error over the past few months. I started out using my Joule to cook ribs sous vide, so some of what I do is from that recipe. However, once I got my Presto Indoor Smoker, I brought back some of my traditional techniques.
Gather the ingredients.
- 1 Rack of Spareribs
- 2 tbsp. Kosher Salt
- ½ tsp. Pink Curing Salt
- 2 tbsp. Black Pepper
- 2 tsp. Kosher Salt
- 1 tsp. Accent
- 1 tsp. Smoked Paprika
- ½ tsp. Mustard Powder
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ½ tsp. Celery Seed
- 4 tbsp. Texas Honey
- 2 tbsp. Pecan Liquid Smoke
- Presto Indoor Smoker
- Ninja Foodi Grill or Oven
- Pecan wood chips
- Pink Butcher Paper
Let’s go to work.
- Mix salt and pink salt and make sure they are combined.
- Cut the rack in half to fit inside the smoker and season each half evenly. The pink salt is optional but is essential to creating a “smoke ring.”
- Let the ribs rest in the salt brine for about 10 minutes.
- Combine honey and liquid smoke in a saucepan on medium heat and mix well.
- Once the glaze is heated through and well combined, mop the ribs all over with it.
- Place the ribs in the smoker and set it to “Combo” smoke for five hours.
- Leave the ribs open for the first 3 hours, then wrap in butcher paper for the last 2 hours.
- Remove the ribs from the smoker, and mop again with more of that smoky honey glaze.
- Combine all the spices in a shaker, mix well, then dust the ribs all over, being sure to get it in all the cracks and crevices.
- Preheat the Ninja Foodi Grill to “Air Fry” at 400 °F; however, you can also do this in the oven under the broiler.
- Set the ribs in the air fry basket and let them crisp up until they develop a beautiful bark, about 5–10 minutes.
‘Nuff said! Pull those ribs out of the Foodi/oven, let them rest for a few minutes, then cut them up and enjoy!