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.
Print
Pin
Servings: 1 rack
Calories: 848kcal
Ingredients
- 1 rack baby back ribs 2 to 2 ½ lbs*
- ½ 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 ¼ cup dark brown sugar, 1 tablespoon kosher salt, 2 teaspoon sweet paprika, 2 teaspoon ground cumin, 2 teaspoon onion powder, 2 teaspoon garlic powder, 2 teaspoon chili powder. Or prepare ½ 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 ¼ inch to ½ inch
- you can easily pull apart the individual ribs with just your fingers (more reliable for the low and slow method)
Nutrition
Serving: 1g | Calories: 848kcal | Carbohydrates: 79g | Protein: 46g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 22g | Cholesterol: 154mg | Sodium: 2264mg | Fiber: 2g | Sugar: 65g
