Dill Pickle Infused Barbecue Sauce Basic Smoked Ribs
Equipment
- Smoker
Ingredients
- 1 rack pork ribs
- ⅛ cup rib rub see note*
- ⅛ cup basting vinegar see note**
- 1 small serrano sliced (optional garnish)
Infused Barbecue Sauce
- 1 cup barbecue sauce see note***
- ⅙ cup dill pickle juice see note****
Instructions
- Pre-heat smoker to 225 °F
- (Optional) Remove the rib membrane if desired. To remove the membrane, use a butter knife on the back to loosen the membrane and then grip it with a paper towel to pull off.
- Generously season ribs with rub.
- Smoke for 4 hours, mopping with vinegar every hour.
- At some point while ribs are cooking, mix barbecue sauce and with dill pickle juice to make infused barbecue sauce.
- After 4 hours, baste ribs with sauce every 30 minutes until ribs are fully cooked to your liking or until hour 6. (Optional) Cover with foil during the last hour for more tender ribs.
- Remove ribs from smoker and place on cutting board, let sit for 5-10 minutes. Cut ribs into single bones and, if using, top with sliced Serrano peppers for garnish. Best served with remaining sauce heated on the side.
Notes
*Rib rub: Use your favorite pre-made rub or make your own. My go-to mix: 2 Tbsp ground mustard, 1 Tbsp garlic powder, ½ Tbsp black pepper, 1 tsp flake salt, and 2 Tbsp smoked paprika.
** Basting Vinegar: Try apple cider vinegar, white balsamic, or pickle juice. I love a mix of peach white balsamic and homemade habanero-serrano pickle juice.
*** Barbecue Sauce: KC Masterpiece Kansas City or Head Country Original work great. This recipe makes extra sauce for dipping.
**** Dill Pickle Juice: Use any brine you like — dill, spicy, or even sweet. We often use juice from homemade habanero-serrano pickles or Famous Dave’s Devil’s Spit pickles.
Oven Method (if you don’t have a smoker):
- Preheat oven to 275°F (135°C).
- Prepare ribs as directed, seasoning generously.
- Place on a baking sheet lined with foil and a wire rack (or directly on foil).
- Bake for 3 hours, brushing with vinegar or pickle juice every hour.
- After 3 hours, baste with the dill pickle infused barbecue sauce, cover with foil, and bake for another 1½–2 hours, until tender.
- For extra caramelization, uncover and broil for 2–3 minutes at the end — just keep a close eye on it!
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