Description

This easy smoked baby back ribs recipe delivers succulent, tender, and juicy ribs that fall off the bone. For optimal flavor, rub the ribs with a spice mix 1-2 days before smoking. The ribs are smoked low and slow, wrapped in foil with a buttery apple cider mixture to lock in moisture, and finished with a sticky barbecue sauce glaze. Great served with jalapeño cheddar muffins, roasted fries, or red cabbage slaw.

Ingredients

Scale

Ribs

2 racks baby back ribs

Spice Rub

3 tablespoons packed light or dark brown sugar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chili powder
2 teaspoons granulated garlic (or garlic powder)
2 teaspoons granulated onion (or onion powder)
2 teaspoons smoked paprika

Sauce

⅔ cup barbecue sauce, divided
¼ cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons butter, cut into small cubes

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Instructions

Prepare the Ribs: Loosen the membrane on the back of each rack by slipping a small sharp knife between the rib bone and the membrane. Using paper towels for grip, hold and pull off the membrane. Discard it.
Apply the Spice Rub: In a small bowl, whisk together the brown sugar, kosher salt, black pepper, chili powder, granulated garlic, granulated onion, and smoked paprika. Rub both sides of the ribs thoroughly with the rub. Cover and refrigerate for 1-2 days if possible for best flavor.
Preheat the Smoker: Heat your smoker to 225 degrees Fahrenheit with lids closed to maintain temperature.
Smoke the Ribs: Place the rib racks on the smoker with the meaty side up. Smoke for 3 hours undisturbed.
Wrap and Continue Smoking: Remove ribs from smoker but keep smoker on. Lay each rack on a large sheet of heavy-duty aluminum foil. Brush ribs with ⅓ cup barbecue sauce (reserve remaining). Drizzle apple cider and apple cider vinegar around edges. Dot ribs with butter cubes. Wrap ribs tightly in double layers of foil to create a leak-proof packet. Return to smoker and cook for 2-3 hours until tender when pierced.
Glaze and Finish Smoking: Carefully unwrap foil without losing juices. Brush ribs with remaining ⅓ cup barbecue sauce. Return ribs to smoker and cook for 15 minutes until sauce is sticky and caramelized.
Serve: Transfer ribs to a cutting board, reserving juices from foil packets. Cut into portions and arrange on platter. Drizzle reserved juices over ribs. Serve immediately with paper towels.

Notes

You can prepare the ribs up to 2 days in advance by applying the rub and refrigerating.
After smoking, ribs can be cooled and refrigerated wrapped in foil with juices. Reheat in 350-400°F oven or on grill until warmed through before serving.
Heavy-duty aluminum foil is essential for leak-proof wrapping to retain moisture and juices.
If you don’t have a smoker, you can bake the ribs in a 300°F oven tightly wrapped in foil for about 2 hours. Then glaze and finish on a grill for 10 minutes to caramelize the sauce.
Any barbecue sauce works, but a robust, peppery, and gluten-free brand like Stubb’s is recommended.
Serving suggestions include jalapeño cheddar muffins, roasted oven fries, or red cabbage slaw for a balanced meal.

Nutrition

Serving Size: 1/4 rack
Calories: 450 kcal
Sugar: 8 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 110 mg