Smoked Baby Back Ribs

Smoked Baby Back Ribs are a delightful experience where the succulent meat just falls off the bone and each mouthful bursts with flavors that dance on your palate. It's the kind of meal that lingers in your memory long after the last bite.

5 from 31 votes

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Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings

Calories: 413kcal

Author: Laura Lynch

Equipment

Ingredients

2 racks of ribs 1.5 - 2lbs each
1/2 cup (35 g) dry rub 1/4 cup per rack
1/4 cup (59 ml) apple juice or beer
1/2 cup (143 g) BBQ sauce 1/4 cup per rack

Instructions

Remove the thin membrane on the back of the ribs. This will allow the meat to absorb the flavors of the rub and smoke more effectively.
Generously apply your choice of dry rub to both sides of the ribs. Let the ribs rest for at least 30 minutes to an hour, allowing the rub to penetrate the meat.
Preheat your smoker to 225°F (107°C) and add your favorite wood chips. Place the ribs on the smoker, bone-side down, and smoke for 2 hours.
Remove the ribs and wrap them in boil. Pour the apple juice/beer into the packet and seal it well.
Return the ribs in the foil to the smoker. Smoke for another 2 hours. Carefully peel back the foil and check the internal temperature of the ribs. They should be around 190-202°F before you remove them.
Remove the ribs from the foil. Baste with BBQ sauce. You can serve them now, or char them on the grill first. To char, turn up the grill to 400°F. Cook the ribs for about 5 minutes per side.
Rest for 5-10 minutes before serving.

Nutrition