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.
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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.
Ingredients
Ribs
- 2 racks baby back ribs
- 2 tablespoons yellow mustard
Rub
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne
Wrap and glaze
- 4 tablespoons butter
- 1/4 cup brown sugar
- 1/4 cup apple juice
- 1 cup barbecue sauce
Instructions
- Prep. Remove the membrane from the back of the ribs, brush with mustard and coat with the rub.
- Smoke. Smoke at 225 to 250°F for 3 hours.
- 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.
- Glaze. Unwrap, brush with barbecue sauce and smoke 20 to 30 minutes more until the sauce is tacky.
- Rest and slice. Rest 10 minutes and cut between the bones.
Tips
- 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.
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.
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