This smoked baby back ribs recipe delivers perfectly cooked meat and offers two approaches. A dry rub and a generous slathering of barbecue sauce round up the deep smoky flavors regardless of the method you choose.
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Baby Back Ribs Smoker
Pork ribs cut from the ‘high on the hog’ near the backbone of the pig are known as baby back ribs.
A full rack typically weighs about two to two and a half pounds and contains eleven to thirteen bones. The nutritious, rich tasting meat is found primarily on top of the bones as opposed to in between them as with spare ribs.
Baby back ribs are tender and have a lot of marbling. They are quick to cook and smoking is one of the best ways to address them. In this recipe we offer two methods to do so to your attention.
One is a classic approach of low and slow cooking that delivers fall-off the-bone tender meat but requires a longer smoking time. The other one is known as smoke-roasting and presents crustier and chewier ribs you gnaw off the bone and takes less than two hours. Both are worth trying.
What to Look for When Shopping for Pork Baby Back Ribs
The quality of the meat is important and in that sense a heritage breed such as Berkshire or Duroc is preferrable. We love the exceptionally tender Berkshire baby back ribs D’Artagnan carries (affiliate link).
Additionally, look for racks heavy with meat. Sometimes when the ribs are carved too much of the meat is trimmed off. Make sure the racks you purchase come in at two to two and a half pounds.
Barbecue Dry Rub for Pork Smoked Ribs
Applying a dry rub before smoking the baby back racks is, in our experience, much better than any other method. Its effect is to both flavor and dry the surface of the pork and smoke adheres best to dry surfaces.
We typically mix our own dry rub. As shown above it consists of these ingredients: dark brown sugar, kosher salt, sweet paprika, garlic powder, onion powder, chili powder and cumin.
Simply choose a favorite rub or mix your own combination. There are so many spices suited to pork meat that enhance the rich flavor of baby backs. Besides the aforementioned consider smoked paprika, black pepper, white pepper, corriander, cayenne, ground caraway seed, Chinese five spice.
TIP: There is little point to treat ribs with barbecue sauce prior to or early on in the smoking process. The sugars will burn and create unpleasant notes. Reserve this until the very last stage of cooking them, when they are almost done.
What Smoking Wood is Best for Pork Ribs?
A variety of smoking woods are suitable, choose according to your preference. We like hickory wood for the steady, slightly spicy flavor it imparts to meats. It also has the added benefit of burning longer than other popular smoking woods which makes easier work of the low and slow method.
Apple wood, cherry wood, oak wood or even very sharp mesquite wood are all appropriate.
How to Smoke Baby Back Ribs?
Prep. Rinse and pat dry the rack(s) with a paper towel. Ribs have a papery thin membrane that runs on the concave bone side and helps hold them together. It will block the absorption of smoke and rub flavors so it is best that you remove it. Slide the tip of a knife underneath it and with the help of paper towel remove it by peeling it off (picture 1 above).
Season. Mix the rub in a small bowl and apply it generously on both sides of the rack. Let the ribs sit for about half an hour to come to room temperature and absorb the flavors.
Set up smoker. Set up your smoker according to the manufacturer’s instructions (applies to charcoal grill, offset smoker, vertical smoker or pellet grill options).
- The temperature of the smoking chamber will depend on the smoking method you opt for (see below section on How Long to Smoke Baby Back Ribs). Above we illustrate the faster smoke-roasting method with temperature range of 325-350F.
- Place a water-filled disposable pan underneath the racks. If your smoker already has a water pan fill it with water about 2-3 inches deep.
Smoke. When smoking ribs the bone side goes down (ribs meat-side is what will really absorb the smoke so you want it up). Place them directly onto the grill grates or smoking rack.
- for the smoke-roasting method, after about one hour and fifteen minutes brush the ribs with barbecue sauce. Then smoke them longer until satisfied with the doneness (see above).
- if smoking low and slow, brush the barbecue sauce once the rack begins to bend a bit, but it is not quite tender enough yet.
Regardless of the temperature you chose to smoke them at, they are done when the rack easily bends like a bow when lifted with tongs, held in the center. This is a sure sign that they have become tender enough.
How Long to Smoke Baby Back Ribs?
The two principal methods for smoking these ribs determine the total time it will take.
Low and Slow. At 225-250F it will take three and a half to four hours (or until tender to your liking) to get bone tender ribs, depending on their weight.
Smoke-roasting. If you want to cook your rack of ribs for about one and a half hours then definitely maintain a smoking chamber temperature in the 325-350 F range. The precise time it will take for them to cook depends on the size of the rack, but usually around the ninety minute mark you can expect them to be done.
Two More Ways to Tell That Smoked Baby Back Ribs are Done
Besides minding the time on the smoker and testing how easily the rack bends you can also rely on these visual signs to gauge when the ribs are done.
- meat has pulled away from the bones by 1/4 inch to 1/2 inch
- you can easily pull apart the individual ribs with just your fingers (more reliable for the low and slow method)
Should You Wrap Baby Back Ribs on Smoker?
You can if you want to, but you do not have to. It is a matter of personal preference. Wraping the ribs makes more sense if you are smoking them low and slow. With the smoke-roasting method you can go ahead and serve them right away, hot off the smoker.
Is the 3 2 1 Method Too Long for Baby Back Ribs?
Truth be told it is a bit long. But you can definitely shorten it and follow the sequence of the steps in smaller increments of time (see below).
The 3 2 1 method is meant for spare ribs which are bigger and have a lot more fat, connective tissue and meat in between the bones than baby backs. Because they are meatier, fattier and tougher they need more time to cook.
TIP: If you are really set on using this method with baby back pork ribs then 1) smoke at 225 F for two hours (instead of three), 2) wrap in aluminum foil, generously brushed with liquid (apple juice or apple cider vinegar etc.) and smoke for another hour and a half at the same temperature and 3) finally smoke uncovered, at about 275 F brushed with barbecue sauce for another half an hour or so.
Serve
Apply a fresh layer of barbecue sauce over the ribs as soon as you take them off the heat and place them on a cutting board. Allow a couple of minutes for it to be absorbed and then slice or allow each diner to break appart their own and dip them in sauce served on the side.
Side dish options that work best are classics such as corn on the cob, coleslaw, baked beans with bacon, biscuits etc.
How Many Racks to Budget?
Well prepared pork ribs on the smoker can disappear fast. It is always better to budget and cook an extra rack than to be dissapointed by not having enough. After all, you are already doing the work, maintaining the smoking set up, etc.
Typically, plan for half a rack of baby back ribs per person or about a pound per person. For avid pork and barbecue lovers budget a full rack.
Use a Rib Rack When Tight on Space
If you want to smoke several baby back rib racks and have limited smoker space the best solution is to use a rib rack (affiliate mention). You will be situating the ribs vertically lenghtwise and can easily fit up to six racks and smoke them simultaneoulsy.
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Perfect Smoked Baby Back Ribs
How to smoke baby back ribs. Flavorful smoked baby back ribs can be prepared by low and slow smoking in the 225-250F range for fall-off-the-bone meat or smoke roasting in the 325-350F range for crustier, chewier ribs meat. Both methods work well for these tender, well-marbled pork ribs. A dry rub and a barbecue sauce slathering complement the flavors created by the smoking wood.
Ingredients
- 1 rack baby back ribs (2 to 2 1/2 lbs)*
- 1/2 cup barbecue dry rub**
- 1 cup barbecue sauce (or to taste)
Instructions
- Rinse and pat dry the ribs with a paper towel. Turn over to the bone side and insert the tip of a knife underneath the papery membrane that runs the lenght of the rack. Lift it and holding it with a paper towel peel it off.
- Apply the dry rub on both sides of the rack and let it rest and come to room temperature while absorbing the flavors of the seasoning. Set up your smoker per the manufacturer's instructions and add the smoking wood also per the manufacturer's instructions.
LOW and SLOW SMOKED BABY BACK RIBS
Bring the temperature of the smoking chamber to the 225-250F range and maintain it there for the duration of the smoking, adding charcoal and wood as necessary. Place a disposable pan full of water directly underneath of fill the existing water pan of your smoker.
Place the seasoned ribs directly onto the grill grates (if using side-box) or onto the rack. Smoke for 3 hours. Test doneness by holding the rack in the center with tongs - if it is beginning to bend easily like a bow, it is getting close to done. You may brush with barbecue sauce and continue smoking for another hour or so, until the ribs are fall apart tender. No need to wrap in butcher paper. Serve hot off the smoker, apply a layer of barbecue sauce just before you do.
SMOKE-ROASTED BABY BACK RIBS
Bring the temperature of the smoking chamber to the 325-350F range and maintain it there for the duration of the smoking, adding charcoal and wood as necessary. Place a disposable pan full of water directly underneath of fill the existing water pan of your smoker.
Place the seasoned ribs directly onto the grill grates (if using side-box) or onto the rack. Smoke for 90 minutes. Test doneness by holding the rack in the center with tongs - if it bends easily like a bow, the ribs are done or just about. Brush with barbecue sauce and continue smoking for another twenty to forty minutes. Serve hot off the smoker, apply a layer of barbecue sauce justs before you do.
Notes
* You can smoke up to 6 racks with the help of a rib rack, no chnages to the actual smoking instructions and no extra smoking wood required. See post above for what to look for when buying baby back ribs.
**Use your favorite or mix 1/4 cup dark brown sugar, 1 tbsp kosher salt, 2 tsp sweet paprika, 2 tsp ground cumin, 2 tsp onion powder, 2 tsp garlic powder, 2 tsp chili powder. Or prepare 1/2 cup (or scaled up for more racks) of your favorite barbecue rub.
Other Ways to Gauge Ribs Doneness
- meat has pulled away from the bones by 1/4 inch to 1/2 inch
- you can easily pull apart the individual ribs with just your fingers (more reliable for the low and slow method)
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 848Total Fat: 38gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 154mgSodium: 2264mgCarbohydrates: 79gFiber: 2gSugar: 65gProtein: 46g
Based on consuming all the barbecue sauce. Depending on how much you actually use, the nutrition values can change.
Kyle says
These smoked pork ribs were delicous. Smoked five racks low and slow at 225F with my dad. Took the better part of the day but they were a hit with the whole family. Plus bonding and beers. Get the ribs rack for smoking – makes it worth it to burn through all the applewood.