Smoked Baby Back Ribs
Mains · Serves 6 · Prep 20 min · Cook 5 hr · Total 5 hr 20 min
These ribs get a sweet-and-savory rub, a short buttery wrap and a final coat of sauce that sets into a sticky glaze. They should tug cleanly off the bone with a little bite left, not slide off it.
Ingredients
Ribs and Rub
- 2 racks baby back ribs (about 5 lb total)
- 2 tbsp yellow mustard
- 1/4 cup packed brown sugar
- 2 tbsp paprika
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
Wrap and Glaze
- 1/4 cup packed brown sugar
- 4 tbsp butter, cut in pats
- 2 tbsp honey
- 1/4 cup apple juice
- 1 cup barbecue sauce
Steps
Ribs and Rub
- Flip the racks bone side up, work a butter knife under the thin membrane at one end, grip it with a paper towel and peel it off. Smear both sides with mustard.
- Mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder and cayenne, and season the racks all over. Let them sit while the smoker heats to 225 to 250°F with apple, cherry or hickory.
- Smoke the ribs meat side up until the bark is set and the color is a deep red-brown, 2 1/2 to 3 hours.
Wrap and Glaze
- Lay each rack meat side down on a double sheet of heavy foil. Top with the brown sugar, butter, honey and apple juice, divided between them, and wrap tightly. Return to the smoker until a probe slides between the bones easily, 1 to 1 1/2 hours.
- Unwrap the ribs, set them meat side up on the grate and brush with barbecue sauce. Smoke until the sauce turns tacky, 20 to 30 minutes. When you lift a rack from one end with tongs, it should bend and the surface should crack.
- Rest the ribs for 10 minutes, then slice between the bones and serve with extra sauce.