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Smoked Baby Back Ribs

Smoked Baby Back Ribs

Course Main Course
Cuisine American
Keyword baby back, babyback, barbecue, barbeque, bbq, ribs
Prep Time 15 minutes
Cook Time 4 hours
Resting Time 1 hour
Servings 6

Ingredients

  • 3 racks Baby Back Ribs, skin removed
  • 1/2 cup BBQ Rub Spice Blend (see below)
  • 1/2 cup Yellow Mustard
  • 4 Tablespoon Butter melted
  • 1/4 cup Apple Cider Vinegar

BBQ Rub Spice Blend

  • 1/2 cup Brown Sugar packed
  • 1/4 cup Paprika
  • 1 1/2 Tablespoon Kosher Salt
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Dried Oregano
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Ground Mustard
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Celery Salt

Instructions

  1. Begin by removing the skin on the back of the ribs. Use a knife to peel up one corner of the skin, then you should be able to just pull it off. If it tears, that's ok. Just use the knife again and start over where it tore. You need to remove the skin to allow the flavor to penetrate the meat.

  2. For the BBQ Rus Spice Blend, thoroughly mix all the ingredients in a bowl.

  3. Spread yellow mustard on one side of each of the rack of ribs. Sprinkle some of the rub on top of the mustard and press it down onto the meat so that it adheres to the ribs.
  4. Turn the ribs over and repeat the previous step. Wrap the ribs in plastic wrap and place in the fridge to chill for 1 hour.
  5. Heat your grill to 275°F. You can use a smoker, a grill, or a pellet smoker. These instructions are for a side mounted smoker box using charcoal or wood.* (see notes)
  6. Once the temperature has reached 275°, place your wood chunks near, not on, the charcoal or wood. When it begins to smoke, place the ribs on the grill bone side down. Close the lid and smoke for 2 hours.
  7. Check the heat every 30 minutes and adjust as needed. I like to add a piece of hickory wood and adjust the baffles to control the heat.
  8. In the meantime, melt the butter. Mix the melted butter with the apple cider vinegar and 1 tablespoon of the BBQ rub spice blend. This is called a "mop sauce".
  9. Once the 2 hours is up, wrap the ribs with 2 layers of aluminum foil, meat side down. The 2 layers will help to make sure the bones don't poke through the foil. Just before you close the foil, add 1/4 cup of the "mop sauce" to each rack by pouring it onto the ribs.
  10. Close the foil and place the ribs on the grill, meat side down. Maintain the 275° heat for 1 hour with the lid closed. You don't need to add smoke chunks during this time as the smoke will not penetrate the foil. This will steam the meat so they stay juices and tender.
  11. After that hour, remove the ribs from the foil. Brush more mopping sauce on both sides of all the ribs. Place them back on the grill rib side down. Again, maintain the 275° with smoke chucks for 15 minutes with the lid closed.
  12. Brush more mopping sauce on the ribs and smoke for another 15 minutes with the lid closed.
  13. Now, brush your BBQ sauce of choice on all sides of the ribs and smoke for another 30 minutes with the lid closed.