This Smoked Baby Back Ribs recipe is a perfect blend of both sweet and savory. It’s easy to make and the secret is in the smoking process.
Whether you’re smoking ribs for the first time or the hundredth, there’s always something special about cooking up a rack of ribs. They’re one of those classic American dishes that just make your mouth water. And when they’re cooked to perfection, they can be absolutely irresistible.
If you’re looking for the perfect smoked ribs recipe, look no further. This recipe is guaranteed to give you delicious, fall-off-the-bone ribs that will have your guests coming back for more.
So what are you waiting for? Fire up the smoker and let’s get cooking!
What You Will Need
To make smoked ribs, you’ll need a few key ingredients.
- Ribs: Look for a rack of pork ribs that are about 2-3 pounds.
- Barbecue sauce: You’ll want to have a good quality barbecue sauce on hand for this recipe. I like to use Sweet Baby Ray’s but you can use your favorite brand.
- Dry rub: A dry rub is a mixture of herbs and spices that you’ll apply to the ribs before cooking. (see recipe below or use your own)
- Smoker: You’ll need a smoker to cook the ribs. If you don’t have one, you can use a grill with a smoker box.
- Wood Smoking Chips: Choose a wood that will complement the flavor of your ribs, such as hickory or mesquite.
- Liquid for Wood Chips: Use your liquid of choice such as water, beer, soda, etc.
Now that you have all of your ingredients, it’s time to get started!
The Smoking Process
Ribs are one of the most popular barbecue items, and for good reason. They’re relatively easy to cook, and when done right, they’re absolutely delicious.
There are a few different ways to smoke ribs, but the most important thing is to cook them low and slow. This ensures that the ribs are nice and tender, and full of flavor.
Step One: The first step is to choose your wood. Hickory and mesquite are two of the most popular choices for smoking ribs, but you can really use any type of wood that you like. Just make sure that it’s well-seasoned and dry. Soak your wood chips in water or liquid of your choice for at least 30 minutes before using them.
Step Two: Next, you’ll need to prepare your meat. Start by removing the membrane from the back of the ribs. Rinse and pat dry. Season it generously with your favorite dry rub.
Step Three: Now, it’s time to fire up your smoker. You’ll want to maintain a temperature between 200-225 degrees Fahrenheit throughout the cooking process. Place your ribs in the smoker, making sure not to overcrowd the space. Smoke the ribs for 4-5 hours, until meat starts to shrink away from the bones.
Step Four: Remove the ribs from the smoker and brush with your favorite BBQ sauce. Return them to the smoker for another 30 minutes to allow the sauce to set up.
Step Five: Once they’re done, remove the ribs from the smoker and let them rest for 10-15 minutes. This will help to reabsorb all of the juices. Then, it’s time to eat!
Smoking Time and Temperature Chart
Smoking time and temperature chart for smoking baby back ribs in the smoker. Use this chart as a guide, but be sure to check on your ribs periodically to make sure they are cooking properly.
Smoking Time (in hours) Temperature (in degrees Fahrenheit)
- 3.5-5 hours at 225 F
- 4-5 hours at 200 F
The Dry Rub
When it comes to smoking ribs, the rub is key. This simple blend of spices will give your ribs a nice flavor and help to form a nice crust when they cook.
Dry Rub Ingredients
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Combine all ingredients in a small bowl and mix well.
- Rub the mixture onto your ribs, making sure to cover all surfaces.
- Place the ribs on your smoker and cook according to your smoker’s instructions.
The Sauce
When it comes to smoked ribs, the sauce is everything. Whether you like your ribs sticky and sweet or smoky and tangy, the right sauce can make all the difference.
There are endless possibilities when it comes to sauces for smoked ribs, but here are a few of our favorites:
Sweet and Sticky: A classic sweet and sticky barbecue sauce is the perfect complement to smoked ribs. We like to add a little bit of heat to ours with a touch of cayenne pepper.
Smoky and Tangy: For a smokier flavor, try using a chipotle-based barbecue sauce. The smokiness of the chipotles pairs perfectly with the smoked ribs.
Asian-Style: If you want something a little different, try an Asian-style barbecue sauce. We like to use hoisin sauce, rice vinegar, and Sriracha for a sweet, tangy, and spicy sauce that is out of this world.
If you like this smoker recipe, try our Smoked Queso Dip! It pairs perfectly as an appetizer with this recipe.
Recipe
Smoked Baby Back Ribs
Ingredients
- 1 rack of baby back ribs
- BBQ sauce
Dry Rub Ingredients
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Step One: The first step is to choose your wood. Hickory and mesquite are two of the most popular choices for smoking ribs, but you can really use any type of wood that you like. Just make sure that it's well-seasoned and dry. Soak your wood chips in water or liquid of your choice for at least 30 minutes before using them.
- Step Two: Next, you'll need to prepare your meat. Start by removing the membrane from the back of the ribs. Rinse and pat dry. Season it generously with your favorite dry rub.
- Step Three: Now, it's time to fire up your smoker. You'll want to maintain a temperature between 200-225 degrees Fahrenheit throughout the cooking process. Place your ribs in the smoker, making sure not to overcrowd the space. Smoke the ribs for 4-5 hours, until meat starts to shrink away from the bones.
- Step Four: Remove the ribs from the smoker and brush with your favorite BBQ sauce. Return them to the smoker for another 30 minutes to allow the sauce to set up.
- Step Five: Once they're done, remove the ribs from the smoker and let them rest for 10-15 minutes. This will help to reabsorb all of the juices. Then, it's time to eat!
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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