25+ Irresistible Friday Meat Recipes to Kickstart Your Weekend Feast

There’s nothing like a hearty, flavorful meat dish to kick off the weekend.

Whether you’re hosting a gathering with friends, preparing a family meal, or just craving something delicious to celebrate the start of your weekend, these 25+ Friday meat recipes will give you plenty of options to choose from.

From tender, smoky meats to spicy, savory dishes, there’s something for everyone.

These recipes are not only packed with rich flavors but also designed to make your Friday night a memorable one.

So, fire up your grill, smoker, or oven, and get ready to indulge in some mouthwatering meals that will surely impress your loved ones.

25+ Irresistible Friday Meat Recipes to Kickstart Your Weekend Feast

Ending your week with a delicious, flavorful meat dish is the perfect way to unwind and enjoy the fruits of your hard work.

These 25+ Friday meat recipes are designed to bring out the best in each cut of meat, providing a variety of textures, flavors, and cooking techniques that will elevate your weekend meals.

Whether you’re a fan of smoking, grilling, or roasting, there’s a recipe here for every taste and skill level. So why wait?

Choose one of these recipes, gather your ingredients, and start your Friday night right with a satisfying meat dish that’s sure to become a new favorite.

Grilled Smoked Ribs

A classic Friday night delight, these smoked ribs offer tender, juicy meat with a smoky flavor that is perfect for a relaxed weekend meal. The rich and flavorful rub creates a perfect crust, while slow-smoking locks in the juiciness, ensuring every bite is packed with deliciousness. The perfect way to unwind with family or friends.

Ingredients:

• 2 racks of baby back ribs
• ¼ cup brown sugar
• ¼ cup paprika
• 2 tbsp black pepper
• 1 tbsp salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 cup apple cider vinegar
• 2 cups wood chips (hickory or applewood)

Instructions:

1. Preheat your smoker to 225°F (107°C). Soak the wood chips in water for 30 minutes before using.
2. Remove the silver skin from the ribs. Pat dry with paper towels.
3. In a bowl, mix all the dry rub ingredients together. Apply a thin layer of olive oil to the ribs and coat them generously with the dry rub, pressing it into the meat.
4. Place the ribs in the smoker, bone side down, and smoke for about 4 hours, or until the ribs reach an internal temperature of 195°F (90°C).
5. After 2 hours, spritz the ribs with apple cider vinegar to keep them moist and enhance the flavor.
6. Once the ribs are done, remove them from the smoker and let them rest for 10 minutes before slicing.

These grilled smoked ribs are the ultimate Friday treat, offering a balance of smokiness, spice, and tenderness. The careful smoking process ensures they are packed with flavor, and the simple yet bold rub adds a perfect crust that keeps the ribs juicy and tender. Serve them with your favorite sides, and enjoy a weekend feast that will leave everyone coming back for more.

Smoked Chicken Thighs

For a flavorful and easy-to-make Friday dinner, smoked chicken thighs are a fantastic option. The smoky aroma combined with a tangy marinade makes for a perfect balance of rich flavor and tenderness. With crispy skin on the outside and juicy, well-seasoned meat on the inside, these smoked chicken thighs will quickly become a family favorite.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ¼ cup olive oil
• ¼ cup soy sauce
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups cherry wood chips

Instructions:

1. Prepare your smoker by heating it to 250°F (121°C). Soak the wood chips for 30 minutes before adding them to the smoker.
2. In a bowl, whisk together the olive oil, soy sauce, apple cider vinegar, honey, Dijon mustard, garlic, smoked paprika, oregano, salt, and pepper. Coat the chicken thighs with the marinade, ensuring they are fully covered. Let the chicken marinate for at least 30 minutes (or up to 4 hours).
3. Place the chicken thighs in the smoker, skin side up, and cook for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
4. Once the chicken is cooked, remove it from the smoker and let it rest for 5-10 minutes before serving.

Smoked chicken thighs are a perfect dish for a Friday evening, offering an explosion of flavors with every bite. The marinade adds a depth of flavor that is enhanced by the smoke, and the skin crisps up beautifully. This easy recipe is sure to impress your family or guests, making it a go-to for a hassle-free yet gourmet meal. Pair with a salad or roasted vegetables for a complete, satisfying dinner.

Smoked Pork Tenderloin

Smoked pork tenderloin is an excellent choice for those who want a quick, flavorful, and succulent meat for their Friday night dinner. The subtle smokiness complements the tenderness of the pork, and the seasoning brings out the natural sweetness of the meat. This dish can be prepared in under 2 hours, making it a great option for a flavorful weeknight meal.

Ingredients:

• 2 pork tenderloins (about 1 lb each)
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cumin
• 1 cup applewood chips

Instructions:

1. Preheat your smoker to 225°F (107°C) and soak the applewood chips for 30 minutes.
2. Rub the pork tenderloins with olive oil, then coat them with a mixture of brown sugar, salt, black pepper, smoked paprika, garlic powder, onion powder, and cumin. Ensure the tenderloins are evenly coated.
3. Place the tenderloins in the smoker, and cook for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
4. Once cooked, remove the tenderloins from the smoker and let them rest for 5-10 minutes before slicing into medallions.

Smoked pork tenderloin is an effortless yet flavorful dish that makes a wonderful centerpiece for your Friday meal. The combination of sweet and savory flavors, coupled with the subtle smokiness from the applewood, results in a tender and juicy cut of meat. This dish pairs well with mashed potatoes, a vegetable medley, or a simple salad, providing a perfect start to your weekend dinner. It’s an easy recipe that yields impressive results every time.

Smoked Beef Brisket

A smoked beef brisket is the ultimate Friday night comfort food, offering melt-in-your-mouth tenderness with a smoky, savory flavor that is impossible to resist. Slow-cooked over wood chips, this recipe infuses the brisket with rich, smoky aromas while the rub creates a deliciously crispy crust. Perfect for a weekend gathering, this hearty dish will satisfy even the biggest appetites.

Ingredients:

• 1 whole beef brisket (5-7 lbs)
• ¼ cup brown sugar
• ¼ cup kosher salt
• 2 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground mustard
• 1 tsp cayenne pepper
• 2 cups oak or hickory wood chips

Instructions:

1. Preheat your smoker to 225°F (107°C). Soak the wood chips for at least 30 minutes.
2. Trim any excess fat from the brisket, leaving about ¼-inch of fat on the surface.
3. Mix all the dry rub ingredients together and generously coat the brisket, pressing the rub into the meat.
4. Place the brisket fat side up in the smoker, and smoke for about 6-8 hours, or until the internal temperature reaches 195°F (90°C) for optimal tenderness.
5. Once the brisket is done, remove it from the smoker and let it rest for 20-30 minutes before slicing thinly against the grain.

Smoked beef brisket is a showstopper for any Friday night feast. The slow-smoking process ensures that the meat remains incredibly tender, while the rub adds a flavorful crust. The wood chips provide a distinct smoky taste, taking the flavor profile to the next level. This dish is perfect for a gathering, and the leftovers (if there are any) make delicious sandwiches the next day!

Smoked Lamb Chops

Smoked lamb chops are a luxurious and flavorful choice for a Friday night meal. The tender lamb is enhanced with a zesty marinade and smoked to perfection, resulting in juicy, succulent meat with a smoky undertone. The rich flavors are complemented by the natural tenderness of the lamb, making it a crowd-pleaser at any dinner table.

Ingredients:

• 8 lamb chops, bone-in
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp rosemary, finely chopped
• 1 tbsp thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups rosemary or mesquite wood chips

Instructions:

1. Preheat your smoker to 225°F (107°C). Soak the wood chips for 30 minutes.
2. In a small bowl, mix together the olive oil, lemon juice, garlic, rosemary, thyme, smoked paprika, salt, and pepper.
3. Coat the lamb chops with the marinade and let them sit for 30 minutes to an hour to absorb the flavors.
4. Place the lamb chops in the smoker and cook for about 1.5-2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
5. Remove the lamb chops from the smoker and let them rest for 5-10 minutes before serving.

Smoked lamb chops are an elegant and flavorful way to kick off the weekend. The smoke from the wood chips infuses the lamb with a deep, savory taste that complements the herbs and marinade. The result is tender, juicy lamb with a slightly crisp exterior. Pair them with a fresh salad, roasted vegetables, or mashed potatoes for a well-rounded meal that’s sure to impress.

Smoked Turkey Legs

Smoked turkey legs are an irresistible Friday night treat. With a smoky flavor that penetrates deep into the meat, they offer a satisfying blend of juicy, tender meat and crispy skin. Whether you’re looking for a casual dinner or preparing for a feast, smoked turkey legs are a great choice. Plus, they are perfect for serving in individual portions, making them ideal for gatherings or family dinners.

Ingredients:

• 4 turkey legs
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper to taste
• 2 cups applewood or cherry wood chips

Instructions:

1. Preheat your smoker to 250°F (121°C). Soak the wood chips for at least 30 minutes.
2. Pat the turkey legs dry with paper towels, then rub them with olive oil to coat the skin.
3. In a small bowl, combine the maple syrup, Dijon mustard, brown sugar, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
4. Coat the turkey legs with the marinade mixture and let them rest for 20-30 minutes to absorb the flavors.
5. Place the turkey legs in the smoker, skin side up, and cook for about 3-4 hours, or until the internal temperature reaches 165°F (74°C).
6. Once done, remove the turkey legs from the smoker and let them rest for 5 minutes before serving.

Smoked turkey legs are an easy yet satisfying choice for a Friday night meal. The sweet and savory marinade combined with the smoky aroma creates a delicious, flavorful dish. The turkey legs come out perfectly cooked with crispy skin and juicy meat. Serve them alongside mashed potatoes, cornbread, or a fresh vegetable salad for a complete, hearty dinner. Whether you’re feeding a crowd or having a quiet night in, these smoked turkey legs are sure to be a hit.

Smoked Meatballs

Smoked meatballs are a fun and flavorful twist on a classic favorite. Infused with smoky goodness and cooked to perfection, these meatballs are tender and juicy on the inside with a slightly crispy exterior. They are versatile enough to serve on their own, in a sandwich, or as part of a pasta dish, making them the ideal option for a casual Friday night meal.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1 egg
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp parsley, chopped
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups hickory or applewood chips

Instructions:

1. Preheat your smoker to 225°F (107°C). Soak the wood chips for at least 30 minutes.
2. In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix thoroughly until well combined.
3. Shape the mixture into meatballs, about 1.5 inches in diameter.
4. Place the meatballs on the smoker grate, ensuring they are not touching each other, and smoke for 1.5-2 hours or until they reach an internal temperature of 160°F (71°C).
5. Remove from the smoker and let rest for a few minutes before serving.

Smoked meatballs are a delicious way to elevate a comfort food favorite. The smoke enhances the flavors and adds a depth of richness, making them a memorable dish for a Friday night meal. Serve them with marinara sauce and pasta, in a sub sandwich, or on their own as an appetizer. These meatballs are sure to be a crowd-pleaser at any dinner gathering.

Smoked Sausage and Peppers

Smoked sausage and peppers is a hearty and flavorful dish that combines the savory taste of smoked sausage with the sweetness of peppers and onions. Perfect for a casual Friday meal, this dish is packed with smoky, spicy, and savory flavors that will make everyone at the table smile. It’s easy to prepare and perfect for serving with crusty bread or over rice.

Ingredients:

• 4 smoked sausage links
• 2 red bell peppers, sliced
• 2 green bell peppers, sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups wood chips (hickory or cherry)

Instructions:

1. Preheat your smoker to 225°F (107°C). Soak the wood chips for 30 minutes.
2. Slice the smoked sausages into 1-inch pieces and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the sliced peppers and onion, then sauté for about 5 minutes until softened.
4. Season the vegetables with garlic powder, smoked paprika, salt, and pepper, then drizzle with balsamic vinegar.
5. Place the sausage slices and sautéed peppers and onions in the smoker and cook for about 1.5-2 hours, stirring occasionally.
6. Once the sausage is heated through and the vegetables are tender, remove from the smoker and serve.

Smoked sausage and peppers are a simple yet flavorful dish that’s perfect for a Friday night dinner. The smoky sausage pairs beautifully with the caramelized peppers and onions, creating a meal that is both satisfying and delicious. This dish can be served as-is or with crusty bread, over rice, or on a sandwich bun for a more filling meal. It’s easy to prepare, hearty, and perfect for sharing with loved ones.

Smoked Pork Belly

Smoked pork belly is a decadent and indulgent dish that delivers crispy, melt-in-your-mouth texture and rich, smoky flavor. With a perfect balance of fat and meat, this dish is ideal for a special Friday night meal. The long smoking process ensures the pork belly is tender while the exterior crisps up perfectly, offering a delicious contrast in texture.

Ingredients:

• 2 lbs pork belly, skin on
• 3 tbsp olive oil
• 2 tbsp brown sugar
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp thyme
• 2 cups applewood or hickory wood chips

Instructions:

1. Preheat your smoker to 225°F (107°C). Soak the wood chips for at least 30 minutes.
2. Score the skin of the pork belly in a crisscross pattern, making sure not to cut into the meat.
3. Rub the pork belly with olive oil, then season generously with the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, and thyme.
4. Place the pork belly in the smoker, skin side up, and smoke for about 4-5 hours, or until the internal temperature reaches 190°F (88°C) and the skin is crispy.
5. Once the pork belly is done, remove it from the smoker and let it rest for 10 minutes before slicing.

Smoked pork belly is a rich and satisfying dish that is sure to be a hit on any Friday night. The slow-smoking process ensures that the pork belly is incredibly tender while the skin crisps up beautifully, creating a delightful contrast in texture. This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh green salad. It’s a decadent treat that’s perfect for indulging and sharing with family and friends.

Smoked Ribeye Steak

Smoked ribeye steak is a premium cut of beef that takes on a rich, smoky flavor while maintaining its tender juiciness. The process of slow-smoking the steak enhances the natural flavors of the beef while creating a delicious crust on the outside. Perfect for a Friday night treat, this recipe will make you feel like you’re at a high-end steakhouse without leaving the comfort of your home.

Ingredients:

• 2 ribeye steaks (1.5 to 2 inches thick)
• 2 tbsp olive oil
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups hickory or mesquite wood chips

Instructions:

1. Preheat your smoker to 225°F (107°C). Soak the wood chips for 30 minutes.
2. Rub both sides of the ribeye steaks with olive oil, then season generously with garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Place the steaks on the smoker grate and cook for about 1.5 to 2 hours, or until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
4. Once the steaks are smoked to your desired doneness, remove them from the smoker and let them rest for 10 minutes before serving.

Smoked ribeye steaks are a luxurious and flavorful option for any Friday night. The slow-smoking process enhances the natural beefy flavor, while the rub creates a perfectly crispy crust. The result is a perfectly cooked steak with a delicious smoky aroma. Pair it with roasted vegetables, mashed potatoes, or a side salad for a complete meal. It’s an easy yet impressive dish that will elevate your weekend dinner experience.

Smoked Pulled Pork

Smoked pulled pork is a southern classic that is perfect for a Friday night feast. With a smoky flavor that pairs beautifully with a tender, juicy texture, this dish is perfect for sandwiches, tacos, or even served as a main dish with sides. The slow-cooking process allows the pork to absorb the wood smoke while staying moist and flavorful. It’s perfect for feeding a crowd or meal prepping for the week ahead.

Ingredients:

• 6-8 lb pork shoulder (also known as pork butt)
• ¼ cup brown sugar
• ¼ cup kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cumin
• 1 tsp chili powder
• 2 cups applewood or hickory wood chips

Instructions:

1. Preheat your smoker to 225°F (107°C). Soak the wood chips for at least 30 minutes.
2. Mix all the dry rub ingredients together and generously coat the pork shoulder, pressing the rub into the meat.
3. Place the pork shoulder in the smoker and smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C) and the pork pulls apart easily.
4. Once the pork is done, remove it from the smoker and let it rest for 15-20 minutes before shredding with two forks.
5. Serve the pulled pork with your favorite barbecue sauce, on a bun, or with sides like coleslaw or cornbread.

Smoked pulled pork is a crowd-pleaser that’s perfect for a Friday night meal or a casual get-together. The slow-smoking process gives the pork a deep, smoky flavor while keeping it incredibly moist and tender. Whether you serve it on sandwiches, in tacos, or as a main dish, it’s a versatile recipe that can be enjoyed in many ways. The leftovers also make for delicious meals throughout the week.

Smoked Chicken Wings

Smoked chicken wings are a game-changer when it comes to Friday night appetizers or a main dish. The smoky flavor combined with crispy skin and tender meat makes for an irresistible treat. These wings are perfect for a weekend BBQ or a casual gathering, and they can be flavored with a variety of rubs or sauces to suit your preferences.

Ingredients:

• 12 chicken wings (drumettes and flats)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• 2 cups cherry or applewood chips

Instructions:

1. Preheat your smoker to 225°F (107°C). Soak the wood chips for at least 30 minutes.
2. Pat the chicken wings dry with paper towels, then coat them with olive oil.
3. In a small bowl, mix the smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Season the wings evenly with the spice mixture.
4. Place the wings in the smoker, arranging them in a single layer, and smoke for about 2 hours, or until the wings reach an internal temperature of 165°F (74°C).
5. For extra crispy wings, you can increase the smoker temperature to 375°F (190°C) during the last 10-15 minutes of cooking.
6. Once done, remove from the smoker and let rest for 5 minutes before serving with your favorite dipping sauce or hot sauce.

Smoked chicken wings are the perfect balance of smoky flavor, crispy skin, and tender meat. Whether you serve them as a snack or as the star of your dinner table, these wings are always a hit. You can customize the flavor with different rubs or sauces, making them as spicy or mild as you like. Serve them with celery sticks and a tangy dipping sauce for a classic wing experience or pair them with a side salad for a complete meal. These wings are a delicious, easy-to-make dish that will elevate your Friday night.

Smoked Brisket

Smoked brisket is a tender, juicy, and flavorful dish that’s perfect for a special Friday dinner or weekend gathering. The slow-smoking process infuses the brisket with a rich, smoky flavor while breaking down the meat’s connective tissue, resulting in a melt-in-your-mouth texture. Paired with a tangy barbecue sauce or served on its own, smoked brisket will be the highlight of your meal.

Ingredients:

• 1 whole brisket (10-12 lbs)
• ¼ cup kosher salt
• ¼ cup black pepper
• 2 tbsp paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tsp cumin
• 1 tsp chili powder
• 2 cups oak or hickory wood chips

Instructions:

1. Preheat your smoker to 225°F (107°C). Soak the wood chips for at least 30 minutes.
2. Trim the brisket, removing any excess fat, but leave a thin layer of fat on top to keep the meat moist during smoking.
3. Mix the salt, pepper, paprika, garlic powder, onion powder, cumin, and chili powder in a bowl. Rub the brisket evenly with the spice mixture, covering all sides.
4. Place the brisket fat side up on the smoker grate and smoke for about 10-12 hours, or until the internal temperature reaches 195°F (90°C).
5. Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain.

Smoked brisket is a classic crowd-pleaser that’s perfect for any Friday night celebration. The low-and-slow smoking process transforms the brisket into a melt-in-your-mouth masterpiece. With the right rub and wood chips, you’ll achieve a deep, smoky flavor and tender texture that’s sure to impress. Whether served as is or with your favorite barbecue sides, smoked brisket will make your Friday night unforgettable.

Smoked Lamb Chops

Smoked lamb chops are an elegant and flavorful dish that’s sure to impress on a Friday night. The smoky flavor complements the rich, gamey taste of the lamb, and the meat remains juicy and tender from the slow-smoking process. Whether served with roasted vegetables or a fresh herb sauce, smoked lamb chops are a great way to elevate your weekend meal.

Ingredients:

• 8 lamb chops, frenched
• 3 tbsp olive oil
• 2 tbsp rosemary, chopped
• 1 tbsp thyme, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups rosemary or applewood chips

Instructions:

1. Preheat your smoker to 225°F (107°C). Soak the wood chips for at least 30 minutes.
2. In a small bowl, mix the olive oil, rosemary, thyme, garlic, smoked paprika, salt, and pepper.
3. Rub the lamb chops evenly with the herb mixture, ensuring all sides are well-coated.
4. Place the lamb chops on the smoker grate and cook for about 1.5-2 hours, or until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
5. Let the lamb chops rest for about 5 minutes before serving.

Smoked lamb chops are an exquisite dish that combines smoky flavors with the natural richness of lamb. The tender meat, infused with fresh herbs and spices, creates a well-balanced, flavorful meal. These chops are perfect for a special Friday night dinner, served with sides like mashed potatoes, grilled vegetables, or a fresh salad. Whether you’re cooking for family or guests, smoked lamb chops will make your evening truly memorable.

Smoked BBQ Ribs

Smoked BBQ ribs are a staple for any outdoor barbecue or Friday night dinner. The slow-smoking process allows the ribs to absorb the wood flavor, creating a deliciously tender and juicy texture. Paired with a sweet and tangy barbecue sauce, these ribs are perfect for a flavorful meal. Whether you’re serving them as a main dish or as part of a BBQ spread, they are sure to impress.

Ingredients:

• 2 racks of baby back ribs
• ¼ cup brown sugar
• ¼ cup paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tsp black pepper
• 1 tsp salt
• 2 cups hickory or applewood chips
• 1 cup BBQ sauce (optional)

Instructions:

1. Preheat your smoker to 225°F (107°C). Soak the wood chips for 30 minutes.
2. Remove the silver skin from the ribs and pat them dry with paper towels.
3. In a bowl, mix the brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, black pepper, and salt.
4. Rub the spice mixture generously on both sides of the ribs.
5. Place the ribs in the smoker and cook for about 5-6 hours, or until the ribs are tender and the internal temperature reaches 190°F (88°C).
6. During the last 30 minutes of cooking, brush the ribs with BBQ sauce if desired.
7. Once done, remove the ribs from the smoker and let them rest for 10 minutes before slicing.

Smoked BBQ ribs are a beloved dish that combines the deep, smoky flavor of slow-cooked meat with the irresistible taste of barbecue sauce. The tender, juicy ribs are perfect for a Friday night meal, whether served on their own or as part of a larger BBQ feast. The smoky depth of flavor paired with the sweetness of the BBQ sauce makes these ribs a satisfying and delicious dish that will be a hit at any gathering.

Note: More recipes are coming soon!