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Smoked Baby Back Ribs
Smoked Baby Back Ribs

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We hope you got insight from reading it, now let’s go back to smoked baby back ribs recipe. To cook smoked baby back ribs you only need 17 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Smoked Baby Back Ribs:
  1. You need (2) Racks Pork Ribs
  2. Take For The Dry Rub
  3. Provide (2) Cups Brown sugar
  4. Get (1) tbsp Salt
  5. Take (2) tsp Garlic powder
  6. Take (2) tsp Onion powder
  7. You need (1) tsp Black pepper
  8. Take (1/2) tsp Cayenne pepper
  9. Provide (1) tbsp Paprika
  10. Take (1) tbsp Chili powder
  11. Prepare For The BBQ Sauce
  12. Take (1) Bottle Cookie's bbq sauce
  13. You need (1) Bottle Sweet Baby Ray's Golden Mustard bbq sauce
  14. Take (1) Cup Brown sugar
  15. Prepare For The Smoker
  16. Take (2) Cups Apple juice + (1) Cup for foil pan
  17. Get Water
Instructions to make Smoked Baby Back Ribs:
  1. Remove membrane from the pork ribs. Trim excess fat.
  2. Mix Dry rub ingredients.
  3. Throughly coat ribs with dry rub. If you choose let marinade in refrigerator up to 12 hours. But this isn't necessary.
  4. Prepare smoker with hardwood. Heat until temperature reaches 250 degrees Fahrenheit. At this point I add (2) pans each with (1) cup of the apple juice and fill remaining with water.
  5. Place ribs directly on rack towards far side near chimney vent. Smoke for 3 hours maintaining temperature between 225 and 250 degrees Fahrenheit.
  6. In a large bowl mix the BBQ Sauce ingredients.
  7. Take ribs off smoker and place in an aluminum pan. Completely coat ribs with BBQ Sauce mixture, add 1 cup of the apple juice to bottom of pan. Cover with foil. Place pan with ribs back in smoker. Smoke for 2 more hours maintaining the 225 to 250 degree temperature.
  8. Remove pan of ribs. Place the (2) racks of ribs back in smoker and smoke 2 more hours.
  9. Remove ribs and Enjoy!

Ribs are my go-to when I'm in the mood for some smoked meat. Unlike larger cuts of meat like brisket - which I do love - you can throw a rack of ribs on the smoker at noon and have them done by dinner time. The ribs were very tasty, but were alittle dry. There are two basic cuts of pork ribs: Baby back or loin ribs are taken from the upper portion of the rib cage that connects to the spine. Baby backs tend to have shorter bones and leaner meat, while spares are typically fattier for juicy meat.

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