Smoked baby back ribs are a beloved barbecue staple cherished for their tender, juicy meat and smoky flavor. These succulent ribs are seasoned with a dry rub which infuses the meat with layers of savory and spicy flavors. Slow-cooked over low heat in a smoker or barbecue grill, the ribs absorb the fragrant smoke from wood chips or chunks, further enhancing their taste and aroma. As they cook, the meat becomes irresistibly tender and moist, easily pulling away from the bone with each bite. Smoked baby back ribs are often served with a side of tangy barbecue sauce for dipping, along with classic accompaniments like coleslaw, cornbread, or baked beans, creating a mouthwatering and satisfying meal that is perfect for summertime gatherings or any occasion where good food and good company come together.
Smoked Baby Back Ribs
Ingredients
- 2 racks baby back ribs (about 3 pounds each)
- 1/4 cup packed light brown sugar
- 1 tbsp chili powder
- 1 tbsp paprika
- 2 tsp ground cumin
- 1 tsp mustard powder
- Kosher salt
- 1 lemon halved
- 1 apple quartered
- 1 cup apple juice or cider
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- Vegetable oil for brushing
Instructions
- Prepare the ribs: Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.
- Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
- Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
- About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
- Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
- Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.