Smoked Baby Back Ribs are a classic comfort food that are full of flavor and is a must for your next get together or cookout. Use our homemade dry rub for ribs and homemade bbq sauce – serve with gluten-free cornbread and creamy coleslaw for the perfect meal!

Best Ever Smoked Baby Back Ribs
This recipe for pork ribs is one of my favorites of all-time!! It took me a while to get the method down just right and I am so happy with it (this method would also work well with spare ribs). The meat falls away from the bone just right (it doesn’t just completely fall apart), it is tender but delicious and I cannot wait for you to try it! Serve with Smoked Corn on the Cob, Smoked Mashed Potatoes and Smoked Asparagus for a complete summer meal. And if you don’t have a smoker I highly suggest these Oven Baked Ribs – similar method just in the oven!
Looking for More Rib Recipes?
If you love them as much as we do, you definitely need to try our Grilled Ribs + Rib Marinade!
Why You Will Love This Recipe
- Tender: We nailed the texture here! Not a messy completely-fall-apart, but also not hard to eat. The meat falls away with little effort, is moist and so flavorful!
- Easy: Once you get your prep done, all you need to do is spray the ribs every so often and turn the temp up gradually! No worries about having to take off the ribs and wrap them in foil – we are keeping it simple!
- Flavor: that pork rub is our all-time favorite and we use it in so many of our recipes!
Smoked Baby Back Ribs Ingredients
- baby back ribs: we usually use two racks of ribs – leftovers are amazing!
- worcestershire sauce + yellow mustard: these are both rubbed all over the ribs and then the dry rub is added and together they make a paste.
- One batch of dry rub for ribs: I absolutely love our homemade dry rub for ribs which is a combination of kosher salt, ground black pepper, paprika, lemon pepper, garlic powder, onion powder and a little bit of cayenne.
- Mop Ingredients: some water, apple juice and apple cider vinegar are combined to create a mop that is sprayed all over the ribs periodically while smoking – it helps keep them moist and delicious.
- barbecue sauce: feel free to use any kind of bbq sauce you want – we do have a delicious homemade bbq sauce too!
Internal Temperature of Pork
Pork needs to be cook to a minimum internal temperature of 145 degrees F to be considered safe to eat BUT if you took your ribs off the smoker at that temp they would be a little tough. The longer you cook them the more tender they become. We recommend an internal temp between 190-203 degrees F. The closer you get to 203 the more fall-off-the-bone they will become so that is personal preference how long you want to let them cook.
How to Make Smoked Baby Back Ribs
We started with 2 racks of baby back ribs. Before you even begin, you need to remove the membrane (the thin layer of skin or connective tissue on the bone side of the ribs). Remove and discard. Pat dry with a clean paper towel.

Rub the outside of the with worcestershire sauce and then with yellow mustard.

Then coat the ribs with the dry rub. It is recommended to wrap in plastic wrap and then let sit overnight in the fridge. You CAN skip that step and just go straight to the smoker. Place directly on the grill grates and close the lid.

Spray with your Mop every 45-60 minutes. Make this quick so you don’t let out too much heat. Raise the smoker temperature per the recipe card below.

At the end remove the ribs and brush all over with bbq sauce of your choice then place back on the smoker at 350 degrees F. to let that bbq sauce become sticky and delicious.

Enjoy!

Best Ways To Serve Smoked Baby Back Ribs
There are a variety of great side dishes for ribs! A few of our favorites are, Smoked Baked Beans, Spicy Purple Cabbage Coleslaw, Fresh Lemon Pasta, and Gluten-Free Cornbread. These are perfect for serving up at your next cookout!

Best Smokers
- Pellet Smoker: Traeger Pro 575 (the 780 is great too, it is just a little bit bigger)
- Electric Smoker: If you are looking for a starter electric smoker that is high quality, but also not the most expensive smoker ever made, I would recommend this one. We used it for 5 years with no issues and the quality of smoking is fantastic. We have recently upgraded to a Traeger and love that a well.
Traeger Smoked Ribs
We tested these on a Traeger and they turned out absolutely delicious! Of course, if you have a different brand of pellet smoker or pellet grill the recipe will translate just fine.


Recipe FAQs
- Worcestershire sauce: If you are concerned with Whole30/Paleo simply omit this step.
- Mop: Continue to spray the ribs with the mop every 45-60 minutes throughout the cooking time.
- Letting sit overnight: If you forgot to do this the night before or you just simply don’t want to do this, you can skip this part and the ribs will turn out just fine (I have done it many times). But if you want the best results, letting it sit in the rub overnight is the best way to go!
- Internal Temp: Pork needs to be cook to a minimum internal temperature of 145 degrees F to be considered safe to eat BUT if you took your ribs off the smoker at that temp they would be a little tough. The longer you cook them the more tender they become. We recommend an internal temp between 190-203 degrees F. The closer you get to 203 the more fall-off-the-bone they will become so that is personal preference how long you want to let them cook.
- Instant Pot: here is a great recipe for how to make Instant Pot BBQ ribs! Always fun to try out different kitchen gadgets!

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Other Smoked Recipes You Might Like

Smoked Baby Back Ribs Recipe
- Prep Time: 20 minutes
- Passive Prep Time: 24 hours
- Cook Time: 6 hours 8 minutes
- Total Time: 24 hours 4 mins
- Yield: 6–8 servings 1x
- Category: Dinner/Entree
- Method: Smoker
- Cuisine: American
Description
An easy and delicious Smoked Baby Back Ribs recipe that is flavorful and simple to make! The whole family is going to love them!
Ingredients
Dry Rub:
- 2 tablespoons kosher salt
- 2 1/2 tablespoons smoked paprika (regular works)
- 2 1/2 tablespoons lemon pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon smoked garlic powder (regular works)
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground black pepper
Baby Back Ribs:
- 2 racks of baby back ribs
- 1–2 tablespoons worcestershire sauce (see notes)
- 2–4 tablespoons yellow mustard
- approx. 9oz (smokey) barbecue sauce (more if desired)
Mop Ingredients:
- 1 cup water
- 1 cup apple juice
- 1 cup apple cider vinegar
Instructions
- Make Dry Rub: Combine kosher salt, smoked paprika, lemon pepper, cayenne pepper (if using), onion powder and ground black pepper in a small bowl. Set aside.
- Prep Ribs: Place ribs, meat side down, on a baking sheet. Using a small knife, gently lift off the corner of the membrane (the layer of thin connective tissue) and gently pull to remove. Pat ribs dry with a clean paper towel. Coat the outside of the ribs with worcestershire sauce, then yellow mustard, and then the dry rub mixture.
- Optional: Wrap ribs in plastic wrap, tightly, and store in fridge for 12-24 hours. The next day, remove ribs from fridge and let ribs come to room temperature.
- Prep Smoker + Mop: While ribs coming to room temperature, turn smoker up to 225 degrees F. (use whatever pellets or smoking chips you prefer) and combine the Mop Ingredients in a clean spray bottle.
- Smoke Ribs: Place ribs on preheated smoker, left side if using a pellet smoker, for 4 hours. Spray with Mop every 45-60 minutes. After 4 hours turn smoker up to 250 degrees F. After 1 hour turn smoker up to 275 degrees F. Once ribs have reached an internal temperature between 190 – 203 degrees F (approximately 1 hour) (see notes) remove ribs from smoker and turn smoker up to 350 degrees F.
- BBQ Sauce: Brush the ribs generously with your favorite BBQ sauce and place back in smoker for 6-8 minutes, or until the BBQ sauce becomes tacky.
- Rest + Serve: Remove ribs from smoker and let rest 15 minutes (I usually cover with aluminum foil during the resting period). Serve and enjoy!
Notes
- Worcestershire sauce: If you are concerned with Whole30/Paleo, simply omit this step.
- Mop: Continue to spray the ribs with the mop every 45-60 minutes throughout the cooking time.
- Letting sit overnight: If you forgot to do this the night before or you just simply don’t want to do this, you can skip this part and the ribs will turn out just fine (I have done it many times). But if you want the best results, letting it sit in the rub overnight is the best way to go!
- Internal Temp: Pork needs to be cooked to a minimum internal temperature of 145 degrees F to be considered safe to eat BUT if you took your ribs off the smoker at that temp they would be a little tough. The longer you cook them, the more tender they become. We recommend an internal temp between 190-203 degrees F. The closer you get to 203 the more fall-off-the-bone they will become, so cook to your personal preference.
- Instant Pot: here is a great recipe for how to make Instant Pot ribs. Always fun to try out different kitchen gadgets!
Nutrition
- Serving Size: 6oz
- Calories: 515
- Sugar: 10.2 g
- Sodium: 791.5 mg
- Fat: 31.5 g
- Carbohydrates: 15.5 g
- Protein: 43.4 g
- Cholesterol: 147.5 mg
Originally published October 2016.
Mike says
Turned out great! Thanks for the recipe.
Gerri says
I made these and they were terrific. I who not have a smoker, just grilled low and slow, made extra and now I have lots of leftovers!
Olivia says
These were the best ribs! The recipe was very easy to follow, it was my first time making them! Will be making these again!
Erin says
Thanks, Olivia! So happy to hear that and thanks so much for taking the time to leave a review – much appreciated!
Jessica says
So good! I’ve made these several times and they are perfect each time. Super easy!
Erin says
yay!! So glad you are enjoying them! And thank you so much for taking the time to leave a review!
Kaley says
So good!! your smoked ribs look juicy. I kept this recipe in my summer party list.
Erin says
So glad you enjoyed these, Kaley! And thank you so much for taking the time to leave a review + feedback – I really appreciate it!
Linda says
Just had this tonight and they were amazing . Ate too much but that’s ok it was worth it !
Kristen says
If I don’t have a smoker, can these be grilled instead? Any tips on that? I’ve got the ingredients and would love to make them this week! I just noticed that it said “smoked” and assumed they were on the grill. Can’t wait to try this out!
Erin says
Hi Kristen! I have never tried these on the grill, but I have made them in the oven following the same temperature schedule and they turned out really, really good!
Kristen Maggitti says
Thank you! I’ll be doing this tomorrow! YAY!
Joseph Red says
Ribs look amazing. Must be a great recipe. Gonna try this coming weekend
Erin says
Thanks!!!
Lisa says
Those ribs look absolutely fabulous! Love the flavor combinations!
Erin says
Thank you so much!!!