This spice rub recipe is easy, and chances are you already have all of the ingredients on hand, including: Before you apply the spice rub, you’ll need to remove the membrane that runs over the back (bone side) of the rib racks. Yes! I’m making them for the third time this weekend! Carefully unwrap the foil to expose the meat (be careful not to let any of the liquid in the bottom of the packets drip out—you will use it later!). Arrange each rack on a large sheet of heavy duty aluminum foil. Powered by WordPress. ), Chickpea Waffles: The Easiest Waffles you will Ever Make, Moroccan Lamb Stuffed Squash Recipe (A Stunning Main Course! Happy smoking! Smoke the ribs at 225˚F directly on the smoker grates for 3 hours. Rub baby back rib racks with the spice rub. If you have the time, let them sit overnight in the fridge (see above). However, if you don’t have time or if you forget, you can smoke the ribs directly after rubbing them. Great post.The easy technique creates fall off the bone, sticky ribs with the most incredible flavor. I bought a smoker from a friend earlier this summer. 1 %, louisiana rack of ribs or 1 baby back ribs. The total cooking time could be anywhere from 3 to 4 1/2 hours. For the most flavor, rub the ribs with the spice rub a day or two before smoking (if you don’t have the time you can smoke the ribs directly). Any thoughts? A big Thank you is in order. Your email address will not be published. Cut the racks into portions, arrange them on a serving platter, and drizzle with more of the barbecue sauce mixture to taste. Place the ribs racks on large pieces of heavy duty aluminum foil, brush them with barbecue sauce and dot them with butter, then wrap them tightly and continue smoking at 225˚F until the ribs are succulent and tender, 2-3 hours longer. When you’re ready to eat, grill the ribs, brushing them with the barbecue mixture, until heated through and caramelized in spots (about 10 minutes). 5.4 g Easy Gluten Free Pie Crust (the BEST crust recipe!). I had a ton of people ask me for this smoked baby back ribs recipe, so I figured it was time to share (and if you want to see more smoker recipes, please let me know in the comments below!). Be sure to use heavy duty aluminum foil when wrapping the ribs, as you don’t want any of the juices to escape. Ribs can also be cooked in smoker at 225 degrees for about 4-6 hours. You will need a smoker for this recipe. Pour the juices into a bowl or measuring cup and whisk in the barbecue sauce, apple cider and apple cider vinegar. Using paper towels for grip, hold the membrane tightly and pull it off (check out the video above to see how I do this, or you can ask your butcher to do it for you). Transfer to a platter and drizzle with the reserved juices. Allow ribs to rest for 10 minutes. You can do this easily or ask your butcher to do it for you! When you’re ready to eat, grill the rib racks, brushing them with the barbecue sauce mixture and turning them often, until they’re heated through and caramelized in spots (about 10 minutes). Bake the ribs in a 300 degree oven until they are tender but not falling apart, about 2 hours. If you watch my Instagram stories you probably know that I love my smoker with a passion usually reserved for babies and puppies. The easy technique creates fall off the bone, sticky ribs with the most incredible flavor. Serve with plenty of paper towels! Wood chips for smoke, oak, hickory, cherry, apple or mesquite, about three cups, soak in water for at least one hour. First of all, I should mention that this recipe is not a “scratch fast” recipe, since the ribs need to smoke for several hours. [Don’t miss the step-by-step VIDEO!]. My favorite store-bought brand is. In a small bowl, whisk together the brown sugar, salt, pepper, chili powder, granulated garlic, granulated onion and smoked paprika. ), Gluten Free Pear and Ginger Crumble (Easy & Delicious!). ), Quick & Easy Homemade Red Cabbage Coleslaw with Sweet Corn, Easy Baked Oatmeal Bars (Vegan, Gluten-Free, Naturally Sweetened), Cranberry Walnut Scones with Orange Glaze (Gluten Free Option!). If you're cooking ribs on a gas grill, first preheat the grill to about 300 degrees. You can use any brand of barbecue sauce you like on these smoked ribs (or use a homemade sauce!). Arrange the rubbed ribs on a baking sheet and cover them tightly with aluminum foil. Combine marinade ingredients and pour over ribs in a non-reactive dish, cover and place in the refrigerator for three hours or over night. I have a Traeger pellet smoker, which is definitely an investment, but which I love like a family member. With a few easy techniques, you'll get perfect BBQ ribs every time. Rub the ribs with the spice rub as directed. Be sure to tag any photos so that I can share! If you don’t have a smoker, you can cook these ribs in the oven! I’d love to hear what you’re cooking, and I’m happy to answer any questions! There are several different methods for smoking ribs, but the easiest approach is to smoke them at 225˚F, which will yield rich, flavorful and tender meat. For the best flavor, rub the baby back rib racks with the spice rub 1-2 days before smoking. However, the hands-on time is under an hour (and sometimes you need to throw your own rules to the wind…er, smoke). Let the ribs cool (reserve the juices). When you lift a rack by picking it up from one end with tongs, the rack should bend in the middle and the meat should tear easily. This is my GO TO RECIPE!! This smoked baby back ribs recipe results in the most tender and succulent ribs you’ll ever eat! Before serving, bring the ribs to room temperature, then reheat them in the foil packs in a 350-400˚F oven or grill until warmed through. Make three pouches of soaked chips in tin foil, poke small holes with a fork into both sides of pouches, place one pouch on one side of grill with grate removed and heat on high until smoke starts, place ribs on grill over unlit side, lower heat to about 300 degrees, close lid. If you have the time, cover the ribs and refrigerate them overnight (or for up to 2 days). Transfer the rib racks to a cutting board (reserve the juices in the foil packets) and cut them into portions. The membrane will not soften during cooking and will turn papery and hard to eat if it’s not removed. Rub both sides of the ribs with the rub. Once the temp is holding pretty well I add the ribs to the grill rack meaty side up and shut the smoker for 2 hours, making sure it maintains it’s temp around 250 degrees, and never over 300 degrees. Baby back rib smoking time usually takes about 5 hours at a temperature of 225 – 250 °F which meat considered done at 180 °F. There may be a little bit of temp movement…don’t stress about it. After 3 hours of cooking, check to see if any racks are ready to come off the grill. Total Carbohydrate Smoke the ribs at 225˚F directly on the smoker grates for 3 hours. Drizzle the apple cider and vinegar around the edges of the ribs. Let the ribs cool (reserve the juices in the foil). You can use any barbecue sauce you like on these ribs. I don’t really cook and had never smoked anything before but always have enjoyed grilling. If the meat does not tear easily, continue to cook the ribs. I own a. The total cooking time could be anywhere from 3 to 4 1/2 hours. Drizzle the ribs with the juices from the foil packets before serving. I’m going to show you step-by-step how it comes together, as well as share my favorite side dishes to pair with the ribs. Save my name, email, and website in this browser for the next time I comment. Return the ribs to the smoker and cook until tender when pierced with a knife, 2-3 hours longer. That will allow the salt, sugar and spices to permeate into the meat. As far as easy-to-find store-bought brands go, I like Stubbs Original Bar-B-Q Sauce, which doesn’t contain high fructose corn syrup and has a robust, peppery flavor (it’s also gluten free). Pull the ribs off the smoker (keep the smoker on with the lid closed). Brush the racks with the remaining 1/3 cup barbecue sauce, and cook 15 minutes longer, or until the sauce turns sticky. Yes, it’s best to remove the membrane on the underside of the ribs before smoking, otherwise it turns papery and tough. I found this recipe and thought it sounded like a great thing to try first. This easy smoked baby back ribs recipe results in the most succulent, tender and juicy ribs ever!! The flavor of smoked ribs if you don't have a smoker. It’s easy to do, but you could also ask your butcher to do this for you!