love & harvest

Category: smoker recipes

  • Easy Ribs Recipe with Homemade BBQ Sauce

    Easy Ribs Recipe with Homemade BBQ Sauce

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    The biggest mistake people make with ribs at home is trying to grill them raw. That’s how you end up with a chewy, undercooked rack that nobody’s proud of. This recipe flips the script: slow-bake the ribs in the oven first until they’re impossibly tender, then finish them over charcoal for that caramelised, smoky crust. The result is fall-off-the-bone ribs that look like a grill master pulled them off — even if you’ve never grilled before.

    Glazed BBQ ribs on a white platter with homemade sauce

    Why This Ribs Recipe Works

    Reason 1: Bake Ahead, Grill with Confidence

    My husband loves this recipe because it removes all the pressure from grilling. The ribs are already fully cooked before they touch the grill — there’s no stress about raw meat, no thermometers required for doneness. All the grill needs to do is add caramelisation and char. He can focus on the performance and let the oven do the real work.

    bbq ribs recipe grill

    Reason 2: The Flavour Is Extraordinary

    The dry rub and homemade BBQ sauce use pantry staples, but together they produce something that tastes restaurant-calibre. The sugar in the rub caramelises on the grill. The liquid smoke, tamarind vodka, and molasses in the sauce create layers of smoky, tangy, deep flavour that store-bought BBQ sauce simply cannot mimic.

    Reason 3: Truly Hands-Off

    95% of the cooking time requires nothing from you. The ribs bake in foil for 2.5 hours, and then you grill them for 7–10 minutes. It’s dummy-proof. Once those ribs finish the slow bake, they will taste good no matter what happens on the grill. A great recipe for beginners and pros alike.

    Rack of ribs searing on a charcoal grill

    Ingredients Deep-Dive

    Ingredients

    The Dry Rub

    The rub is where the ribs’ flavour foundation is built. Kosher salt draws moisture to the surface and seasons the meat deeply. Brown sugar creates the caramelised crust on the grill and balances the savoury spices. Smoked paprika adds colour and a subtle smokiness even before the grill. Cumin adds an earthy warmth that makes the flavour complex without being identifiable as a single spice. Grind the rub fresh if you can — the difference is notable.

    Liquid Smoke

    This is what gives indoor or charcoal-light BBQ that authentic smoked-meat flavour. The concentrate I use is all-natural hickory liquid smoke — a few drops go a long way. I also use it on my Cured Salmon Gravlax recipe. Hickory and mesquite combined gives a complex, campfire-style depth that no dry spice can replicate.

    Molasses and Brown Sugar

    Together these two are the backbone of the BBQ sauce. They don’t make it sweet in a candy way — they create the deep, jammy thickness that makes a great BBQ sauce cling to the ribs. The molasses also adds a slight bitterness that balances the honey and vinegar.

    Smirnoff Spicy Tamarind Vodka

    This is the ingredient that sets this BBQ sauce apart from everything else. In Mexico it’s easy to find; elsewhere, substitute with dark rum. The tamarind adds a fruity tartness and the spice builds quietly in the background. It’s the unexpected ingredient that makes people ask “what is in this sauce?”

    Smoker Chips

    If you’re using charcoal, add wood chips to the coals. Apple or hickory smoker chips added to the coals give the ribs a real smoke character that liquid smoke alone can’t fully replicate. Soak the chips in water for 30 minutes before adding so they smoulder rather than burn.

    pork ribs recipe

    Charcoal, Propane, or Smoker?

    All three work. For the grilling step we just need high heat to caramelise the exterior — the ribs are already fully cooked. Personally, I prefer charcoal with a handful of wood for the smoke it generates. But if all you have is a propane grill set to high, these ribs will still be outstanding.

    Small blue kettle charcoal grill on a stone patio

    What to Serve with the Ribs

    Here are my favourite sides with these fall-off-the-bone ribs:

    • Tortillas — a favourite around here in Mexico. A warm tortilla is perfect for wrapping the meat with the BBQ sauce.
    • Potatoes — mashed, baked, or potato salad. All work beautifully as a starchy companion.
    • Salads — greens help cut through the richness. Try our Cold Beet and Avocado Sashimi — it’s elegant and goes perfectly with BBQ.
    • Bread — the best way to soak up extra sauce. Our Best Fried Chicken also makes an incredible pairing for a full feast.

    bbq pork ribs recipe

    Frequently Asked Questions

    Can I make these ribs ahead of time?

    Yes — and in fact they’re better that way. Bake the ribs up to 3 days ahead. The flavour develops more fully and the cold, firm ribs hold together better on the grill. Refrigerate wrapped in foil and grill straight from the fridge, adding a few extra minutes for the heat to penetrate.

    What if I burnt the ribs on the grill?

    Honestly? The burnt edges taste great. Because of the sugar in the rub, the meat chars quickly — and that slightly burnt, caramelised exterior with the homemade BBQ sauce is absolutely delicious. Don’t panic if parts get darker than expected.

    Can I make these for camping?

    These are arguably the perfect camping food. Bake them at home, transport them wrapped in foil. At the campsite, all you need is a grill and 10 minutes. They’re fast, impressive, and make you look like you cooked all day.

    How spicy is the BBQ sauce?

    Mildly spicy. The red chili pepper and tamarind vodka add a background warmth, not heat. If you want more kick, double the chili pepper or add a few drops of hot sauce to the finished sauce. Kids in our house eat this without complaint.

    Can I use spareribs instead of baby back ribs?

    Yes. Spareribs are larger and take longer to bake — allow 3.5 hours instead of 2.5 hours. Everything else in the recipe stays the same. Baby back ribs are leaner and more tender; spareribs have more fat and flavour.

    What’s the best way to reheat leftovers?

    Wrap leftover ribs in foil and reheat in a 300°F oven for 20–25 minutes. Unwrap for the last 5 minutes to re-crisp the exterior. Avoid microwaving — it makes the crust soggy and toughens the meat.

    Sliced BBQ ribs covered in homemade sauce on a white platter

    Easy Fall-Off-The-Bone Ribs with Homemade BBQ Sauce

    Easy and delicious slow-baked ribs in the oven for that juicy tender interior, and grilled over charcoal for that crispy caramalized exterior. Super addicting and adored by many! Print Recipe Pin RecipePrep Time:10 minsCook Time:3 hrsCourse: Main CourseCuisine: AmericanKeyword: BBQ, BBQ Sauce, Grill, Grilled Ribs, oven-baked ribs, Ribs, Ribs RecipeServings: 8 people

    Equipment

    • charcoal grill

    Ingredients

    Ribs Dry Rub

    • 2½ tbsp kosher salt
    • 1 tbsp garlic powder
    • 1 tbsp onion powder
    • 1 tbsp ground cumin
    • 3 tbsp brown sugar
    • 1 tbsp smoked paprika
    • ½ tsp Mexican spice
    • ½ tsp ground black pepper
    • 4 kg baby back pork ribs roughly about 8 racks

    BBQ Sauce

    • 2¼ tbsp vegetable oil
    • ½ white onion finely chopped
    • 1½ cup water
    • ½ cup tomato paste
    • ½ cup white vinegar
    • ⅓ cup brown sugar
    • 2½ tbsp honey
    • 2 tbsp worcestershire sauce
    • 2 tsp salt
    • ¼ tsp black pepper
    • 1¼ tsp liquid smoke flavouring
    • 2 tsp Smirnoff Tamarind Vodka
    • 3 garlic clove grated
    • ¼ tsp smoked paprika
    • 1 tbsp dark molasses
    • ½ tsp red Chili pepper
    • rib juice reserved

    Instructions

    Ribs Marinate

    • Preheat oven to 300°F.
    • Combine salt, garlic powder, onion powder, cumin, brown sugar, smoked paprika, mexican spice, and black pepper in a small bowl.
    • Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.Bake ribs until very tender but not falling apart, about 2.5 hours for baby backs and 3.5 hours for spareribs.

    Best BBQ Sauce

    • Heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
    • Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, tamarind liquor / rum, garlic, smoked paprika, dark molasses, rib juice, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 45 minutes, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
    • Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. Cover and chill juices. Rewrap ribs in foil and chill. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If youre using charcoal, add some wood chips so there's a slight smoke to smoke the ribs to give it more flavour.
    • Add bbq sauce.
    • ***DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through).***

    Grilling

    • Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

    Notes

    ***DO AHEAD: Ribs can be baked up to 3 days ahead (the flavour will be more developed, and the cold ribs will hold together better on the grill as they heat through).***

  • AMAZING Canadian Smoked Bacon Ham

    AMAZING Canadian Smoked Bacon Ham

    The moment this Canadian Smoked Bacon Ham comes out of the smoker, the entire house fills with that deep, rich, wood-smoke aroma that makes everyone gravitate to the kitchen. It is a project with a proud payoff — tender, beautifully pink, intensely flavourful meat that costs a fraction of the store-bought version and tastes better in every way.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    This recipe is easy and hands-off. If you can boil water and turn on an oven, you are fully capable of making this. And once you do, you will never buy Canadian Smoked Bacon Ham again — but you will definitely keep buying pork loins to make your own.

    A patriotic remembrance of the vast and beautiful land of Canada. A polite recipe to recollect fond memories there, and a surrender to the experience where the past and present live beautifully together.

    Important safety note: Curing meats using sodium nitrite is very different from any other recipe. It is essential to read and thoroughly understand the process before attempting to cure meat. Please follow the measurements exactly.

    My Inspiration

    I miss walking into Superstore in North Vancouver. The deli section next to the meat counter at the back of the store always smelled like smoked meat. Buying ham in Canada was one of those memorable moments filled with fondness, like Mexican people buying tacos on crowded streets in Mexico.

    My first love is smoked salmon — still the best-tasting food in the whole world, in my opinion. That love for cold-smoked salmon is what eventually led me toward this love affair with smoked bacon ham.

    Ingredients

    Pink Curing Salt (Prague Powder #1)

    • Why it is essential and NOT optional: Pink Curing Salt is 94% table salt and 6% sodium nitrite. It preserves the meat, prevents dangerous bacterial growth (including botulism), and keeps the ham its beautiful pink colour. Without it, the meat would turn an unappetising grey. Do not confuse it with Pink Himalayan Salt — they are completely different products. Store it clearly labelled and out of reach of children.

    Smoker Wood Chips

    Pork Loin (or Pork Butt / Pork Leg)

    • Why pork loin for Canadian bacon: Canadian bacon is always made from pork loin — it is lean, boneless, and cuts cleanly into thick discs after curing. It is fundamentally different from American bacon, which uses fatty pork belly. Pork loin is leaner and produces a firmer, more ham-like result. If your cut is more flat than round, simply tie it with butcher’s twine before smoking.

    The Brine

    • Why a wet brine: The brine — brown sugar, sea salt, bay leaves, garlic powder, water, and curing salt — penetrates deep into the meat during the 24-hour refrigeration period. Sugar balances the salt and adds a subtle sweetness. Always brine in a non-reactive container (no metal — not even a metal spoon). The meat will float, so weigh it down with a ceramic dish.

    Instant-Read Meat Thermometer

    Why You Will Love This Recipe

    The full Canadian experience is here. Easy to follow, ingredients are not hard to find. If smoking sounds too intimidating, I have included oven baking instructions — both methods produce delicious results.

    The uses for this Canadian smoked bacon ham are endless: a sandwich with ham and cheddar, pasta with ham and cream sauce, cured ham with pineapples on toothpicks, or the perfect Eggs Benedict. Canadian bacon is also leaner than American bacon, since it’s made from pork loin, not belly.

    Pro Tips

    How Much Smoke Is Enough?

    My rule of thumb: if you can smell the smoke, the meat is absorbing it. Poor ventilation causes creosote — a thick, bitter, oily coat that forms when smoke sits on meat too long. Ensure the smoke can escape the chamber. Do not pile on wood or fuel. A gentle, consistent wisp of smoke is all you need.

    How Do You Know When It Is Done?

    Use a meat thermometer. When the internal temperature in the deepest part of the centre reaches 150°F (65°C), it is done. Do not go by time alone — cooking and smoking times vary with the size and shape of the meat.

    Meat Storage

    Refrigerate for up to two weeks or freeze for longer. Vacuum-sealed portions keep even longer still and slice perfectly from frozen.

    Once you have made this, it pairs beautifully with our Easy Camping Shrimp Pasta for a smoky, satisfying meal. You can also check out our Easy Ribs Recipe with Homemade BBQ Sauce for more smoked and cured meat inspiration.

    Frequently Asked Questions

    Is pink curing salt the same as pink Himalayan salt?

    No — they are completely different products. Pink Himalayan salt is a mineral salt from Pakistan used for cooking and seasoning. Pink Curing Salt (Prague Powder #1) is 94% table salt and 6% sodium nitrite, specifically formulated for curing meat. Using Himalayan salt in place of curing salt will not preserve the meat and could result in unsafe, grey-coloured ham.

    Can I make this without a smoker?

    Yes. Baking the cured ham in the oven produces equally delicious results, minus the smoke flavour. Preheat to 350°F, wrap the ham in foil, bake for 20 minutes, then remove the foil, increase temperature to 425°F, and roast for 12–15 more minutes until golden and the internal temperature reads 150°F.

    How long should I brine the ham?

    Brine for at least 24 hours in the refrigerator. You can extend the time by up to 20% for a saltier result with better nitrite penetration. Do not go shorter than 24 hours — the curing salt needs adequate time to work through the meat safely.

    What wood chips work best for smoking ham?

    Apple, cherry, and maple wood chips are classic choices for pork. They produce a sweet, mild smoke that complements the ham without overwhelming it. Hickory gives a stronger, more assertive smoke flavour if you prefer something bolder. Avoid resinous woods like pine — they produce bitter, acrid smoke.

    Why does my ham need to rest before slicing?

    Cutting into hot smoked or baked meat causes the juices to run out immediately, drying the meat. Resting allows the juices to redistribute evenly. Let the ham cool on the counter uncovered until the internal temperature drops to around 100°F before slicing into discs and searing.

    homemade Canadian smoked ham

    Amazing Canadian Smoked Back Bacon Ham

    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 2 hours 30 minutes
    Total Time 2 hours 40 minutes
    Servings: 8 servings
    Cuisine: Canadian
    Calories: 210
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1.3 kg pork leg / pork butt
    • ¾ cup brown sugar
    • ¾ cup sea salt
    • 3 bay leaf
    • 1 tbsp garlic powder
    • 4 litre water
    • 1 tbsp Prague Powder #1

    Equipment

    • meat thermometer
    • grill / smoker

    Method
     

    1. In a non reactive pot, put all the ingredients inside (except the meat). Bring it to a boil until the sugar and salt has melted. Let it cool and transfer to the curing container.
    2. Clean and rinse the meat thoroughly. Pat dry with paper towel.
    3. When the brine is at room temperature submerge the meat into the water and place a dish on top or anything heavy to hold the meat under the brine. Refrigerate for 1 day. ***You can add 20% longer time if you want to. The meat will be saltier and absorb more nitrite if safety is a concern***
    4. After the cure, rinse the ham with clean water to wash off access salt. Dump the brine water out, and bring fresh water back to the bowl. Fully submerge the ham in clean water for 30 minutes to let de-salt the ham. Pat dry.
    5. Now the ham needs to be smoked or baked. Below are your options.
    To Smoke
    1. Smoke the ham at 325°F for 2.5 hours until the internal temperature is 150°F in the deepest part of the center.
    2. Serve. Unfortunately, you can’t cut into your Canadian Bacon just yet, if you do, it will dry it out and won’t be as fantastic as it should be!  Its very important to let it rest on the counter uncovered until the internal temperature gets down to 100 degrees. Afterwards you can slice into discs and sear it on the grill or in a medium hot frying pan with a little bit of oil.
    To Bake
    1. preheat oven to 350°F.
    2. Take ham out of the brine, and rinse the meat with water to take the access salt out of the ham. Pat dry.
    3. ***OPTIONAL*** To add more flavour to the baked ham, you can roll your ham in some freshly grind peppers, chili powder, garlic powder, and onion powder.
    4. Wrap ham with aluminum foil and place on baking sheet. Bake for 20 minutes.
    5. Remove from the oven, remove the foil and increase oven temperature to 425°F. Return pan to the oven and roast for 12-15 minutes or until roast is golden brown. Check internal temperature with a meat thermometer that it has reached 150°F in the deepest part of the center.
    6. Let rest for 10 minutes before slicing and serving.
    7. Serve. Unfortunately, you can’t cut into your Canadian Bacon just yet, if you do, it will dry it out and won’t be as fantastic as it should be!  Its very important to let it rest on the counter uncovered until the internal temperature gets down to 100 degrees. Afterwards you can slice into discs and sear it on the grill or in a medium hot frying pan with a little bit of oil.

    Notes

    CURING TIME: The cure time depends on the thickness of your meat. You can go longer by as much as 20%, but do not go less.
    AMOUNT OF SALT: The recipe uses Morton Coarse Kosher Salt. If you use table salt, use about 3/4 as much by volume, or better, weigh it (the same weight works). I don’t recommend table salt in the brine.