Ah, smoked baby back ribs! There’s nothing quite like the taste of tender, fall-off-the-bone ribs slathered in a delicious BBQ sauce. And smoking them just adds that extra depth of flavor that you just can’t get from grilling.
Are you ready for a lip-smacking, finger-licking, fall-off-the-bone BBQ experience? Well, with this Smoked Baby Back Ribs recipe, you can achieve exactly that. As a seasoned chef with a passion for all things BBQ, I can confidently say that these ribs will make your taste buds sing and your stomach grumble with anticipation. It’s time to ditch the boring burgers and dogs, and elevate your BBQ game with these succulent ribs that will have your friends and family begging for seconds (or thirds). Grab your tongs and let’s get smoking!
· Two racks baby back ribs (about 3 pounds each)
· 1/4 cup packed light brown sugar
· One tablespoon chili powder
· One tablespoon paprika
· Two teaspoons ground cumin
· One teaspoon mustard powder
· Kosher salt
· One lemon, halved
· One apple, quartered
· One cup apple juice or cider
· Two tablespoons Worcestershire sauce
· One tablespoon apple cider vinegar
· 8 to 10 cups mesquite wood chips
· Small spray bottle
· A pair of tongs for turning the ribs
· Meat thermometer for checking the temperature.
· Vegetable oil, for brushing
1. Remove the membrane from the back of the ribs. This is a tough, white layer that runs along the bone side of the ribs. You can remove it by slipping a butter knife or other thin tool under it and then using your fingers to pull it off.
2. Next, mix together the brown sugar, chili powder, paprika, cumin, mustard powder, and kosher salt in a small bowl. Rub this mixture all over the ribs, making sure to cover both sides.
3. Now, it’s time to smoke the ribs. Fill your smoker with the mesquite wood chips and preheat it to 225°F. Once the smoker is up to temperature, place the ribs on the smoker grates, bone side down. Smoke the ribs for 3 hours, spraying them with apple juice mixture every hour.
4. After 3 hours, the ribs should be starting to look nice and brown. At this point, you can wrap them in foil and continue smoking them for another 2 hours. This will help to keep the ribs moist and prevent them from drying out.
5. After the ribs have been smoking for a total of 5 hours, they should be cooked to perfection. To check, insert a meat thermometer into the thickest part of the meat. The ribs are done when the thermometer reads 195°F.
6. Once the ribs are cooked, it’s time to brush them with BBQ sauce and finish them off on the grill. You can use your favorite store-bought sauce, or you can make your own. I like to mix together equal parts ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce, with a pinch of chili powder and cumin. Brush this mixture on the ribs and grill them for about 5 minutes per side, or until the sauce is nice and caramelized.
And that’s it! Your smoked baby back ribs are now ready to be served. Slice them up and enjoy with your favorite sides. And don’t forget to have a cold beer or a glass of sweet tea with it.
Well, there you have it with this ultimate smoked baby back ribs recipe. These ribs are fall-off-the-bone tender and packed with flavor that will make your taste buds dance. Just don’t be surprised if your friends and family start calling you the BBQ rib master. But don’t let it go to your head, remember, with great power comes great responsibility… and a lot of napkins.