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!
Equipment
- 1 plastic wrap
- 1 smoker
Ingredients
- 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)
Instructions
- 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.
Video
Notes
- 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.