The key to making delicious stovetop smoker pork ribs in the Nordic Ware 365 Kettle Smoker is patience! This will take a few hours, but it’s totally worth it.
My method for smoking pork ribs in the stovetop smoker is different than the instructions given in the recipe booklet that you get from Nordic Ware when you purchase a smoker. Here is a video of my first attempt at smoking pork ribs in the stovetop smoker. I guess I had beginner’s luck!
There is one extra piece of equipment that I purchased to pull this off and it does not come with the stovetop smoker. It is this steamer rack and it just so happens to fit perfectly in the smoker. I highly recommend getting one so you can cook more stuff at the same time!
Stovetop Smoker Pork Ribs
- Nordic Ware 365 Kettle Smoker
- Small rack (see notes)
- 1 rack pork spareribs
- yellow mustard
- BBQ Rub
- BBQ sauce optional
- brown sugar
- On the back of the ribs, remove the silver membrane and the skirt.
- Cut off the rib tips (you can use them for something else) and square up the ribs leaving you with a nice, neat rack of ribs.
- Cut the rack of ribs in half. You can use the tray where the meat goes in the smoker as a guide to see if it will fit.
- Spread a thin layer of mustard on the front and back of the ribs.
- Generously sprinkle your favorite BBQ rub on the front and back.
- Wrap the ribs up and place in the refrigerator overnight.
- Set up your stovetop smoker with 1-2 Tb wood chips in the center of the bottom of the smoker.
- Place down the drip tray lined with aluminum foil.
- Spray the tray with holes with cooking spray and place one half rack down.
- Place down an additional rack and spray with cooking spray and set down the second rack.
- Place the lid on and turn heat to medium high, wait to see smoke coming through the open vents and then shut it closed.
- Smoke for 45 minutes.
- In the last 5 minutes or so of smoke time, preheat oven to 250 degrees.
- Remove the ribs and set down on large pieces of aluminum foil.
- Sprinkle the ribs with brown sugar and top with some pads of butter.
- Wrap the ribs up in the foil and place it meat side down in a cookie sheet.
- Place in the oven for 2 hours. Check the temperature, add more time until it gets to 200 degrees.
- Optional: Turn the oven on to broil and place the ribs in for just a couple minutes with the foil open (if you are adding sauce you can do that here).
- Slice and enjoy!
Did you know that good SEO depends on the amount of words on a page? That’s why so many food bloggers ramble on and on and on about stupid shit and you gotta keep scrolling and scrolling just to get to the recipe. I won’t do that to you! I give you the recipe first and THEN I do my rambling. I’ll try to stay mostly on topic…
So let’s talk about stovetop smoker ribs! That seems appropriate. When you buy one of these stovetop smokers, it comes with a little recipe booklet and when you look up ribs, it tells you to smoke it for 60-90 minutes. I had trouble believing that to be true. That’s not a lot of time. Plus, in my opinion, I don’t think anything should be on a stovetop smoker for longer than 60 minutes. My reasoning is that at a certain point you are no longer smoking wood chips. After a while, you are just burning up ashes and that doesn’t make a pleasant taste. You are way better off smoking for a shorter period of time and then finishing it off in the oven. The smoker will still impart a smoky flavor, I promise.
The second time I made these, I smoked it for 60 minutes before moving to the oven. There was no significant difference in the flavor of smoke, so I would recommend just sticking with 45 minutes of smoke. That way you are less likely to be smoking ash rather than wood.
One more thing, save the meat that you’ve trimmed off. You can toss that in an Instant Pot with some sauce for about 50 minutes and you got super tender meat. You can make it for tacos or you can make it for pasta sauce or you could do it Instant Pot Korean Beef style!!!
Well, my friends, I believe I have met the word count for this page! That wasn’t hard at all! I even stayed completely on topic!!!!
If you try out these ribs, let me know how it goes! If you share on social media, make sure you use the hashtag #thephillykitchen so I can see your creations!