Memorial Day BBQ: Smoke Daddy BBQ Ribs

Josh Rutherford knows a few things about preparing ribs. He owns Smoke Daddy, which has become one of the most well known rib joints in Chicago. Rutherford shares his secrets to achieving the best results.

Do-Division Street Fest & Sidewalk Sale, June 1 – 3. Smoke Daddy is one of the sponsors / key food vendors at this uber-popular Chicago street fest. For a $5 donation, enjoy three days under the sun, with great live music, local boutique sales, family fun and of course – GREAT FOOD! It's a great time to sample Smoke Daddy's legendary BBQ!


Fri, June 1: 5 pm to 10 pm
Sat & Sun: noon to 10 pm
Location: Division b/w Ashland and Leavitt

Home Style Barbeque Ribs

    Yield - 6 orders
  • Smoke Daddy Mojo rub: 2 cans
  • Double rack of pork ribs
  • 1/2 cup Smoke Daddy barbeque sauce (Original, Sweet & Smokey, or Mustard Q)
  • 1/2 cup Smoke Daddy Original barbeque sauce
  • 1/4 cup Smoke Daddy Sweet & Smokey barbeque sauce
  • 4 Slices Bacon, thick cut


1. Fill large pan halfway full with water and bring to a boil

2. Remove membrane off underside of ribs and place in boiling water, boil for 20 minutes

3. Pull ribs out and dump out ¾ of the water

4. Put a rack in the pan, then place ribs on the rack, meat side up

5. Season with Mojo rub and cover with foil

6. Place in a pre-heated oven at 250 degrees

7. After 2 hours brush with first layer of your choice of barbeque sauce

8. After 2 more hours brush second layer of sauce on ribs

9. After 2 more hours brush third layer of sauce on ribs

10. Remove foil crank up oven to 275 degrees for 30 minutes

11. Allow ribs to rest for 30 minutes before serving


1) Cooling the ribs after seasoning is important! Do so for 24-48 hrs - it starts the curing process and improves flavor.

2) Smoke improves flavor! It's possible (and cost efficient) to turn your gas grill into a makeshift smoker by inserting a tin pan with wet wood chips.

3) Cook ribs with the smoke - NOT the heat / grill flame.

4) You can tell when the ribs are smoked optimally when they turn dark.

5) Sauce right before you take ribs off grill, 2-3 minutes on each side.

6) You know ribs are thoroughly cooked and ready when the ends of the bone start to bubble.

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