Description
Achieve smoky, fall-off-the-bone tenderness with this halal-friendly, sticky-glazed rib recipe. Slow-smoked and layered with flavor, these ribs are perfect for gatherings and family meals.
Ingredients
Halal Lamb or Beef Ribs (St. Louis or Baby Back, 1-2 racks – approx. 5-6 lbs total)
1/2 cup brown sugar (packed)
1/4 cup paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup apple cider vinegar
2 cups BBQ sauce (non-alcoholic, store-bought or homemade)
1/4 cup water
Instructions
Pat ribs dry and trim fat/silver skin if present
In a bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne to make the dry rub
Apply rub generously to both sides of the ribs
For lamb/beef, let rest 15-20 minutes; for beef, let rest 1 hour
Preheat smoker or oven to 225°F (107°C). Add fuel with apple or oak wood for smoky flavor
Place ribs fat side up on a wire rack over a baking tray. Pour 1/4 cup apple cider vinegar into the tray
Smoke for 3-4 hours until meat is tender and pulls away from the rack
Brush with 1 cup BBQ sauce and smoke an additional 30 minutes
In a small bowl, mix remaining BBQ sauce with 1/4 cup water to create a gloss. Brush ribs and smoke 15-20 minutes more
If smoking in oven, ensure racks are spaced for even heat circulation
Notes
For oven smoking: Use aluminum foil packets with wood chips, wrapping them in dry towels to prevent burning
For gluten-free version, use a cornstarch-based BBQ sauce
Rest smoked ribs 10-15 minutes before serving to retain juices
Store leftovers in airtight containers for up to 3 days
- Prep Time: 30
- Cook Time: 270
- Category: BBQ & Cookout
- Method: Smoking
- Cuisine: American, Halal-Style
Nutrition
- Serving Size: 1 rib portion
- Calories: 420
- Sugar: 12g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg