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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!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 3 people
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Video Notes

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)

Equipment

  • 1 plastic wrap
  • 1 smoker

Method
 

  1. The night before rub the ribs with dry rub, wrap them in plastic wrap and put in the fridge.
  2. The next day take them out and come to room temperature (30 min to an hour)
  3. While they are coming to room temp, heat your smoker to 225 degrees and add your wood chips.
  4. Put the ribs in the smoker and let sit for 3 hours.
  5. 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.
  6. Tent foil over the ribs and return to the smoker for an additional two hours at 225 degrees.
  7. After 2 hours take the ribs out and smear on the bbq sauce.
  8. 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.