Southern Spice Smoked Ribs: Big Flavor, No Fuss

Some recipes boast complexity. This one? It thrives on simplicity. When you've got quality ribs, a house rub with backbone, and low 'n slow smoke, you don’t need a dozen steps—you just need patience and Southern swagger.

Last night, I smoked up a rack of St. Louis-style pork ribs and kept it real. No fancy marinades. No measuring spoons. Just instinct, liquid smoke, and a generous coating of my Southern Spice Blend.

🧂 What You’ll Need

• 1 rack St. Louis-style pork ribs

• Liquid smoke – brushed evenly on both sides

• Southern Spice Blend – rubbed on thick and proud

• Optional BBQ sauce – slathered in the final hour for caramelized glaze

🔥 How I Cooked ‘Em

1. Prep the meat – Remove the membrane, pat dry, brush with liquid smoke.

2. Rub it down – Cover with Southern Spice Blend. No measuring, just feel the flavor.

3. Fire it up – Hickory-smoked at 225°F.

4. Smoke – 3 hours bare.

5. Wrap ‘em – ¼ cup apple cider + 3 tbsp butter sealed in foil. 2 hours.

6. Finish strong – Unwrapped, brushed with BBQ sauce, and smoked one final hour.

7. Rest & serve – Let ribs rest, slice between the bones, and enjoy that deep bark and smoke ring.

Southern Spice Smoked Rib