Smoked Baby Back Ribs
Perfectly cooked baby back ribs that are sweet, smoky, and incredibly tender, making them a fantastic choice for any gathering or family dinner.
Ingredients
Main Ingredients
- 2 slabs baby back ribs
Spice Rub Ingredients
- 2 Tablespoons light brown sugar
- 1 Tablespoon smoked paprika You can find smoked paprika in most grocery stores.
- 1 Tablespoon chili powder For a spicy twist, consider adding cayenne pepper.
- ¾ teaspoon garlic powder Fresh minced garlic can be used instead.
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon dry mustard
Instructions
Smoker Method
- Preheat your smoker to 225°F (medium-low heat).
- Prepare your spice rub by mixing together brown sugar, smoked paprika, chili powder, garlic powder, black pepper, salt, and dry mustard in a bowl.
- Pat the ribs dry with paper towels, then generously rub the spice mixture all over them, front and back.
- Once the smoker is at temperature, place the ribs bone side down on the grates. Close the lid and smoke for 4-5 hours, maintaining a steady temperature.
- About 30 minutes before they’re done, you can wrap the ribs in foil to retain moisture.
- Once done, the ribs should be tender enough to pull apart easily with a fork.
Oven Method
- Preheat your oven to 300°F (low heat).
- Mix your spice rub according to the same ingredients listed above.
- Prepare the ribs by patting them dry and applying the rub generously.
- Place the ribs on a baking sheet lined with aluminum foil, bone side down, and cover tightly with more foil.
- Bake for 2.5 to 3 hours, until tender. For the last 30-45 minutes, remove the foil to allow the tops to caramelize and develop a crust.
- They should be fork-tender when finished.
Notes
Store leftover ribs in an airtight container in the refrigerator for up to four days. For longer storage, wrap tightly in plastic wrap and aluminum foil, and freeze for up to three months. Reheat in the oven at 350°F for about 20-30 minutes.