Description
Tender, smoky baby back ribs with a flavorful dry rub and caramelized BBQ sauce. Optional 3-2-1 method for perfectly cooked ribs.
Ingredients
Scale
- 4 lbs Baby Back Ribs, membrane removed
- 1/4 cup Yellow Mustard, as a binder
- 1/2 cup Brown Sugar, packed
- 1/4 cup Paprika
- 2 tablespoons Garlic Powder
- 2 tablespoons Onion Powder
- 1 tablespoon Chili Powder
- 1 tablespoon Ground Cumin
- 1 teaspoon Cayenne Pepper (optional, for heat)
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 1 cup Apple Juice, for spritzing
- 2 cups BBQ Sauce, your favorite brand or homemade
Instructions
- Remove the Membrane: Flip the ribs over so the bone side is facing up. Use a butter knife to loosen a corner of the membrane. Grab the loosened membrane with a paper towel and pull it off.
- Apply the Mustard Binder: Slather the ribs generously with yellow mustard on both sides.
- Mix the Dry Rub: In a medium bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, cayenne pepper (if using), black pepper, and salt. Mix well.
- Apply the Dry Rub: Generously sprinkle the dry rub all over the ribs, pressing it into the mustard binder. Coat both sides evenly.
- Wrap and Refrigerate: Wrap the ribs tightly in plastic wrap or place them in a large resealable bag. Refrigerate for at least 4 hours, or preferably overnight.
- Prepare Your Smoker: Preheat your smoker to 225°F (107°C).
- Add Water Pan: Fill the water pan in your smoker with water.
- Place Ribs in Smoker: Remove the ribs from the refrigerator and unwrap them. Place the ribs bone-side down directly on the smoker grate.
- Spritz with Apple Juice: Every hour, spritz the ribs with apple juice.
- Monitor the Temperature: Maintain a consistent smoker temperature of 225°F (107°C).
- The 3-2-1 Method (Optional):
- 3 Hours Smoking: Smoke the ribs, bone-side down, at 225°F (107°C) for 3 hours, spritzing with apple juice every hour.
- 2 Hours Wrapped: After 3 hours, remove the ribs from the smoker and wrap them tightly in aluminum foil with a little bit of apple juice or butter. Place them back in the smoker, bone-side down, for 2 hours.
- 1 Hour Unwrapped: After 2 hours wrapped, remove the ribs from the foil and place them back in the smoker, bone-side down, for 1 hour.
- Check for Doneness: After about 5-6 hours (or after the 3-2-1 method), check the ribs for doneness. The ribs are done when the meat is tender and easily pulls away from the bone. You can also use the “bend test.”
- Apply BBQ Sauce: During the last 30 minutes of smoking, brush the ribs generously with your favorite BBQ sauce. Apply multiple layers, allowing each layer to caramelize slightly before adding the next.
- Caramelize the Sauce: Let the BBQ sauce caramelize on the ribs for the final 30 minutes.
- Rest the Ribs: Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing.
- Slice the Ribs: Use a sharp knife to slice the ribs between the bones.
- Serve and Enjoy: Serve the ribs immediately with your favorite sides.
Notes
- Don’t Overcook: Overcooked ribs will be dry and tough. The key is to cook them low and slow until they’re tender and juicy.
- Use a Thermometer: A reliable thermometer is essential for monitoring the temperature of your smoker and the internal temperature of the ribs.
- Experiment with Flavors: Don’t be afraid to experiment with different dry rubs and BBQ sauces to find your favorite flavor combination.
- Be Patient: Smoking ribs takes time and patience. Don’t rush the process. The longer you smoke them, the more tender and flavorful they’ll be.
- Clean Your Smoker: A clean smoker will produce better results. Make sure to clean your smoker regularly to remove any buildup of grease and ash.
- Ribs are too dry: Make sure you’re using a water pan in your smoker and spritzing the ribs with apple juice regularly. You can also wrap the ribs in foil for part of the cooking process to help retain moisture.
- Ribs are not tender enough: Make sure you’re cooking the ribs low and slow. You may also need to cook them for a longer period of time. Wrapping the ribs in foil can also help to tenderize them.
- Ribs are too smoky: Use a lighter wood, such as apple or cherry. You can also reduce the amount of wood you’re using.
- Ribs are burning: Make sure you’re maintaining a consistent smoker temperature. You may also need to move the ribs further away from the heat source.
- Prep Time: 20 minutes
- Cook Time: 300 minutes