Serrano Ranch Smoked Party Ribs

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Baby back ribs meet spicy ranch in the ultimate gameday mashup. Smoky, fall-off-the-bone tender ribs tossed in homemade serrano ranch and finished with fresh peppers. This is the kind of dish that stops conversations at tailgates—everyone's too busy eating to talk.

Why This Recipe Works

Party ribs (individual cut ribs) are easier to eat than a full rack, and they're perfect for sharing at tailgates or game day spreads. By cutting them before smoking, you get more surface area for bark development and every rib gets coated in that spicy ranch glaze.

The Classic Joe excels at low-and-slow cooks like this. The ceramic construction holds 250°F rock-steady for hours, and the tight seal means you're not constantly adding charcoal or adjusting vents. Add two chunks of hickory and you get rich, smoky flavor without overwhelming the meat.

The serrano ranch is what makes this recipe special. Creamy, tangy ranch cuts through the richness of the ribs while fresh serrano peppers bring bright heat that doesn't quit. It's spicy, savory, and seriously addictive.

Why the Classic Joe is Perfect for This

The Classic Joe is the ideal size for a single rack of baby backs cut into party ribs. With 18 inches of cooking space, you've got room to spread the ribs out in a single layer for even smoke penetration and consistent bark formation. No stacking, no rotating—just set them and let the Classic Joe work.

Heat retention is everything on a 3-4 hour cook. The Classic Joe's thick ceramic walls absorb and radiate heat evenly, maintaining 250°F without the temperature swings you'd get from thinner metal grills. That steady heat is what gives you that perfect bite-through texture—tender enough to pull clean off the bone, but not so fall-apart that they turn to mush.

By Jace Green

Serrano Ranch Smoked Party Ribs

Serves: 4 people
Skill:
Beginner:
Method:
Smoked
Food:
Poultry
Serrano Ranch Smoked Party Ribs

Ingredients

  • Main

Instructions

  1. 01

    Flip the rack bone-side up and locate the thin membrane covering the bones. Slide a butter knife under the membrane to loosen it, then grab it with a paper towel and pull it off in one piece. This lets smoke and seasoning penetrate the meat and makes for better texture. Cut the rack into individual ribs using a sharp knife. Cut between each bone so you end up with 10-13 individual party ribs.

  2. 02

    Brush each rib on all sides with hot sauce—this acts as a binder to help the rub stick. Don't soak them; a light coating is all you need. Season each rib generously on all sides with your BBQ rub. Don't be shy—ribs can handle heavy seasoning, and you'll lose some during the cook.

  3. 03

    Close the dome and let the ribs smoke undisturbed for 45 minutes to 1 hour. After 45 minutes, open the dome and spritz the ribs lightly with apple juice to keep them moist. The apple juice also helps build bark by creating a tacky surface.

  4. 04

    Flip each rib to prevent charring or burning on one side. Spritz again with apple juice and close the dome. Continue cooking for another 30-45 minutes, spritzing every 30 minutes or so. You're building bark while the collagen inside starts breaking down.

  5. 05

    Transfer the ribs to a disposable aluminum pan. Add about ¼ cup apple juice to the bottom of the pan—just enough to create steam, not drown the ribs. Cover the pan tightly with aluminum foil. Return the pan to the grill and continue cooking until the ribs reach 200-203°F internal temperature or are "probe tender"—meaning a thermometer or toothpick slides in with almost no resistance.

  6. 06

    Remove the ribs from the pan and place them in a large bowl. While they're still hot, toss them with your homemade serrano ranch until every rib is coated.

  7. 07

    Arrange the ribs on a serving platter. Drizzle additional serrano ranch over the top and garnish with fresh-cut serrano or jalapeño pepper slices for color and an extra kick of heat. Serve immediately while they're still warm and the ranch is glossy.

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