Smoked Baby Back Ribs

Baby back ribs rubbed with a sweet and smoky spice blend, smoked low and slow, wrapped until tender and finished with a glossy barbecue sauce glaze. Serves 4 to 6.

Naturally gluten-free

Contains: milk. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 5 hr
  • Total 5 hr 20 min
  • Yield 4 to 6 servings
  • Level Project

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Storage | Print recipe

Rack of smoked baby back ribs with a glossy barbecue glaze sliced on a cutting board

Smoked ribs are the backyard barbecue centerpiece. Baby backs smoke unwrapped for color and flavor, are wrapped with a little butter and brown sugar to tenderize, then unwrapped and glazed so the sauce sets.

They are done when they bend easily and the meat pulls back from the bones, not when they fall apart.

Instructions

  1. Prep. Remove the membrane from the back of the ribs, brush with mustard and coat with the rub.
  2. Smoke. Smoke at 225 to 250°F for 3 hours.
  3. Wrap. Lay each rack on foil with half the butter, brown sugar and apple juice, wrap tightly and return to the smoker 1 1/2 to 2 hours, until tender.
  4. Glaze. Unwrap, brush with barbecue sauce and smoke 20 to 30 minutes more until the sauce is tacky.
  5. Rest and slice. Rest 10 minutes and cut between the bones.

Gluten-freeGrill and BBQ

Tips

  • Pork is safe to eat at 145°F, but smoked ribs are at their best at 195 to 203°F, when a probe slides between the bones with no resistance.
  • Pull the membrane off with a paper towel for grip.
  • No smoker? Bake wrapped at 275°F for 2 1/2 hours, then glaze under the broiler.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. Reheat wrapped in foil with a splash of apple juice in a 275°F oven until hot, then unwrap and brush with sauce.

Questions about this recipe

How do I know when ribs are done?
They bend easily when lifted with tongs and the meat has pulled back about 1/4 inch from the bones; around 195 to 203°F.
Baby back or spareribs?
Baby backs are leaner and cook faster; spareribs are meatier and need about an hour longer.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Zinfandel or Syrah, or an amber ale. Wine pairing guide

More pork recipes

All pork recipes | All recipes | Cooking guide and safe temperatures