Description
This smoked baby back ribs recipe delivers fall-off-the-bone tender, juicy, and flavorful ribs with a delicious spice rub and barbecue sauce. Rub the ribs a day or two ahead to maximize flavor, then smoke low and slow for the ultimate succulent result. Perfect served with jalapeño cheddar cornbread muffins, roasted oven fries, or a fresh slaw.
Ingredients
Scale
Ribs
- 2 racks baby back ribs
Spice Rub
- 3 tablespoons packed light or dark brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons chili powder
- 2 teaspoons granulated garlic or garlic powder
- 2 teaspoons granulated onion or onion powder
- 2 teaspoons smoked paprika
Sauce
- 2/3 cup barbecue sauce, divided
- 1/4 cup apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons butter, cut into small cubes
Instructions
- Remove membrane: Loosen the tough membrane on the back of each rack of ribs by slipping a small sharp knife between the bone and membrane. Use paper towels to grip and pull the membrane off completely. Discard it.
- Apply spice rub: In a small bowl, whisk together brown sugar, salt, black pepper, chili powder, granulated garlic, granulated onion, and smoked paprika. Rub both sides of each rib rack with the spice mixture. Cover and refrigerate overnight or up to 2 days if time allows.
- Preheat smoker: Set your smoker to 225 degrees Fahrenheit for low and slow cooking.
- Smoke ribs first phase: Place ribs meat side up on the smoker and cook uncovered for 3 hours.
- Wrap and season ribs: Remove ribs from smoker but keep smoker on. Lay each rack on a double layer of heavy duty aluminum foil. Brush ribs with 1/3 cup barbecue sauce, drizzle apple cider and vinegar around edges, and dot the ribs with butter cubes. Wrap tightly in foil to seal juices.
- Smoke ribs second phase: Return foil-wrapped ribs to smoker and cook until tender when pierced, about 2 to 3 hours.
- Unwrap and glaze ribs: Carefully unwrap foil without losing the juices inside. Brush ribs with remaining 1/3 cup barbecue sauce and smoke uncovered for 15 minutes until sauce becomes sticky and caramelized.
- Serve: Transfer ribs to a cutting board. Cut into portions and drizzle with reserved cooking juices from foil packets. Serve hot with paper towels handy!
Notes
- The uncooked ribs with rub can be refrigerated up to 2 days before smoking.
- Leftover smoked ribs can be refrigerated in foil packs with juices, then reheated in a 350-400˚F oven or grill until warmed through.
- Use heavy duty aluminum foil doubled over to prevent leaks and retain moisture during cooking.
- Any barbecue sauce works; a robust, peppery brand like Stubbs Original Bar-B-Q Sauce pairs well.
- If you don't have a smoker, bake ribs wrapped in foil at 300˚F for about 2 hours until tender, then grill with sauce mixture for caramelization.
- Serving suggestions include jalapeño cheddar muffins, herbed oven fries, or red cabbage slaw.
Nutrition
- Serving Size: 1 rack (estimated 250 g)
- Calories: 700 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 150 mg
