Best 2 Baby Back Ribs Smoked To Perfection Recipes

Searching for an outstanding smoked baby back ribs recipe that will titillate your taste buds and leave you yearning for more? Look no further, aspiring rib enthusiasts! Within this comprehensive culinary guide, we embark on a delectable journey to uncover the secrets of achieving smoky, tender, and fall-off-the-bone baby back ribs, perfect for any barbecue gathering or intimate family dinner.

Here are our top 2 tried and tested recipes!

BABY BACK RIBS, SMOKED TO PERFECTION

Baby Back Ribs, Smoked to Perfection image

I like smoked ribs that are buttery and crisp on the outside, moist and tender on the inside, and stay on the bone. This is a variation of the popular 2-2-1 technique for smoking baby back ribs.

Provided by DrewBabe

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs

Time 4h40m

Yield 12

Number Of Ingredients 8

Ingredients

3 racks pork baby back ribs
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon ground cumin
¼ cup barbeque sauce (such as KC Masterpiece® Original), or to taste

Steps:

Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C).
While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together. Apply the rub to both sides of the ribs.
Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours. Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours at 225 to 250 degrees F (107 to 121 degrees C).
Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 1699.7 calories, Carbohydrate 4.1 g, Cholesterol 536.1 mg, Fat 134.7 g, Fiber 0.7 g, Protein 110.7 g, SaturatedFat 50 g, Sodium 1688.4 mg, Sugar 1.8 g

SMOKED BABY BACK RIBS

Smoked Baby Back Ribs image

Provided by Food Network Kitchen

Time 6h45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 racks baby back ribs (about 3 pounds each)
1/4 cup packed light brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon mustard powder
Kosher salt
1 lemon, halved
1 apple, quartered
1 cup apple juice or cider
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
Vegetable oil, for brushing

Steps:

Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
How to prep your ribs:
Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

Tips for Perfect Smoked Baby Back Ribs:

Choose the Right Ribs: Opt for high-quality baby back ribs with good marbling for extra flavor and tenderness.
Prepare the Ribs: Remove the membrane from the back of the ribs to ensure proper smoke penetration and tenderness.
Apply a Rub: Use a flavorful rub made with spices, herbs, and seasonings to enhance the ribs' taste. Allow the rub to penetrate the meat for at least 30 minutes.
Set Up the Smoker: Preheat your smoker or grill to the desired temperature (usually around 225-250°F) and add wood chips for smoke flavor.
Smoke the Ribs: Place the ribs on the smoker and cook them slowly, allowing the smoke to infuse the meat. The cooking time can vary depending on the thickness of the ribs, but generally takes around 2-3 hours.
Monitor the Ribs: Check the ribs regularly to ensure they are cooking evenly and not drying out. Use a meat thermometer to check the internal temperature, which should reach at least 145°F for safety.
Wrap the Ribs (Optional): For extra tender ribs, wrap them in foil or butcher paper halfway through the cooking process. This helps retain moisture and promotes fall-off-the-bone tenderness.
Glaze or Sauce (Optional): If desired, apply a glaze or sauce to the ribs during the last 30 minutes of cooking. This adds a glossy finish and extra flavor.

Conclusion:

Smoked baby back ribs are a delicious and flavorful dish that can be enjoyed as a main course or as part of a larger meal. By following these tips and cooking techniques, you can achieve perfectly smoked ribs that are tender, juicy, and packed with flavor. Whether you prefer a dry rub or a saucy finish, smoked baby back ribs are sure to be a hit with your family and friends.