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Smoked Baby Back Ribs Recipe

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4.1 from 13 reviews

These Smoked Baby Back Ribs feature a perfect balance of smoky, sweet, and spicy flavors. Slow-cooked in a smoker at a low temperature, the ribs are tenderized through a three-stage cooking process, including an initial smoke, a flavorful brown sugar wrap, and a final caramelizing glaze with BBQ sauce. This recipe yields fall-off-the-bone ribs enhanced with a savory dry rub and a rich barbecue finish.

  • Total Time: 5 hours 25 minutes
  • Yield: 8 servings

Ingredients

Ribs and Binder

  • 2 large racks baby back ribs
  • 4 tablespoons yellow mustard (about 1 tablespoon per side)

Dry Rub

  • ½ cup brown sugar
  • 4 teaspoons kosher salt
  • 4 teaspoons black pepper
  • 4 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground mustard
  • 1 teaspoon celery salt
  • 2 teaspoons instant coffee granules (or 2 packets)
  • ¼ to ½ teaspoon ground cinnamon (optional)
  • ½ teaspoon cayenne pepper (or to taste)

Additional Ingredients

  • 1 cup brown sugar (divided for wrapping)
  • 1 ½ to 2 cups BBQ sauce

Instructions

  1. Preheat the Smoker: Heat the smoker to 225°F. Once the smoker is hot, clean the grates thoroughly. Line a rimmed baking sheet with foil to prepare for the ribs.
  2. Prepare the Ribs: Rinse the ribs under cold water and pat dry using paper towels. Carefully remove the silver skin/membrane from the back of the ribs by loosening it with a butter knife and then pulling it off with a paper towel for a better grip. Trim any excess fat or loose meat. Place the ribs on the prepared baking sheet.
  3. Apply Mustard Binder: Rub a thin, even coat of yellow mustard onto all sides of the ribs to help the dry rub adhere and enhance flavor penetration.
  4. Mix the Dry Rub: In a small bowl, combine brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground mustard, celery salt, instant coffee granules, ground cinnamon (if using), and cayenne pepper. Mix thoroughly.
  5. Season the Ribs: Generously coat all sides of the ribs with the dry rub mixture, pressing and patting the rub into the meat to maximize flavor absorption.
  6. Smoke for 3 Hours: Place the ribs bone-side down directly on the smoker grates. Cook at 225°F for 3 hours to develop a deep smoky flavor and tenderize the meat.
  7. Remove from Smoker: After the initial 3-hour smoke, take the ribs off the smoker.
  8. Prepare for Wrapping: Lay two sheets of heavy-duty foil or butcher paper on a flat surface—one sheet per rack of ribs. Spread about ½ cup of brown sugar on the bottom of each sheet. Place each rack meat side down onto the brown sugar and wrap tightly, making sure the package is well sealed to prevent leaks.
  9. Wrap and Smoke for 2 Hours: Return the wrapped ribs to the smoker for an additional 2 hours at 225°F, placing them meat side down on the grates. This step steams the ribs and infuses them with sweet flavor while tenderizing further.
  10. Unwrap and Sauce: Carefully unwrap the ribs, discarding any excess liquid inside the foil. Brush the ribs generously with your choice of BBQ sauce without rewrapping.
  11. Final Smoke for 30 Minutes: Place the ribs unwrapped, bone side down, directly on the smoker grates at 225°F for 30 minutes. This allows the BBQ sauce to caramelize and form a sticky, flavorful crust.
  12. Rest and Serve: Remove the ribs from the smoker and let them rest for 10-15 minutes to allow juices to redistribute. Slice between the bones and serve hot.

Notes

  • Removing the silver skin/membrane is essential for tender ribs and better flavor absorption.
  • The yellow mustard acts as a binder and does not affect the final taste.
  • Instant coffee granules deepen the rub's smoky undertones but can be omitted if desired.
  • Adjust the cayenne pepper to control the spice level.
  • Be careful when unwrapping hot foil packets to avoid burns from steam.
  • Resting the ribs before slicing ensures juiciness.
  • Author: Ella
  • Prep Time: 30 minutes
  • Cook Time: 4 hours 55 minutes
  • Category: Main Dish
  • Method: Smoking
  • Cuisine: American

Find it online: https://mydishspace.com/smoked-baby-back-ribs-recipe/