Description

This easy smoked baby back ribs recipe results in the most succulent, tender, and juicy ribs perfect for any occasion. The ribs are rubbed with a flavorful spice mix and slow smoked to fall-off-the-bone perfection, then finished with a sticky barbecue sauce glaze. Ideal for preparing ahead, these ribs pair wonderfully with jalapeño cheddar cornbread muffins, roasted oven fries, or red cabbage slaw for a delicious and satisfying meal.

Ingredients

Scale

Ribs

2 racks baby back ribs

Spice Rub

3 tablespoons packed light or dark brown sugar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chili powder
2 teaspoons granulated garlic or garlic powder
2 teaspoons granulated onion or onion powder
2 teaspoons smoked paprika

Sauce

2/3 cup barbecue sauce, divided
1/4 cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons butter, cut into small cubes

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Instructions

Prepare the Ribs: Loosen the membrane on the back of each rack by slipping a small sharp knife between the rib bone and the membrane. Using paper towels for grip, hold the membrane tightly and pull it off completely. Discard the membrane to ensure tenderness.
Apply the Spice Rub: In a small bowl, whisk together brown sugar, kosher salt, black pepper, chili powder, granulated garlic, granulated onion, and smoked paprika. Rub both sides of the ribs generously with the spice rub. For optimal flavor, cover and refrigerate the ribs overnight or up to 2 days.
Preheat the Smoker: Set your smoker to 225 degrees Fahrenheit and allow it to reach the temperature before placing the ribs inside.
Smoke the Ribs: Place the rib racks on the smoker with the meaty sides facing up and cook undisturbed for 3 hours to develop a smoky flavor and bark.
Wrap and Continue Cooking: Carefully remove the ribs from the smoker while keeping the smoker temperature steady. Lay each rack on a large sheet of heavy duty aluminum foil. Brush the ribs with one-third of the barbecue sauce, drizzle apple cider and apple cider vinegar around the edges, and dot with butter cubes. Wrap tightly in a double layer of foil to create leak-proof packets. Return the wrapped ribs to the smoker and cook for an additional 3 hours or until tender when pierced.
Glaze and Finish: Carefully unwrap the foil without spilling the juices. Brush the ribs with the remaining barbecue sauce and return to the smoker uncovered for 15 minutes to let the sauce set and become sticky.
Serve: Transfer ribs to a cutting board, reserving the cooking juices. Cut into individual portions, arrange on a platter, and drizzle with the reserved juices. Serve immediately with your favorite sides and plenty of paper towels.

Notes

The uncooked ribs can be refrigerated with the spice rub for up to 2 days before smoking.
Smoked ribs can be cooled, then refrigerated in the foil packs with the juices. Reheat in foil packs at 350-400 degrees Fahrenheit until warmed through.
Use a smoker capable of maintaining a steady 225 degrees Fahrenheit; a pellet smoker like a Traeger works well.
Heavy duty aluminum foil is essential to prevent juice leakage and help tenderize the ribs during the foil-wrapped cooking stage.
You can substitute with your favorite barbecue sauce; Stubbs Original Bar-B-Q Sauce is recommended for its gluten-free and robust flavor.
If you don't have a smoker, cook ribs wrapped in foil at 300 degrees Fahrenheit in the oven for about 2 hours until tender, then finish on a grill with the sauce mixture for 10 minutes until caramelized.
For best flavor, allow the spice rub 1-2 days to penetrate the ribs before cooking.
Serve ribs with jalapeño cheddar muffins, herbed oven fries, or red cabbage slaw for a complete meal.

Nutrition

Serving Size: 1 serving (approx. 1/2 rack)
Calories: 650 kcal
Sugar: 12 g
Sodium: 900 mg
Fat: 45 g
Saturated Fat: 15 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 40 g
Cholesterol: 110 mg