Beginner-Friendly Smoked Ribs and Chicken
Learn the basics of smoking ribs and chicken with this easy-to-follow recipe. Perfect for beginners, this guide covers essential equipment, techniques, and flavorful wood chip combinations. Elevate your backyard BBQ with tender smoked ribs and juicy chicken that will impress any crowd.
Equipment
- Smoker (charcoal, electric, or pellet)
- Meat thermometer
- Tongs
- Aluminum foil
- Wood chips (hickory, apple, cherry)
Ingredients
For Ribs
- 1 rack of pork ribs
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp coarse salt
- 1/2 tsp black pepper
For Chicken
- 1 whole chicken (or 4-6 chicken thighs)
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare the dry rub for ribs: Combine all dry rub ingredients in a bowl. Apply the rub generously to the ribs. Let them sit for at least 30 minutes, or refrigerate overnight for deeper flavor.
- Set up the smoker: Preheat your smoker to 225°F (107°C) using your preferred wood chips (hickory, apple, or cherry).
- Smoking the ribs (3-2-1 method):Smoke the ribs for 3 hours, uncovered, at 225°F.Wrap the ribs in aluminum foil and smoke for an additional 2 hours to tenderize.Unwrap the ribs and smoke for another hour to develop a caramelized crust.
- Prepare the chicken: Rub the chicken with olive oil and the seasoning mix. Smoke at 225°F for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
- Rest and serve: Let the smoked ribs and chicken rest for 10-15 minutes before serving. Enjoy with your favorite BBQ sides.