Smoked Back Ribs
These Smoked Baby Back Ribs are packed with smoky flavor and tender, juicy meat that pulls right off the bone. Coated with a bold spice rub and misted with an apple juice blend while smoking, these ribs are the perfect centerpiece for any barbecue or cookout.
Ingredients & Equipments
2 racks baby back ribs (about 3 pounds each)
1/4 cup packed light brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon mustard powder
2 tablespoons kosher salt
1 lemon, halved
1 apple, quartered
1 cup apple juice or apple cider
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
Vegetable oil, for brushing
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Special Equipment
8 to 10 cups mesquite wood chips
Small spray bottle
Grill with smoker box or setup for indirect heat
How to Prepare the Ribs
Lay the ribs meat-side down on a cutting board.
Use a paring knife to lift and loosen the thin membrane on the back of the ribs.
Grab the membrane with your fingers and peel it off completely.
Instructions
Apply the Rub
In a small bowl, mix brown sugar, chili powder, paprika, cumin, mustard powder, and kosher salt.
Rub the ribs all over with the cut sides of the lemon. Then coat generously with the spice rub.
Place ribs in a large roasting pan or resealable plastic bag. Cover and refrigerate for at least 2 hours or overnight for best flavor.Soak the Wood Chips
About 1 hour before cooking, soak the mesquite wood chips in water. Prepare your grill for indirect smoking. Add one-quarter of the soaked wood chips and a few apple quarters to the smoker box.Make the Spritz
In a spray bottle, combine the apple juice, Worcestershire sauce, and apple cider vinegar. Shake well to mix.Start Smoking
Preheat the grill to 250°F (120°C). Brush the grates lightly with vegetable oil.
Place the ribs on the cooler side of the grill, meat-side up, and mist with the apple juice mixture. Close the grill and smoke for 1 hour.Flip and Continue Smoking
Refill the smoker box with another batch of soaked wood chips and apple pieces.
Flip the ribs so they’re meat-side down, with the opposite side of the rack now closer to the heat source. Mist again and smoke for another 1 hour.Repeat Until Done
Continue flipping and misting the ribs every hour, replenishing wood chips and apple each time.
After a total of 4 hours, the ribs should be dark brown, tender, and the meat should start pulling back from the bones.Rest and Serve
Remove the ribs from the grill and let them rest for 5 minutes. Slice between the bones and serve hot.
- Hands-Free Cooking with Audio Recipes
For extra flavor and tenderness, wrap the ribs in foil after 3 hours of smoking and finish the last hour wrapped. This traps moisture and gives a fall-off-the-bone texture.
- Hands-Free Cooking with Audio Recipes
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