Smoked Baby Back Ribs - #foodphotograpy #foodstyling

Smoked Baby Back Ribs

  • Author: Erin
  • Prep Time: 24 hours
  • Cook Time: 4 mins
  • Total Time: 24 hours 4 mins
  • Yield: 6-8 servings 1x
  • Category: Entree
  • Method: Electric Smoker
  • Cuisine: American



  • 2 racks of baby back ribs (I love using Butcher Box ribs!)
  • 2 Tablespoons smoked garlic powder
  • 1 Tablespoons onion powder
  • 1 Tablespoons brown sugar
  • 2 Tablespoons smoked paprika
  • 2 Tablespoons cumin
  • 2 Tablespoons chili powder
  • 1 Tablespoon dried mustard
  • 1 Tablespoon kosher salt
  • 1 Tablespoon ground black pepper
  • 2 cups mesquite smoking chips
  • 2 cups hickory smoking chips
  • 1/2 cup apple juice
  • 1 bottle of your favorite (smokey) barbecue sauce
  • [Mop: 1 cup water, 1 cup apple juice; 1 cup apple cider vinegar]


  1. Take ribs and remove the thin layer of connective tissue on the non-meat side.
  2. Combine smoked garlic powder, onion powder, chili powder, cumin, smoked paprika, brown sugar, black pepper, salt and dried mustard; mix well.
  3. Apply rub to all sides of ribs.
  4. Wrap ribs in plastic wrap, tightly, and store in fridge over night.
  5. The next day, remove ribs from fridge and let ribs come to room temperature.
  6. While ribs are warming up, turn smoker up to 225.
  7. Combine smoking chips in large bowl and cover with water.
  8. Add a handful or two to the smoking box of your smoker.
  9. Add additional chips every 30-45 minutes.
  10. Place ribs in smoker for 2 hours.
  11. Spray with “mop” every 30-40 minutes.
  12. After 2 hours, remove from smoker and place each rack in foil along with 1/2 cup apple juice; tightly wrap up in the foil and place back in smoker for 1 hour.
  13. Remove from smoker and from aluminum foil.
  14. Sauce the ribs generously with your favorite BBQ sauce and place back in smoker for 1 hour.
  15. Ensure internal temp is 165; remove and serve along with additional BBQ sauce.


Keywords: smoked ribs