this Smoked Baby Back Ribs recipe is a perfect blend of both sweet and savory. It’s easy to make and the secret is in the smoking process. Whether you’re smoking ribs for the first time or the hundredth, there’s always something special about cooking up a rack of ribs. They’re one of those classic American dishes that just make your mouth water. And when they’re cooked to perfection, they can be absolutely irresistible.
WHAT ARE BABY BACK RIBS
There are two basic pork ribs you can buy for smoking, baby back ribs and spare ribs.
- Baby Back Ribs – The baby backs are curved ribs that come directly off the spine of a pig along the back. The ribs are less meaty than spare ribs and don’t require as much time to cook.
- Spare Ribs – Spare ribs continue from the back ribs and run along the side of the pig. They are flat and will have both bone and cartilage in a full spare rack. When the spare ribs have been trimmed to remove the cartilage, they are called St. Louis Cut Spare Ribs, or St. Louis Ribs. These are a great rib to smoke using the 3-2-1 method with more meat. They take slightly longer to smoke.
WHAT TO LOOK FOR WHEN BUYING RIBS
Fresh ribs should be pink in color and have marbling throughout. The marbling is what we want to render out when smoking baby backs.. Also check out local ranchers in your area because you will find some amazing local pork with great marbling.
What You Will Need
- Ribs: Look for a rack of pork ribs that are about 2-3 pounds.
- Barbecue sauce: You’ll want to have a good quality barbecue sauce on hand for this recipe. I like to use Sweet Baby Ray’s but you can use your favorite brand.
- Dry rub: A dry rub is a mixture of herbs and spices that you’ll apply to the ribs before cooking. (see recipe below or use your own)
- Smoker: You’ll need a smoker to cook the ribs. If you don’t have one, you can use a grill with a smoker box.
- Wood Smoking Chips: Choose a wood that will complement the flavor of your ribs, such as hickory or mesquite.
- Liquid for Wood Chips: Use your liquid of choice such as water, beer, soda, etc.
How to make Smoked Baby Back Ribs?
ingredients
- Ribs: Look for a rack of pork ribs that are about 2-3 pounds.
- Barbecue sauce: You’ll want to have a good quality barbecue sauce on hand for this recipe. I like to use Sweet Baby Ray’s but you can use your favorite brand.
- Dry rub: A dry rub is a mixture of herbs and spices that you’ll apply to the ribs before cooking.
- Smoker: You’ll need a smoker to cook the ribs. If you don’t have one, you can use a grill with a smoker box.
- Wood Smoking Chips: Choose a wood that will complement the flavor of your ribs, such as hickory or mesquite.
- Liquid for Wood Chips: Use your liquid of choice such as water, beer, soda, etc.
Dry Rub Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon chili powder
Directions
Smoking Time and Temperature Chart
Smoking time and temperature chart for smoking baby back ribs in the smoker. Use this chart as a guide, but be sure to check on your ribs periodically to make sure they are cooking properly.
Smoking Time (in hours) Temperature (in degrees Fahrenheit)
- 3.5-5 hours at 225 F
- 4-5 hours at 200 F
The Dry Rub
When it comes to smoking ribs, the rub is key. This simple blend of spices will give your ribs a nice flavor and help to form a nice crust when they cook.
The Smoking Process
Ribs are one of the most popular barbecue items, and for good reason. They’re relatively easy to cook, and when done right, they’re absolutely delicious.
There are a few different ways to smoke ribs, but the most important thing is to cook them low and slow. This ensures that the ribs are nice and tender, and full of flavor.
Step One: The first step is to choose your wood. Hickory and mesquite are two of the most popular choices for smoking ribs, but you can really use any type of wood that you like. Just make sure that it’s well-seasoned and dry. Soak your wood chips in water or liquid of your choice for at least 30 minutes before using them.
Step Two: Next, you’ll need to prepare your meat. Start by removing the membrane from the back of the ribs. Rinse and pat dry. Season it generously with your favorite dry rub.
Step Three: Now, it’s time to fire up your smoker. You’ll want to maintain a temperature between 200-225 degrees Fahrenheit throughout the cooking process. Place your ribs in the smoker, making sure not to overcrowd the space. Smoke the ribs for 4-5 hours, until meat starts to shrink away from the bones.
Step Four: Remove the ribs from the smoker and brush with your favorite BBQ sauce. Return them to the smoker for another 30 minutes to allow the sauce to set up.
Step Five: Once they’re done, remove the ribs from the smoker and let them rest for 10-15 minutes. This will help to reabsorb all of the juices. Then, it’s time to eat!
The Sauce
When it comes to smoked ribs, the sauce is everything. Whether you like your ribs sticky and sweet or smoky and tangy, the right sauce can make all the difference.
There are endless possibilities when it comes to sauces for smoked ribs, but here are a few of our favorites:
Sweet and Sticky: A classic sweet and sticky barbecue sauce is the perfect complement to smoked ribs. We like to add a little bit of heat to ours with a touch of cayenne pepper.
Smoky and Tangy: For a smokier flavor, try using a chipotle-based barbecue sauce. The smokiness of the chipotles pairs perfectly with the smoked ribs.
Asian-Style: If you want something a little different, try an Asian-style barbecue sauce. We like to use hoisin sauce, rice vinegar, and Sriracha for a sweet, tangy, and spicy sauce that is out of this world.
FAQ
What temperature should ribs be smoked at?
There are several different methods for smoking ribs, but the easiest approach is to smoke them at 225˚F, which will yield rich, flavorful and tender meat.
What barbecue sauce to use on smoked ribs?
You can use any brand of barbecue sauce you like on these smoked ribs (or use a homemade sauce!)
Can you smoke ribs ahead?
Yes! Let the ribs cool, then refrigerate them in the foil packs (with their juices). Before serving, bring the ribs to room temperature, then reheat them in the foil packs in a 350-400˚F oven or grill until warmed through.
Do you have to remove the membrane on ribs before smoking?
Yes, it’s best to remove the membrane on the underside of the ribs before smoking, otherwise it turns papery and tough. You can do this easily or ask your butcher to do it for you!