Smoked Baby Back Ribs

Smoked baby back ribs are the heart of every great barbecue and summer gathering. With this recipe, you’ll be the star of the neighborhood!

Ingredients:

• 2 racks of baby back ribs (about 4-5 lbs. total)
• 2 tablespoons yellow mustard
• 1/4 cup BBQ rub (your favorite kind)
• 1 cup apple cider vinegar (for spritzing and wrapping)
• 1 cup BBQ sauce (something with a bit of sweetness, like hickory or honey)
• Wood chips (apple wood recommended for its mild, sweet smoke)

Special Tips:

• For added flavor, soak wood chips for at least 30 minutes before placing them in the smoker.
• Experiment with different BBQ rubs for varied flavors—from sweet to spicy.

Directions to Make Smoked Baby Back Ribs:

1. Prepare the Smoked Baby Back Ribs

Remove the Membrane

Why it’s important:
The membrane is a thin layer of connective tissue on the back of the ribs that can prevent seasonings and smoke from penetrating the meat. Removing it ensures your ribs are flavorful and tender.

How to do it:

• Start by flipping the ribs bone-side up. You’ll see the thin membrane covering the bones.
• Use a dinner knife to carefully slide it under the membrane at one corner.
• Once the knife is under the membrane, lift it up and tear it off. You can use a paper towel to grip the membrane if it’s slippery.
• Remove the entire membrane as best as you can. If some bits remain, it’s okay, but try to get as much as possible.

Apply Mustard and BBQ Rub

Why mustard?
Mustard acts as a binder for the rub, helping it stick to the meat and creating a delicious, slightly tangy layer under the smoke and BBQ sauce.

How to do it:

• Lightly coat both sides of the ribs with yellow mustard. Don’t use too much—just enough to create a thin layer.
• Once the mustard is on, generously apply the BBQ rub on both sides of the ribs. Be sure to cover every inch of the ribs—don’t forget the edges and the underside!
• Massage the rub gently into the meat, making sure it sticks. This is where the flavor begins to develop.

2. Set Up Your Smoker

Preheat the Smoker

Why it’s important:
Starting the smoking process at the right temperature is crucial for cooking the ribs slowly and evenly.

How to do it:

• Preheat your smoker to 225°F. This is the ideal temperature for slow-smoking ribs to ensure they stay tender and juicy.
• Use a thermometer to keep track of the smoker’s temperature. Make adjustments as needed to maintain the consistent 225°F heat.

Add Wood Chips

Why soaked wood chips?
Soaking the wood chips in water prevents them from burning too quickly, allowing them to release more smoke and flavor over a longer period of time.

How to do it:

• Soak your apple wood chips in water for at least 30 minutes before starting the smoker.
• Drain the wood chips and place them in the smoker’s wood chip tray or directly onto the coals if using a charcoal smoker. Apple wood is ideal because it produces a mild, sweet smoke that complements the ribs perfectly.

3. Start Smoking the Ribs

Place the Ribs on the Smoker

Why meat-side up?
Smoking the ribs meat-side up allows the fat to render down and drip over the meat, keeping it moist. This also ensures the smoky flavor penetrates the ribs from the top down.

How to do it:

• Carefully place the seasoned ribs on the smoker’s grill grate, making sure they’re positioned meat-side up.
• Close the smoker lid tightly. This helps maintain the temperature and ensures the smoke stays inside to flavor the ribs.

Important:
Do not open the lid too often! Every time you open it, you lose heat and smoke, which can affect the cooking process.

Smoke for 3 Hours

What happens during this time?
The ribs will start to absorb smoke and seasoning, developing flavor. The fat and connective tissue will begin to break down, making the meat tender.

How to do it:

• Let the ribs smoke undisturbed for 3 hours at 225°F.
• If your smoker has a water pan, make sure it’s filled to maintain humidity inside the smoker, which helps prevent the ribs from drying out.

4. Wrap the Ribs in Foil

Prepare the Foil

Why wrapping?
Wrapping the ribs in foil creates a steamy environment inside, allowing the ribs to cook in their own juices. This step helps tenderize the meat and locks in moisture.

How to do it:

• Tear off a large piece of aluminum foil—enough to wrap the ribs completely.
• Lay the ribs meat-side down on the foil.
• Splash the ribs with some apple cider vinegar. This will add moisture and help tenderize the meat. You can also use other liquids like apple juice or beer if preferred.
• Wrap the foil tightly around the ribs, ensuring there are no openings. This will keep the moisture inside during the next phase of smoking.

Continue Smoking

What happens in the foil?
The ribs will steam inside the foil, becoming very tender and juicy. The vinegar and moisture inside the foil help break down the collagen and fat, making the meat soft and flavorful.

How to do it:

• After wrapping, return the ribs to the smoker for 2 more hours.
• Maintain the same temperature of 225°F.

5. Final Smoking Phase (Apply BBQ Sauce)

Unwrap the Ribs

Why unwrapping?
Unwrapping the ribs lets you add a layer of BBQ sauce and gives you the opportunity to develop a nice, caramelized crust on the sauce.

How to do it:

• Carefully unwrap the foil. Be cautious, as there might be hot steam escaping.
• Once the foil is removed, place the ribs back on the smoker grate, meat-side up.

Apply BBQ Sauce

Why sauce now?
The final hour in the smoker allows the BBQ sauce to caramelize and form a flavorful crust. The ribs will be tender at this point, and the sauce adds the perfect finishing touch.

How to do it:

• Generously apply a layer of BBQ sauce to the ribs. Be sure to cover the entire surface of the meat.
• Place the ribs back into the smoker for 1 more hour. Leave the lid closed so the sauce can set and caramelize.

6. Check for Doneness

Test for Tenderness

Why check doneness?
The ribs should be tender enough to pull away from the bone with a gentle tug, but not so soft that they fall apart. The meat should have a slight resistance when you bite into it.

How to do it:

• Gently tug at the ribs with tongs or a fork. If the meat pulls away easily from the bone, it’s done.
• If needed, you can smoke the ribs for an additional 30 minutes to 1 hour for extra tenderness or if you want a slightly more caramelized sauce.

Final Touches: Serve and Enjoy!

• Slice the ribs between the bones and serve them hot, with your choice of sides. Prepare for a finger-licking good experience!

Tips for Variations, Substitutions, and Modifications

• Substitute for Apple Wood: Try hickory or cherry wood chips for a stronger, more intense smoke flavor.
• Alternative BBQ Sauces: If you prefer a tangier sauce, opt for a vinegar-based sauce. Honey or maple BBQ sauces can add a sweeter profile.
• Add Heat: If you enjoy spice, mix in cayenne pepper or chili powder to your BBQ rub.
• Gluten-Free: Ensure your BBQ rub and sauce are gluten-free if needed.

What to Serve With

• Buttery corn on the cob
• Homemade coleslaw, or Pico de Gallo
• Cool cucumber salad
• Green beans, potato salad, or green beans and potatoes to complement the smoky richness

Storage

• Refrigerator: Store leftover ribs in an airtight container in the refrigerator for up to 4 days.
• Freezer: Wrap the ribs tightly in foil, then place them in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating.

Eating Tools:

Finger-licking is totally acceptable! But be sure to have plenty of napkins or wet wipes handy for a comfortable, mess-free experience.