Smoked Baby Back Rib Recipe
I don’t know many people who don’t love perfectly smoked baby back ribs. They’re so delicious, and by following this recipe you can make amazing smoked baby back ribs at home. Many recipes remind you for the need to peel the silverskin off your ribs before smoking, but at LGCM, our ribs already come peeled, so you don’t need to worry about this step. We have lots of great seasonings and sauces for ribs, but for this recipe, you should use your favorites. After all, these are your perfect baby back ribs, so make sure you use your favorite seasonings. Have tips or tricks you’d like to share? Leave them in the comments below!
Set up your smoker or grill to cook using indirect heat at 250ºF. Place a few chunks of a lightly flavored wood like apple, cherry, or pecan directly on the hot charcoal so they smoke.
While the smoker is warming up, season your ribs by first spreading a thin layer of yellow mustard on both sides of the ribs. This doesn’t change the flavor, it just helps the seasoning and smoke adhere to the meat. Generously season both sides of the ribs with the BBQ rub. Use about 2 tbsp. per side of ribs as a rough guideline for seasoning.
Place the ribs on the heated smoker, and smoke over indirect heat for 3-4 hours. Do not add more smoke once the initial load of wood is burned out. They should reach 190-195ºF, but with ribs it is hard to get an accurate temperature. To test if they are ready, try poking a toothpick into the meat between the rib bones. When it slides through the meat with very little resistance, the ribs are ready. If you have to push firmly, they are not ready!
Once the ribs are ready, brush both sides of the ribs with your barbecue sauce. Use about 1/2 cup of sauce per side. Place the ribs over direct heat, and cook until for about 10 minutes, until the sauce is caramelized. Do not overcook and burn the sauce!
Remove from the smoker, cut into your desired serving size, and enjoy the delicious smoked baby back ribs!
Get more great recipes at lakegenevacountrymeats.com
Syrah (or Shiraz) can be full of ripe red fruits when made in warm climates like Australia, or packed with dark fruit and leather notes when produced in cooler climates. Both styles are delicious and great with food!
- Rhone, France
- South Australia
- Columbia Valley, Washington
Pairs great with:
- Syrah is the perfect pairing for stews, lamb, and smoked meats