Smoked Baby Back Ribs are a standout favorite of mine for outdoor cooking, whether you’re hosting a backyard barbecue, celebrating a special occasion, or simply craving a delicious meal, these ribs are sure to be a hit. Achieving that perfect balance of smoky flavor, tender meat, and a hint of sweetness requires a bit of time and patience, but the result is more than worth it.
I will guide you through the steps to create mouthwatering baby back ribs that are seasoned to perfection, slow-smoked to achieve a deep, rich flavor, and finished with a sticky, tangy glaze.
You’ll learn how to prepare the ribs, make a flavorful dry rub, and master the art of smoking to ensure your ribs are fall-off-the-bone tender.
Smokey Baby Back Ribs Recipe
Ingredients:
- 2 racks of baby back ribs
- 1/4 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 cup apple juice
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 1/4 cup honey
Instructions:
Prepare the Ribs:
Remove the membrane from the back of the ribs. This helps the seasoning penetrate and makes the ribs more tender.
Make the Dry Rub:
In a bowl, combine the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper. Mix well.
Season the Ribs:
Rub the dry rub generously over both sides of the ribs. Make sure to cover all areas evenly.
Prepare the Smoker:
Prepare your smoker or grill for indirect low heat at 225°F-250°F. 5. Add wood chunks or chips to the smoker for that smoky flavor.
Smoke the Ribs:
Place the ribs in the smoker, bone side down. Smoke for about 2.5 hours, maintaining a consistent temperature of 225°F.
Wrap the Ribs:
After 2.5 hours, remove the ribs from the smoker. Place each rack on a large piece of aluminum foil. Pour 1/2 cup of apple juice over each rack, then wrap them tightly in the foil.
Return the wrapped ribs to the smoker and cook for an additional 2 hours.
Unwrap and Sauce the Ribs:
After 2 hours, carefully remove the ribs from the foil. Mix the barbecue sauce, apple cider vinegar, and honey in a bowl. Brush this mixture generously over both sides of the ribs.
Final Smoking:
Place the ribs back in the smoker and cook for another 1 hour. This will allow the sauce to set and create a nice glaze.
Rest and Serve:
Once done, remove the ribs from the smoker and let them rest for about 10 minutes. This helps the juices redistribute.
Slice the ribs between the bones and serve with extra barbecue sauce on the side.
Enjoy your smoky, tender, and flavorful baby back ribs!
