Smoked BBQ Ribs
Rooted in North American backyard barbecue, these tender baby back ribs are seasoned with a sweet-and-spicy dry rub and kissed with cherry-wood smoke. They are built for a relaxed family cookout: make them ahead, slice between the bones, and let everyone add sauce to taste.
Reviews: No reviews yetPrep
30 min
Cook
4 hr
Servings
8
Difficulty
Medium
Ingredients
- 3 lb Baby Back Ribs (trimmed, silver skin removed)
- 1 cup Light Brown Sugar
- 1.5 tbsp Kosher Salt
- 0.5 tbsp Cracked Black Pepper
- 1 tbsp Spanish Paprika
- 1 tbsp Dry Mustard
- 1 tsp Cayenne Pepper
- 2 cup Cherry Wood Chips (soaked for at least 4 hours)
- 1 cup BBQ Sauce (optional; choose gluten-free sauce for a gluten-free batch)
Instructions
- 1
Step 1
Remove the membrane from the back of the ribs. Trim any excess fat. Rinse and pat dry.
- 2
Step 2
Mix brown sugar, salt, pepper, paprika, dry mustard, and cayenne in a bowl.
- 3
Step 3
Apply the rub generously to both sides of the ribs. Let sit at room temperature for 30 minutes.
- 4
Step 4
Preheat smoker to 225°F (107°C). Drain soaked cherry wood chips.
- 5
Step 5
Place ribs in smoker, bone side down. Smoke for 4-5 hours, maintaining 225°F. Add wood chips as needed.
- 6
Step 6
Ribs are done when meat pulls back from bones and internal temp reaches 190-205°F.
- 7
Step 7
Brush with BBQ sauce in last 30 minutes if desired, or serve sauce on the side.
- 8
Step 8
Let ribs rest 10 minutes. Slice between bones and serve hot.
Nutrition (per serving)
Vitamins
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