Oklahoma Joe's Tasty Ribs | Midwest Living

Oklahoma Joe's Tasty Ribs

Oklahoma Joe's Tasty Ribs

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  • Makes: 4 servings
  • Prep 20 mins
  • Smoke 3 hrs to 4 hrs
  • Soak 1 hr

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  • 4 -6 wood chunks or 3 to 4 cups wood chips (cherry or apple)
  • 4 teaspoons granulated sugar
  • 4 teaspoons packed brown sugar
  • 2 teaspoons salt
  • 1 teaspoon dried minced onion
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 tablespoon packed brown sugar
  • 3 -4 pounds pork loin back ribs or pork spare ribs
  • 1/2 cup desired barbecue sauce


  1. At least 1 hour before smoke-cooking, soak wood chunks (for smoker method) or wood chips (for grill method) in enough water to cover.
  2. For the dry rub, in a small bowl combine granulated sugar, 4 teaspoons brown sugar, salt, onion, garlic, ground white pepper, ground black pepper, cumin, paprika and chili powder. Reserve 2 teaspoons of this mixture and place in a second small bowl. Sprinkle the remaining rub over both sides of the ribs; rub mixture into ribs. Stir 1 tablespoon brown sugar into the reserved rub mixture; set aside. Makes 4 servings.
  3. Smoker method: Drain wood chunks. In a smoker arrange preheated coals, drained wood chunks and water pan according to manufacturer's directions. Pour water into pan. Place ribs on the grill rack over the water pan. Cover and smoke for 3 to 4 hours or until tender. The last 15 minutes of smoking, sprinkle the reserved brown sugar-rub mixture over the ribs. Brush with your favorite barbecue sauce the last 5 minutes of smoking.
  4. Grill method: Drain wood chips. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Sprinkle drained chips over the coals. Place ribs on the grill rack directly over the drip pan. Cover; grill until tender (allow 1-1/4 to 1-3/4 hours for spareribs or 1-1/2 to 2 hours for loin back ribs). The last 15 minutes of grilling, sprinkle the reserved brown sugar-rub mixture over the ribs. Brush with your favorite barbecue sauce the last 5 minutes of grilling.

Nutrition Facts

(Oklahoma Joe's Tasty Ribs )

Servings Per Recipe 4, Niacin (mg) 8, sat. fat (g) 18, Riboflavin (mg) 1, chol. (mg) 166, Thiamin (mg) 1, vit. C (mg) 2, carb. (g) 25, iron (mg) 2, pro. (g) 34, vit. A (IU) 340, calcium (mg) 71, cal. (kcal) 672, sugar (g) 21, sodium (mg) 1661, Cobalamin (Vit. B12) (µg) 2, fiber (g) 1, Folate (µg) 8, Polyunsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 22, Fat, total (g) 44

Comments (2)

beer_john_now wrote:
I tried this in my new smoker today. the ribs came out looking phenomenal. the taste was decent. the tenderness was very poor. What suggestions are there for making them much more tender? I've only done ribs a few times and I'm willing to learn and experiment until I find a recipe/technique that makes them to my liking. THANKS!!!
hfa1224 wrote:
Response from the Midwest Living Test Kitchen: I'm so sorry the ribs didn't meet your expectations. Spare ribs often are just tougher than loin back ribs, so if you used spare ribs, that could explain it. The other thing is that with a smoker, it’s important to continue to add water to the water pan, which creates moist heat, which helps with tenderness. Continuing to replenish the coals as they burn out too is important—if not enough heat, the ribs won’t cook properly. Hope this helps!

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