Tender smoked baby back ribs

Looking to master the art of smoking ribs? Our smoked baby back ribs recipe is the ultimate guide to achieving tender, flavorful, and juicy ribs that will impress any barbecue lover. Using a smoker, we’ll walk you through the entire process, from selecting and seasoning your ribs to perfecting the smoking technique. Whether you’re a seasoned pitmaster or a beginner, this step-by-step recipe will help you create mouthwatering ribs with a smoky, savory crust that’s sure to be a hit at your next cookout. Let’s dive into the rich flavors and irresistible aroma of Texas barbecue with these smoked baby back ribs!

Ingredients

Ribs

• 2 racks of baby back ribs (about 2-3 pounds each)

Rub

• 1/4 cup brown sugar
• 1/4 cup paprika
• 2 tablespoons black pepper
• 2 tablespoons kosher salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional, for heat)

Other

• Wood chips or chunks (hickory, oak, or pecan)
• Spray bottle with apple cider vinegar or apple juice
• Barbecue sauce (optional, for glazing)

Instructions

1. Preparation

Prepare the ribs

• Remove the membrane from the back of the ribs by inserting a knife under it and peeling it off.

Season the ribs

• Mix all rub ingredients in a bowl.
• Generously apply the rub to both sides of the ribs, pressing it in to adhere.

2. Smoking the Ribs

Prepare the Smoker

• Preheat your smoker to 225°F (107°C).
• Add wood chips or chunks to the smoker box or directly to the coals.

Smoke the Ribs

• Place the ribs bone-side down on the smoker grate.
• Close the lid and maintain a consistent temperature of 225°F (107°C).

Spritzing

• After the first 3 hours, start spritzing the brisket with apple cider vinegar or apple juice every hour to keep it moist.

Wrap the ribs

• After 3-4 hours, or when the ribs have a nice bark and an internal temperature of about 160°F (71°C), wrap them tightly in aluminum foil.
• Optionally, add a little apple juice inside the foil for additional moisture.

Return the wrapped ribs to the smoker and continue cooking for another 2 hours.

Glazing (Optional)

• If you like a glazed finish, unwrap the ribs after 2 hours and brush them with barbecue sauce.
• Return the ribs to the smoker and cook unwrapped for an additional 30-60 minutes to set the glaze.

3. Finishing and serving

Check for Doneness

• The ribs are done when they are tender and the internal temperature is around 190-200°F (88-93°C).
• You can also check by bending the ribs; they should crack slightly but not fall apart.

Rest the Ribs

• Let the ribs rest for 10-15 minutes before slicing.
• Slice the ribs between the bones and serve with your favorite sides.

Estimated Time

• Preparation: 30 minutes
• Smoking: 5-6 hours
• Resting: 10-15 minutes
• Total: 5.5-6.5 hours