- 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]
- Take ribs and remove the thin layer of connective tissue on the non-meat side.
- Combine smoked garlic powder, onion powder, chili powder, cumin, smoked paprika, brown sugar, black pepper, salt and dried mustard; mix well.
- Apply rub to all sides of ribs.
- Wrap ribs in plastic wrap, tightly, and store in fridge over night.
- The next day, remove ribs from fridge and let ribs come to room temperature.
- While ribs are warming up, turn smoker up to 225.
- Combine smoking chips in large bowl and cover with water.
- Add a handful or two to the smoking box of your smoker.
- Add additional chips every 30-45 minutes.
- Place ribs in smoker for 2 hours.
- Spray with “mop” every 30-40 minutes.
- 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.
- Remove from smoker and from aluminum foil.
- Sauce the ribs generously with your favorite BBQ sauce and place back in smoker for 1 hour.
- Ensure internal temp is 165; remove and serve along with additional BBQ sauce.
- here is a great recipe for how to make BBQ ribs in an Instant Pot! Always fun to try out different kitchen gadgets!
Keywords: smoked ribs