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Smoked BBQ Ribs

Chef Ed Mitchell makes his special ribs, whole hog and 3-bean baked beans on TODAY.
Chef Ed Mitchell makes his special ribs, whole hog and 3-bean baked beans on TODAY.Brandon Goodwin / TODAY

Chef notes

If you're a Carolina Panthers fan, serve up famed Carolina pitmaster Ed Mitchell's delicious smoked barbecue pork ribs to really get people in the spirit!


  • 2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed
    • 2 tablespoons Spanish paprika
    • 2 tablespoons freshly ground black pepper
    • 2 tablespoons dry mustard
    • 2 tablespoons kosher salt
    • 2 tablespoons ground coriander
    • 1 tablespoon ground cumin
    Eastern Carolina Style BBQ Sauce:
    • 1/4 cup ancho chili powder
    • 2 tablespoons paprika
    • 2/3 cup cider vinegar
    • 2/3 cup red pepper flakes
    • Kosher salt and freshly ground black pepper


    For the rub: Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.

    For sauce:

    In a large pot over low heat, add all the sauce ingredients. Bring to a simmer. Let cool to room temperature. Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature.  Heat a smoker to 320 degrees F. Preferable a charcoal smoker..Put hickorychips in a small heatproof pan in the smoker. Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the Eastern sauce every hour for the first 3 hours. Remove the ribs to a serving platter and serve.