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Fiery Pepper Smoked Ribs



  • 2 racks Rock House Farm Baby Back Ribs (about 3 pounds each)
  • 1 tbsp. black pepper
  • 3/4 tsp. cayenne
  • 2 tbsp. chili powder
  • 2 tbsp. coriander
  • 1/4 cup + 2 tbsp. brown sugar
  • 1 tbsp. ground oregano
  • 1 tbsp. paprika ¼ cup Salt
  • 1 tbsp. dry mustard
  • 1/2 cup Apple Cider (optional)
  • 1/2 cup Apple Cider Vinegar (optional)


  • Combine all the rub ingredients in mixing bowl, making sure to break up any lumps of brown sugar.
  • If using, combine the Spritz ingredients in a spray bottle.
  • Rub the ribs liberally with the dry rub mixture on all sides. Place in refrigerator while smoker is preheating.
  • Fill the water box in the smoker to the recommended level. Add the wood chips to the chip box. Preheat the smoker for 40 minutes.
  • Once preheated, set the smoker for 225F-250F. Place ribs in the smoker.
  • Cook ribs in the smoker until the meat reaches 190F and begins to shrink back from the bones. ** If you are using the optional spritz, spray the ribs every 30 minutes during the cooking process.