Smoked Baby Back Ribs are coated in a sweet and smoky homemade dry rub, slow-smoked until tender, then brushed with BBQ sauce and finished over high heat for a sticky, caramelized exterior.
I usually make these ribs with Dinosaur Bar-B-Que Sauce, a longtime favorite from Syracuse. I’ve used it for years because it has a great balance of smoky, tangy, and sweet flavor without overpowering the ribs.
Why I Love Smoked Baby Back Ribs
About the Ingredients ⭐
- Baby Back Ribs: Tender pork ribs that are perfect for smoking.
- BBQ Sauce: Adds a sticky, flavorful finish.
- Brown Sugar: Adds sweetness and helps create a caramelized crust.
- Smoked Paprika: Adds smoky flavor and color.
- Garlic & Onion Powder: Add savory flavor.
- Ancho Chili Powder: Adds mild, smoky heat.
- Black Pepper & Salt: Season and balance the rub.
- Cayenne Pepper: Adds a spicy kick.
Be sure to check out the full recipe and ingredient list below
How To Make Smoked Baby Back Ribs
1. Prepare the ribs. Remove the membrane from the back of the ribs and pat them dry.
2. Season the ribs. Mix the dry rub ingredients, then coat both sides of the ribs generously.
3. Smoke the ribs. Place the ribs in the smoker and smoke at 250°F until tender.
4. Add the BBQ sauce. Brush the ribs generously with BBQ sauce, then finish over higher heat until the sauce is sticky and caramelized.
5. Rest and slice. Let the ribs rest briefly before slicing between the bones and serving.
Tips I Found Helpful 💙
- Remove the membrane: This helps the seasoning penetrate the ribs and makes them easier to eat.
- Season generously: Coat both sides of the ribs well with the dry rub.
- Keep the smoker at 250°F: A steady temperature helps the ribs cook evenly.
- Sauce near the end: Adding BBQ sauce too early can cause the sugars to burn.
- Let the ribs rest: Give them a few minutes before slicing so the juices can settle.
Frequently Asked Questions
More Smoker Recipes I Love 💙
Smoked Baby Back Ribs
Smoked Baby Back Ribs are coated in a homemade dry rub, slow-smoked until tender, and finished with sticky BBQ sauce.
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
- Preheat your electric smoker/smoker to 250℉.
- Remove the membrane from the back of the ribs.
- To do this, slide a small sharp knife down the middle of the rib. Lift and loosen the membrane using the knife.
- 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
- In a small mixing bowl, mix together the rib rub ingredients until well combined.
- 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:
- Smoke the ribs at 250℉ for 3 hours or until they reach an internal temperature of 200℉
- 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.
- Remove from the smother and allow to rest for 5 minutes before cutting, serve with extra BBQ sauce on the side. Enjoy!
Notes
Remove the membrane before seasoning. Keep the smoker at 250°F, and add the BBQ sauce near the end so the sugars don’t burn. Let the ribs rest for a few minutes before slicing.
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Nutrition Information:
Yield:
3Serving Size:
1/3 rackAmount Per Serving: Calories: 644Total Fat: 11gSaturated Fat: 3gUnsaturated Fat: 8gCholesterol: 19mgSodium: 3788mgCarbohydrates: 136gFiber: 14gSugar: 101gProtein: 13g
