Cajun Smoked Ribs Recipe

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Smoked ribs will become your new favorite way to prepare ribs. This Cajun Smoked Spare Ribs recipe works for smoked beef ribs or pork. The dry rub recipe for ribs is simple, and the ribs are given more flavor with a kicked up, Louisiana-style BBQ sauce. There’s so much great Cajun flavor in this smoked ribs recipe, you may feel like you’ve been transported right into the Bayou of Louisiana.

 

smoked ribs mopped with Louisiana-style BBQ sauce

My husband “Hasome” and I recently invested in our first “real” grill, which has a smoker and roaster option on it. The gas smoker/grill is so completely awesome, fun, and easy to use! The roasting rack will fit a 25-pound turkey, so now I don’t have to worry about how Thanksgiving dinner will fit into my tiny little oven. I highly recommend that you get one for yourself, if you can afford it.

If you have a grill you love and are simply looking for a smoker, there are some great reviews available online. The Electric Smoker Guy website has a review of the 10 best electric smokers for 2018.

Cajun-Spiced Dry Rubbed Smoked Pork Ribs

Smoked Ribs Recipe Notes

This Cajun smoked ribs recipe is one that I adapted from a baked ribs recipe I found in an old cookbook at the library. Cooking ribs in the oven is a great option if you don’t have access to a smoker, but the flavor you get from smoked ribs can’t be duplicated in an oven. The recipe I found uses simple spices in a dry rub recipe, so I knew it would be the perfect recipe to convert. Dry rubbing ribs keeps them moist during smoking and gives them amazing flavor.

I made chipotle rubbed ribs last year on my ridiculously old kettle grill. Those grilled baby back ribs looked awful, but tasted wonderful. The thing I didn’t like about them, though, was that they were just dry-rubbed with spices… I never finished them off by mopping them with a wet sauce. The Cajun style barbecue sauce takes the smoked pork ribs to a whole new level; it’s downright heavenly!

Cajun-Spiced Smoked Spare Ribs

You can mop the smoked spare ribs with any type of BBQ sauce. I love this homemade barbecue sauce recipe from Around My Family Table. I found a brand of bottled Cajun-style BBQ sauce that I like and kicked it up a bit. It’s got the perfect amount of spice to amp the flavor without overpowering the ribs with too much heat. I think I’ll use it next time I make my slow cooker barbecue sticky rice.

This smoked ribs recipe is for cooking ribs on a smoker, but I’ve also included instructions for cooking them in an oven. This recipe will work for smoked beef ribs or pork ribs.

Cajun-Spiced Smoked Spare Ribs Recipe from ItsYummi.com - This recipe has an option for smoking the ribs with a smoker or baking them in an oven. They're dry rubbed first and then finished off with a tangy Louisiana style barbecue sauce.

 

How to Serve Smoked Ribs

You can serve dry rubbed ribs as they are, offer different flavored barbecue sauces at the table, or mop them with sauce. Great options for side dishes to serve with your ribs include:

Slow Cooker BBQ Baked Beans and Smoked Sausage

Click the photo for slow cooker BBQ baked beans recipe!

Happy Grilling!

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Cajun Smoked Ribs

Prep Time 15 mins Cook Time 3 hrs Serves 6

This smoked ribs recipe is for cooking ribs on a smoker, Instructions for cooking them in an oven is also included. This recipe works for smoked beef ribs or pork ribs.

Ingredients

  • 3 pounds pork ribs (baby back or spare ribs)

For Dry Rub:

  • 1 Tablespoon Hungarian paprika
  • 1/2 Tablespoon sea or kosher salt
  • 1/2 Tablespoon garlic powder
  • 1 teaspoon black pepper
  • 3/4 teaspoon. onion powder
  • 3/4 teaspoon dried leaf oregano
  • 3/4 teaspoon dried thyme leaves
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon creole seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup packed brown sugar (preferably dark)

For Barbecue Sauce:

  • 1/2 cup Louisiana-Style Barbecue Sauce
  • 1/2 teaspoon molasses
  • 1/4 teaspoon creole seasoning
  • 1/8 teaspoon garlic salt
  • 1/16 teaspoon onion powder

Directions

  1. Remove sinew (silver skin) from back of ribs. Place rack of ribs, meat side up, onto a large sheet of heavy duty foil (2-3 times larger than the size of the ribs).
  2. Add all dry rub ingredients to a small bowl and stir to combine. Rub approximately half of the mixture onto the meaty side of the ribs. Turn ribs over, and rub on the remaining mixture.
  3. If you'll be smoking your ribs, place them onto the smoker and smoke for approximately 1 hour per pound. Spritz them with a 3:1 solution of vinegar and oil every 30 minutes to keep them from drying out. Add more wood chips as necessary. Mop with sauce only during the last 30 minutes to prevent it from burning.

IF OVEN COOKING, CONTINUE HERE:

  1. Bring up sides of foil to the center, then roll down tightly. Roll up each end, using caution so as not to tear or make holes in the foil. Place packet onto a foil-lined baking sheet.
  2. Heat oven to 300º F.
  3. Place pan with ribs into oven and bake for 2.5 hours. Remove pan from oven.
  4. Increase oven temperature to 350 degrees.
  5. Carefully open foil, and flip ribs over so they're bone-side up.
  6. In small bowl, whisk together sauce ingredients well. Coat bone side with a little less than half of the sauce.
  7. When over has reached 350º, place pan back into oven with ribs uncovered and bake for 10-12 minutes.
  8. Remove from oven, turn ribs over, and coat meaty side with the rest of sauce.
  9. Return to oven and bake for another 10-12 minutes.
  10. Remove from oven and use a sharp knife to cut between the bones into serving-sized pieces.

Recipe Notes

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If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!

smoked-spare-ribs-titled

photo collage of Cajun Smoked Pork Ribs

Cajun Smoked Ribs Recipe - This recipe has an option for making smoked ribs or baking ribs in an oven. #grilling #electricsmoker #ribs #recipe #cajunrecipe

15 Replies to "Cajun Smoked Ribs Recipe"

  • colleen June 11, 2015 (9:18 am)

    Yum! These are perfect for summer get togethers!

  • Paula June 9, 2015 (6:46 pm)

    These look delicious Becca! Beautiful pics, as always! Will have to give them a try 🙂 Hope you’re doing good!

    • Chef Becca June 10, 2015 (7:49 pm)

      Thank you, Paula! I hope you’re able to try the ribs recipe. They just fall off of the bone… yum!

  • Mary (The Godmother June 9, 2015 (2:37 pm)

    Awesome! Those look delicious!

  • Stephanie June 9, 2015 (2:27 pm)

    I wish I had space for a smoker at our house. I love anything cooked in a smoker and know these taste delicious. Wonderful SRC post.

    • Chef Becca June 9, 2015 (2:40 pm)

      Stephanie, I live in a tiny apartment, but I’m lucky that there’s a small patio outside with just enough space for small smoker. It’s been a real treat to use! These ribs really were delicious. Thanks for stopping by!

  • cakeSpy June 9, 2015 (7:55 am)

    Oh my savory yum. These sound amazing. Whenever it’s billed as “cajun” my attention is piqued right away. And these definitely warrant my attention!

    • Chef Becca June 9, 2015 (11:59 am)

      You’re so sweet, Jessie. Thank you!

  • Amanda June 8, 2015 (6:35 pm)

    Oh my goodness! These ribs look so yummy!

  • Sara June 8, 2015 (8:37 am)

    These look amazing Chef! YUMMM!

    • Chef Becca June 9, 2015 (11:58 am)

      Such a sweet compliment from you, Chef Sara… thank you!

  • Kelly June 8, 2015 (5:39 am)

    Oh, Becca!!! You did a fantastic job!! They look AWESOME! Ya done did me proud! 😀 Thanks so very much, and so happy to hear that you two enjoyed them as much as we did! Someday, I’m going to win a smoker! For now I’ll be dreaming of a large, green egg…… 😉 😀 Thanks again, Becca, the photos are just stunning! 😀

    • Chef Becca June 8, 2015 (8:35 am)

      Awww, thank you, Kelly! Your spice blend was dead on perfect for smoking purposess and the sauce had just enough kick to leave a little zing on my tongue. Our smoker was just over $200… SUCH a great investment, but yeah… bring on the Big Green Egg!

  • Miz Helen June 8, 2015 (12:05 am)

    Your Ribs are just beautiful and so are your photos! I love this recipe and I will be trying it soon. It’s fun cooking with you in the SRC!
    Miz Helen

    • Chef Becca June 8, 2015 (8:33 am)

      Thank you, Miz Helen! The ribs were absolutely delicious. I hope you’ll give them a try yourself some time.

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