Summer is in full swing, and there’s no better way to celebrate than by throwing a backyard bash for family and friends. The star of the show? Succulent, fall-off-the-bone baby back ribs that will have everyone coming back for seconds. Whether you’re a seasoned pitmaster or a grilling novice, this guide will help you cook perfect ribs and host a party that will be the talk of the town. Check out the step-by-step guide to ensure your ribs are the highlight of the night.
Easy Smoked Baby Back Ribs
Blackbeard - The CaptainShare
Cooking the Smoked Baby Back Ribs
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Category
BBQ
Author
Blackbeard - The Captain
Servings
4
Prep Time
30 minutes
Cook Time
630 minutes
Prepare to delight your taste buds with these succulent and tender baby back ribs, a true crowd-pleaser for any barbecue or family gathering. These ribs are seasoned with a flavorful dry rub, slow-cooked to perfection, and finished with a smoky barbecue sauce that caramelizes beautifully, creating a mouthwatering crust.
Ingredients
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2 racks of baby back ribs (about 3-4 pounds each)
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1/4 cup yellow mustard
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1/4 cup apple cider vinegar
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1/4 cup apple juice (for spritzing)
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Blackbeard’s Spice
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Kraken - All Purpose Spice
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1 cup ketchup
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1/2 cup apple cider vinegar
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1/4 cup brown sugar
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1 tablespoon Worcestershire sauce
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1 tablespoon yellow mustard
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and pepper to taste
Ingredients
Dry Rub
BBQ Sauce (optional)
Directions
Preparation
Remove the membrane from the back of the ribs. This can be done by sliding a knife under the membrane and then using a paper towel to pull it off.
Rub the ribs with yellow mustard. This acts as a binder for the dry rub.
Generously apply the dry rub to both sides of the ribs. Let the ribs sit at room temperature for about 30 minutes to allow the rub to adhere.
Preheat the Smoker:
Preheat your smoker to 225°F (107°C). Use wood chips or chunks for smoking (apple, cherry, or hickory work well).
Smoking the Ribs:
Place the ribs bone-side down in the smoker.
Smoke the ribs for 3 hours, maintaining a steady temperature of 225°F (107°C).
Every hour, spritz the ribs with a mixture of apple cider vinegar and apple juice to keep them moist.
Wrapping the Ribs:
After 3 hours, remove the ribs from the smoker.
Lay out two sheets of aluminum foil and place the ribs on them.
Spritz the ribs again and then wrap them tightly in the foil.
Return the wrapped ribs to the smoker and cook for an additional 2 hours.
Finishing the Ribs:
After 2 hours, remove the ribs from the foil and place them back in the smoker.
Smoke the ribs for an additional hour to set the bark and allow the ribs to firm up.
If using BBQ sauce, brush it on the ribs during the last 30 minutes of smoking.
Resting and Serving:
Remove the ribs from the smoker and let them rest for about 10-15 minutes.
Slice the ribs between the bones and serve with your favorite sides.
Enjoy your perfectly smoked baby back ribs!