Pork Ribs with Smoked Lard

Background Star 1 Background Star 2 Background Star 3 Background Star 4 Background Star 5
Star 1 Star 2 Star 3 Star 4 Star 5
5:20 - Prep 0:20 / Cook 5:00

These smoked ribs are incredibly succulent and flavorful thanks to a generous drizzle of smoked lard, making every bite fall-off-the-bone tender. The addition of a Texas-style BBQ rub and a slow smoke with cherry and pecan wood makes for a deeply developed spicy and smoky flavor profile.


About the cut: When choosing pork ribs, you can opt for baby back ribs or spare ribs. Spare ribs come from the lower section of the rib cage at the pig’s belly. They typically have a good deal of cartilage and connective tissue that has to be cut away and less meat on the bone, but a high fat content which makes them very flavorful. The bones here are flatter which allows for more even cooking. Baby back ribs come from the upper portion of the rib cage where it meets the spine and they have a more pronounced curve. They have more meat on the bone and less fat, making them hearty and good for marinating.


This recipe was created by our partner TJ Rector who made the dish on our Oklahoma Joe's® Longhorn Reverse Flow Offset Smoker, but you can make it on your grill or smoker.

2-4 Servings


For the Pork Ribs
  • 1 Rack Pork Ribs (Baby Back Or Spare)
  • 1 Tablespoon Mustard
  • > Oklahoma Joe’s® Texas Barbecue Rub Or Your Preferred Rub
  • 1 Cup Lard
Send list to email


Show Photos:
Step 1 Of 12
1. Preheat your smoker to 225ºF with the wood of your choice—TJ used a cherry and pecan blend.
2. Remove the membrane from the ribs.
3. If the ribs are room temperature, you can skip to the next step. If the ribs are cold, rub mustard all over both sides of the meat as a binder.
4. Season the bottom side of the ribs with a generous layer of BBQ rub and let sit for 10-15 minutes.
5. Flip the ribs over and season the top with another generous layer of BBQ rub.
6. Add the lard to an aluminum pan.
7. Place both the pan of lard and the seasoned ribs to the smoker and cook until you are happy with the ribs’ color and they reach an internal temperature of 170-180ºF.
8. Once the temperature is reached, lay out some aluminum foil to wrap ribs. Add a layer of BBQ rub to the foil and move the ribs onto the foil, meaty side down.
9. Pour about a 1/2 cup of lard over the back side of the ribs, then wrap the ribs tightly in the foil.
10. Place the ribs back on the smoker, meaty side down, and cook until the ribs are probe tender and the internal temperature reaches 202-208ºF.
11. Remove the ribs from the smoker and open the foil. Allow them to cool to an internal temperature of 145-150ºF.
12. Slice and serve.
Made This Recipe?
Click the stars to rate it.
Background Star 1 Background Star 2 Background Star 3 Background Star 4 Background Star 5
Star 1 Star 2 Star 3 Star 4 Star 5