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PERFECTLY SMOKED BABY BACK RIBS
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.
Estimated Smoke Time:
Try these wood chips:
Pecan, hickory, or cherry
- 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 sauce
- 1/3 cup apple juice
1 Rinse the ribs and pat-dry with a paper towel.
2 Generously brush the ribs with peanut oil.
3 Generously brush the ribs with peanut oil.
4 Next, rub the ribs with the Basic Barbecue Rub. Cover and refrigerate overnight.
5 Preheat the smoker to 225°F.
6 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.
2Use 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.
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