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

Serves: 8-10

Preparation Time: 1 hour, 25 min

Estimated Smoke Time: 4-5 hours

Smoke Temp: 225°F

Try these wood chips: Pecan, hickory, or cherry


  1. Rinse the ribs and pat-dry with a paper towel.
  2. Generously brush the ribs with peanut oil.
  3. Next, rub the ribs with the Basic Barbecue Rub. Cover and refrigerate overnight.
  4. Preheat the smoker to 225°F.
  5. Allow the ribs to come to room temperature for 30 minutes before smoking.


  1. Set the ribs directly on the smoker grate, bone side down.
  2. Use the water pan for extra moist ribs.
  3. Smoke the ribs for 1 1⁄2 hours. Check occasionally to prevent the edges from getting charred.
  4. Remove the ribs from the smoker and set each rack, meat side down, in each foil packet.
  5. 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.
  6. After 2 hours, remove them from the smoker and uncover. Discard the liquid together with the foil.
  7. Brush 1-2 coats of the barbecue sauce onto the ribs.
  8. Smoke the ribs for another 30-45 min, or until the sauce is set and the internal temperature reaches 185°F.
  9. Once done, remove from the smoker and let them rest for 10- 15 minutes before carving.
  10. Upon serving, cut in-between bone to separate the ribs and serve with the remaining barbecue sauce.