Smoked Baby Back Ribs

Smoked Baby Back Ribs are a classic comfort food that are full of flavor and is a must for your next get together!

They are smokey, succulent and finger-lickin gooooood.  You need a good smoker recipe for your baby back ribs? Here you go.  This is not a “quick and easy” recipe — this is a “we are hanging out at home today” kind of recipe.  The attention and work that goes into these is well-worth the wait.  Just look at them.  And yes, they taste as good (if not better) than they look.

We started with 2 racks of baby back ribs.  Before you even begin, you need to remove the thin layer of skin or connective tissue on the bone side of the ribs:

Remove and discard.

Then mix your rub together:

Once your rub is all mixed together, rub it generously over the ribs.

Wrap in plastic wrap and place in fridge overnight.

The next day get your smoker out (If you don’t have a smoker and are in the market for one – I would recommend the Masterbuilt Electric Digital Smoker).

Turn smoker on to 225.  Additionally, get some smoking chips – use half hickory (Weber 17056 Hickory Wood Chunks) and half mesquite (Weber 17103 Mesquite Wood Chips, 3-Pound)- put 2 cups of the hickory and 2 cups of the mesquite chips together in a bucket of water to soak (enough water to cover the chips).  In your electric smoker there should be smoker basket to put your chips in.  Add additional chips about every 30-45 minutes.

When the ribs reach room temp and the smoker has reached 225, place ribs in the smoker (meat side up) and a handful of chips in the smoking box.

Smoke for 2 hours.

Throughout the smoking process, you are going to need to do a couple of things.  First, you need to apply a mop to the pork shoulder every 45-60 minutes.  The “mop” is made up of 1 part apple cider vinegar, 1 part apple juice and 1 part water.  Mix that up  –  you can just put that in a spray bottle and spray the pork shoulder all over.  Additionally, if the smoke coming out of the smoker dies down, you know you need to put additional chips into the smoking basket.  This should happen about 1-2 times per hour.

After two hours, remove ribs and place in foil with 1/4 cup apple juice (wrap each rack separately with 1/4 cup of apple juice each).  Smoke for an additional hour.  Remove again and take out of foil.  Sauce with your favorite BBQ sauce and smoke for another hour.

Remove and serve immediately (always double check the internal temperature to ensure meat has reached 165 internal temp).

Suggested sides: Baked Beans + Thick Cut Bacon and Purple Cabbage Coleslaw with Cilantro and Anaheim Peppers.

Enjoy guys!

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