Mouthwatering Smoked BBQ Baby Back Ribs: Your Culinary Adventure Starts Here

Welcome, fellow food lovers! Today, we’re taking a journey into the heart of barbecue culture with our mouthwatering Smoked BBQ Baby Back Ribs. This recipe will show you how to create ribs that are tender, smoky, and coated in a tantalizingly tangy sauce. It’s a culinary adventure that promises to delight your senses and make you the star of any cookout.

Smoked BBQ Baby Back Ribs Recipe

How to Make Smoked Ribs (With Wood Chips & A Regular Grill) | The Kitchn
The star of the show: Smoked BBQ Baby Back Ribs.

Smoked BBQ Baby Back Ribs

There you have it, folks - my tried-and-true recipe for Smoked BBQ Baby Back Ribs. I hope you enjoy making and eating these ribs as much as I do. If you found this guide helpful, don't forget to share it with your fellow BBQ enthusiasts. And remember, subscribe to our blog for more delicious recipes and cooking tips!
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 3 people
Calories 350 kcal


  • 1 plastic wrap
  • 1 smoker


  • 1 rack of baby back ribs
  • 3- T of your favorite rub
  • 1 c beer or liquid of choice
  • 1/4 c. brown sugar
  • 2-3 T softened butter
  • 1/ c. bbq sauce
  • Wood chips for smoker (I used apple wood for this recipe)


  • The night before rub the ribs with dry rub, wrap them in plastic wrap and put in the fridge.
  • The next day take them out and come to room temperature (30 min to an hour)
  • While they are coming to room temp, heat your smoker to 225 degrees and add your wood chips.
  • Put the ribs in the smoker and let sit for 3 hours.
  • After 3 hours take the ribs out and put bone side up in aluminum foil. Rub in brown sugar, put butter on top and pour on liquid.
  • Tent foil over the ribs and return to the smoker for an additional two hours at 225 degrees.
  • After 2 hours take the ribs out and smear on the bbq sauce.
  • Return to the smoker bone side down for an additional hour.



  • Note: The secret to perfect ribs lies in the balance of smoke, heat, and time. Don't rush the process; patience will reward you with ribs that are tender, flavorful, and worth every minute spent.
  • Note: Choosing the right type of wood for smoking can make all the difference. For pork ribs, fruitwoods like apple or cherry are excellent choices. They provide a delicate, sweet smoke that pairs perfectly with the rich flavor of the meat.
  • Note: Remember, the BBQ sauce should complement, not overpower, the natural flavors of the ribs. Apply the sauce during the last 30 minutes of cooking to prevent it from burning and creating a bitter taste.
Keyword Ribs

Cooking Tips for Smoked BBQ Baby Back Ribs

How-to BBQ: Low-and-slow smoked babyback pork ribs | BBQ & Food Science
A close-up of our mouthwatering ribs, fresh off the grill
  • Low and Slow: The key to tender ribs is cooking them at a low temperature over a long period. This allows the collagen in the meat to break down, resulting in fall-off-the-bone tenderness.
  • Remove the Membrane: Don’t forget to remove the membrane on the back of the ribs. It can become tough and chewy when cooked. Simply slide a knife under it, grab it with a paper towel, and pull it off.
  • Don’t Overdo the Smoke: While we want that smoky flavor, too much can make your ribs taste bitter. Aim for a thin, blue smoke rather than a thick, white one.
  • Watch Your Sauce: Apply your BBQ sauce during the last 30 minutes of cooking. This prevents it from burning and turning bitter.

Serving Suggestions for Smoked BBQ Baby Back Ribs

Hickory Smoked Ribs - GRILLED
The perfect balance of smoke, heat, and time results in these tender ribs
  • Sides: Classic coleslaw, cornbread, or baked beans pair beautifully with the tangy sweetness of the ribs. For a lighter option, consider a fresh green salad or grilled vegetables.
  • Garnishes: A sprinkle of fresh chopped parsley or green onions adds a pop of color and freshness to the dish.
  • Beverages: A cold beer or a glass of full-bodied red wine like a Zinfandel or Syrah complements the smoky, rich flavors of the ribs.
  • Serving Styles: You can serve the ribs whole for a rustic presentation, or slice them into individual ribs for easier eating. For a twist, consider pulling the meat off the bones and serving it as sliders on mini buns.

Frequently Asked Questions about Smoked BBQ Baby Back Ribs

3-2-1 Barbecue Rib Smoking Method
Our homemade BBQ sauce adds the perfect tangy sweetness
  • How long should I smoke my ribs? The general rule of thumb is about 5-6 hours at 225°F for baby back ribs. Remember, patience is key to achieving tender, flavorful ribs.
  • Can I use a different type of meat? Yes, you can. While this recipe calls for baby back ribs, you can also use spare ribs or St. Louis style ribs. Just adjust the cooking time accordingly.
  • What if I don’t have a smoker? No problem! You can still make delicious ribs in your oven or on a gas grill. The key is to maintain a low, consistent temperature and to use liquid smoke or smoked paprika to achieve that smoky flavor.
  • How do I store leftovers? Leftover ribs can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, wrap them in foil and warm them in the oven at 275°F until heated through.
  • Can I freeze cooked ribs? Absolutely! Once cooled, wrap the ribs tightly in foil and then place in a freezer bag. They can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

Master the art of making Smoked BBQ Baby Back Ribs with our easy-to-follow guide. Dive in now!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top