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Smoking Baby Back Ribs


Smoking Baby Back Ribs – Baby back ribs (also known as loin ribs or back ribs) come from the loin area where the loin is cut away from the spine.

They are taken from the top of the ribcage and are shorter bones that are curved (due to the natural curvature of the loin).

These ribs vary in length from 3 to 6 inches, and they are known for being thicker and often more tender than spareribs.

A full rack of these ribs will contain anywhere from 8-13 bones; however, any rack that comes with less than 10 bones is considered a “cheater rack.”

Baby back ribs typically cook more quickly than spareribs.

They are arguably the most popular ribs sold in grocery stores and are also a popular menu item at many well-known restaurant chains.


Smoking Baby Back Ribs Recipe

Begin by removing the membrane on the back of the baby back ribs and trimming off any excess fat.

Next, liberally season both sides of the baby back ribs using the rub recipe noted below), starting with the bone side.

Prepare your smoker for indirect smoking. Target temperature is between 180-200 with thin blue smoke.

Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.

After 30 minutes start spraying the baby back ribs with rib spritz – anything from spray butter, to apple juice, vinegar, etc. every 30 minutes.

Tear off a large piece of aluminum foil and place it on a large working surface.

Transfer the ribs to the foil bone side up so the bones don’t tear through the foil – or use a disposable aluminum tray. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour over the apple cider.

Tightly crimp the foil together to create an airtight seal. Return to the grill and increase your cooking temperature to as close to 225 degrees as you can get it.

Let the baby back ribs braise for 2 hours in the foil.

Carefully remove the ribs from the grill and place on a large working surface.

Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid,

Brush the baby back ribs with your favorite BBQ sauce, close the lid of your grill and cook at 225 degrees for an additional hour until the baby back ribs are done to your desired tenderness and the sauce is sticky and set.

Smoking Baby Back Ribs – Dry Rub

1 cup (packed) light brown sugar
2 tablespoons chili powder
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
2 tablespoons kosher salt
2 tablespoons coarsely ground black

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