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Smoked baby back ribs are known for their tender and juicy meat that falls off the bone with a smoky flavor, and crispy exterior. Whether you’re cooking for yourself or entertaining, these ribs will be sure to please any crowd.

For these baby back ribs, we used Dinosaur BBQ Sauce We like this bbq sauce because it’s made local to me in Syracuse NY. It has a really great flavor, not too smoky and not too sweet. We’ve been using this sauce for years and it never disappoints!

I love making local recipes like Utica Chicken Riggies, Tomato Pie, and many more so I had to share my favorite bbq sauce with you!

Tools you’ll need

bbq sauce

Smoker Your favorite brand

Pellets or Wood chunks

BBQ Tool set

Tips & Tricks

• Choose high-quality ribs: Look for baby back ribs that have a good amount of meat on them and a relatively even thickness across the rack. This will help ensure even cooking and a better final result.
• Remove the membrane: Before seasoning your ribs, remove the thin membrane on the back of the ribs. This will allow the seasonings to penetrate the meat better and make the ribs more tender.
• Apply a dry rub: Season the ribs with a dry rub made from your favorite spices and herbs. This will add flavor to the ribs and create a nice crust during the smoking process. Be sure to apply the rub generously and evenly on both sides of the ribs.
• Preheat your smoker: Preheat your smoker to a temperature of 225°F (107°C). Maintaining a low and consistent temperature is essential for achieving tender, juicy ribs.
• Use wood chips for added flavor: Choose a type of wood chip that complements the flavor of pork, such as apple, cherry, or hickory. Soak the wood chips in water for at least 30 minutes before adding them to the smoker to create more smoke and enhance the smoky flavor of the ribs.
• Smoke the ribs bone-side down: Place the ribs bone-side down on the smoker grate, ensuring there is enough space between the racks for proper airflow.
• Let the ribs rest: After removing the ribs from the smoker, let them rest for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in even more tender and juicy ribs.

FAQs about smoked baby back ribs

How do I store leftover smoked baby back ribs?

Store leftover smoked baby back ribs in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap the ribs in foil and warm them in a 350°F (176°C) oven for 15-20 minutes or until heated through.

What temperature should I smoke baby back ribs at?

Smoke baby back ribs at a consistent temperature of 225°F (107°C) for the best results. This low and slow cooking method will help ensure tender, juicy ribs.

Do I need to marinate the ribs before smoking them?

While marinating can add flavor to the ribs, it’s not necessary. Applying a dry rub before smoking is often enough to give the ribs a delicious, flavorful crust.

What type of wood chips should I use for smoking baby back ribs?

Fruitwood chips such as apple or cherry are popular choices for smoking baby back ribs, as they impart a mild, sweet flavor to the meat. Hickory is another good option for a stronger, more robust smoky flavor.

Can I finish the ribs on the grill Or broiler instead of in the smoker?

Yes, you can finish the ribs on the grill to caramelize the barbecue sauce and add a bit of char to the ribs. Just be sure to watch them closely to prevent burning.

Finish them in the broiler on high for 5 minutes.

Can I smoke frozen baby back ribs?

It’s best to thaw the ribs before smoking them. Smoking frozen ribs can result in uneven cooking and may affect the texture of the meat.

Side Dishes for Ribs

• Chick Fil A Coleslaw Copy Cat Recipe: Coleslaw is a classic side dish for ribs because it has a creamy texture that complements the smoky, juicy flavor of the ribs. The crunchy cabbage also adds a great texture to the plate, and the tangy dressing helps to balance out the richness of the ribs. Plus, coleslaw is easy to make and can be served cold or at room temperature.
• Texas Road House Fried Pickles: Fried pickles go well with smoked ribs because the crunchy texture of the fried pickles contrasts nicely with the tender, smoky flavor of the ribs. The salty and tangy notes of both dishes also complement each other, creating a delicious balance of flavors.
• Southern Fried Cabbage and Bacon: Southern fried cabbage is a classic Southern side dish that goes well with smoked ribs. The smokiness of the ribs is complemented by the sweetness of the cabbage, and the crunchy texture of the fried cabbage adds a unique layer to the flavors in this dish. The combination of flavors creates an unbeatable combination that can’t be beaten.

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Smoked Baby Back Ribs

Yield: 1 rack

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Smoked baby back ribs are known for their tender and juicy meat that falls off the bone with a smoky flavor, and crispy exterior. Whether you’re cooking for yourself or entertaining, these ribs will be sure to please any crowd.

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Ingredients

For The Ribs:

• 2 1½-2 Pound Baby Back Ribs
• 2 Cups BBQ Sauce

For The Rib Rub:

• ½ Cup Packed Brown Sugar
• ¼ Cup Smoked Paprika
• 1 Tablespoon Granulated Garlic Powder
• 1 Tablespoon Onion Powder
• 1 Tablespoon Ancho Chili Powder
• 1 Tablespoon Black Pepper
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Cayenne Pepper

Instructions

Prepare Ribs for Smoker

1. Preheat your electric smoker/smoker to 250℉.
2. Remove the membrane from the back of the ribs.
3. To do this, slide a small sharp knife down the middle of the rib. Lift and loosen the membrane using the knife.
4. Grab the membrane with your hands or a paper towel and pull it off. Discard the rib membrane and set the ribs aside.

Prepare Rub for the Ribs

1. In a small mixing bowl, mix together the rib rub ingredients until well combined. 
2. Pat the ribs dry using a paper towel and rub the rib rub all over both sides of the baby back ribs.

Smoke the Ribs:

1. Smoke the ribs at 250℉ for 3 hours or until they reach an internal temperature of 200℉
2. Raise the temperature of your smoker to 400℉ or grill and brush the ribs with the bbq sauce on both sides and grill for 5-6 minutes.
3. Remove from the smother and allow to rest for 5 minutes before cutting, serve with extra BBQ sauce on the side. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Traeger Grills Tailgater 20 Portable Wood Pellet Grill Smoker
• 
  Bear Mountain Smoker Pellets for Outdoor Grilling,

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 668Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 110mgSodium: 1976mgCarbohydrates: 68gFiber: 4gSugar: 54gProtein: 32g

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