Smoked Baby Back Ribs Recipe

When it comes to using your backyard smoker to impress your family and friends, it doesn’t get any better than making Smoked Baby Back Ribs. Tender, fall off the bone, juicy ribs that are coated in a caramelized barbecue sauce that will instantly make your mouth water.

Surprisingly, cooking ribs that turn out perfect each and every time is easy to do. With the simple cooking method described below you will master the art of smoking ribs in no time.

And I guarantee you that you will be asked to make them over and over again. They are that good!

Smoked Baby Back Ribs

Although I often use my Masterbuilt Electric Smoker to make multiple racks of ribs you can use any type of smoker, including a pellet grill, barrel smoker or even a standard grill with a smoke box. However, before getting the smoker fired up, you must properly prepare the ribs for cooking.

First, remove the ribs from the package and drain and discard the liquid.

Next, remove the extra flap of meat that is connected to the top portion of the rack of ribs. You can certainly cook the meat, but it is best to cut it away from the rack so that everything cooks evenly.

Now comes the crucial step before making smoked baby back ribs. Flip the ribs over so that the bones are facing towards you. You will see a thin membrane that must be removed in order to make the ribs tender once cooked.

Simply slide a knife under the membrane to loosen one portion. Then using a paper towel, pull the membrane away from the bones. You may have to do this a couple of times if the membrane doesn’t come off in one large piece.

Dry Rub

Once the membrane is gone, it is time to season the ribs with your favorite dry rub. You can use a store bought dry rub, like McCormick’s Applewood Rub. Or you can simply make your own.

I use the same Homemade Dry Rub that I use for my Pulled Pork recipe. No matter what homemade dry rub that you use, be sure that when making Smoked Baby Back Ribs is to add a little brown sugar to the mix. The sweetness pairs perfectly with the smoky flavor.

Once you have your dry rub picked out, slather both sides of the meat with yellow mustard. This will hold the dry rub in place and also help tenderize the meat. Then generously coat the ribs (on both sides) with the dry rub.

While the smoker is coming to temperature, let the ribs sit out on the counter to bring to room temperature. This will also give the dry rub time to penetrate into the meat.

Fill the smoker with wood chips. My favorite wood chips to use for ribs is apple wood. However, pecan or mesquite work well too.

I prefer to soak my wood chips because this recipe calls for a long cook time. However, the choice of soaking wood is up to you.

Now it is time to reveal the actual cooking method.

3-2-1 Cooking Method

I use what is known as the 3-2-1 method when cooking smoked baby back ribs. This simply means that you place the seasoned ribs directly on the smoker rack for 3 hours.

Then remove the ribs and place them in foil with a little brown sugar, butter and apple juice and continue to smoke for an additional 2 hours.

And for the final hour of cooking, remove the ribs from the foil packet and slather on your favorite barbecue sauce (optional).

Place the ribs back on the smoker’s rack and continue to cook for 1 hour.

The results are amazing each and every time that I have used this method! Fall off the bone, tender and juicy smoked baby back ribs that are simply the best!

Smoked Baby Back Ribs Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 rack baby back pork ribs
• 2-3 Tbsp prepared yellow mustard
• 2 Tbsp dry rub
• 1 cup apple cider or apple juice
• 1/4 cup brown sugar, packed
• 3 Tbsp salted butter
• 1/2 cup BBQ sauce

INSTRUCTIONS

Remove the membrane on the back of the ribs and then liberally spread the mustard over both sides. Then season each side of the ribs using the dry rub. Prepare your smoker for indirect smoking at 190-200°F.

Add the wood chips and then place the seasoned ribs on the smoker and close the lid. Smoke for 3 hours.

Place a large piece of aluminum foil on a large baking sheet. Then remove the ribs from the smoker and place bone side up onto the foil. Sprinkle the bone side with the brown sugar and top with the butter cut into small pads. Pour the apple cider or juice over top.

Tightly crimp the foil together to create an airtight seal. Carefully return the foil wrapped ribs to the smoker and increase the cooking temperature to 225°F.

Let the ribs continue to cook for 2 hours in the foil. Carefully remove the ribs from the smoker and place on a large baking sheet.

Open the foil package and use tongs to remove the ribs and place them back on the smoker, bone side down. Brush the ribs with your favorite BBQ sauce (optional), and continue to cook at 225°F for an additional hour.

Serve immediately with additional barbecue sauce as desired.

If you love to use your smoked baby back ribs you may enjoy some of my other smoker recipes:

• Smoked Pulled Pork
• Smoked Brisket
• Whole Chicken
• Smoked Chicken Wings
• Smoked Turkey

Enjoy! Mary

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