A platter of smoky ribs and tangy deviled eggs makes a crowd-pleasing meal for a backyard cookout or weekend dinner. The ribs cook low and slow until tender, while the eggs can be prepared ahead and chilled until serving.
Prep time: 30 minutes
Cook time: 5–6 hours
Serves: 4–6
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Ingredients
Smoked ribs
- 2 racks pork baby back ribs
- 2 tablespoons yellow mustard
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup apple juice or water, for wrapping
- ½ cup barbecue sauce, plus more for serving
Deviled eggs
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar or pickle juice
- Salt and black pepper, to taste
- Paprika, for garnish
Instructions
Smoke the ribs
- Prepare the smoker. Heat it to 250°F (120°C). Hickory, apple, or pecan wood works well.
- Season the ribs. Remove the thin membrane from the bone side of each rack. Rub the ribs with mustard. Mix the brown sugar, smoked paprika, salt, pepper, garlic powder, and onion powder, then coat the ribs evenly.
- Smoke. Place the ribs bone-side down in the smoker. Cook for about 3 hours, until the bark is set.
- Wrap and continue cooking. Place each rack on heavy-duty foil, add a splash of apple juice, and wrap tightly. Return to the smoker for about 1½–2 hours, until tender.
- Sauce and finish. Carefully unwrap the ribs and brush with barbecue sauce. Smoke uncovered for another 20–30 minutes, until the sauce is tacky and the ribs are tender. For food safety, pork should reach at least 145°F (63°C); ribs are typically cooked longer until tender.
- Rest and slice. Rest the ribs for 10–15 minutes, then slice between the bones.
Make the deviled eggs
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, turn off the heat, cover, and let stand for 10–12 minutes.
- Transfer the eggs to an ice bath. Once cool, peel and halve them lengthwise.
- Remove the yolks and mash them with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Spoon or pipe the filling into the egg whites. Sprinkle with paprika and chill until ready to serve.
