Smoking baby back ribs can be a little tricky as they tend to get overcooked quickly, but using your meat thermometer will ensure you wind up with perfect baby back ribs.
❏ 3 (3 lb.) slabs pork baby back ribs, trimmed
❏ 2 cups Basic Barbecue Rub
❏ 1⁄4 cup peanut oil
❏ 2 cups of your favorite barbecue
❏ 1/3 cup apple juice
Preparation Time: 1 hour, 25 min
Estimated Smoke Time: 4-5 hours
Smoke Temp: 225°F
Try these wood chips: Pecan, hickory, or cherry
- Rinse the ribs and pat-dry with a paper towel.
- Generously brush the ribs with peanut oil.
- Next, rub the ribs with the Basic Barbecue Rub. Cover and refrigerate overnight.
- Preheat the smoker to 225°F.
- Allow the ribs to come to room temperature for 30 minutes before smoking.
- Set the ribs directly on the smoker grate, bone side down.
- Use the water pan for extra moist ribs.
- Smoke the ribs for 1 1⁄2 hours. Check occasionally to prevent the edges from getting charred.
- Remove the ribs from the smoker and set each rack, meat side down, in each foil packet.
- Wrap the ribs tightly with 2 Tbs apple juice in each foil packet and return to the smoker. Smoke for another 2 hours, still bone side down.
- After 2 hours, remove them from the smoker and uncover. Discard the liquid together with the foil.
- Brush 1-2 coats of the barbecue sauce onto the ribs.
- Smoke the ribs for another 30-45 min, or until the sauce is set and the internal temperature reaches 185°F.
- Once done, remove from the smoker and let them rest for 10- 15 minutes before carving.
- Upon serving, cut in-between bone to separate the ribs and serve with the remaining barbecue sauce.