Best 9 Smoked Back Ribs Recipes

BABY BACK RIBS, SMOKED TO PERFECTION

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).

SLOW SMOKED BABY BACK RIBS IN A CAROLINA MOP SAUCE

Steps:

• 1. Combine all of the rub ingredients together in a small bowl.
• 2. Rub on both sides of the ribs massaging it into the meat. Place in a large, sealable plastic bag and refrigerate for at least 2 to 4 hours, or overnight.
• 3. Preheat you smoker to Smoke or a grill set for low, indirect heat. Add the wood chips or pellets and when they start to smoke, place the ribs directly on the grill, close the cover and cook, uncovered for 2-1/2 hours.
• 4. Spray every 30 to 45 minutes with a mixture of water and apple cider. A little Jack Daniels wouldn't hurt either. During this time, I make my mop sauce (See recipe below).
• 5. During the last 30 minutes of the uncovered cooking slather the ribs with the mop sauce. Then after the 2-1/2 hours slather the mop sauce on again, both sides.
• 6. Cover with heavy-duty aluminum foil. Turn up the heat to medium and continue to smoke, for 1-1/2 hours.
• 7. After 1-1/2 hours remove the ribs from the foil. Slather again with the mop sauce and cook for another 30 minutes to 1 hour until the meat has receded from the tip of the bone about 1/4" and are about ready to fall off the bone.
• 8. Slice into small slabs or individual ribs and serve with the remaining mop sauce.
• 9. For the Mop Sauce, heat the oil or butter in a medium saucepan. Add the shallots, salt, and pepper. Cook on medium heat for 3 to 4 minutes until the shallots are beginning to soften. Add the garlic and ginger and combine. Let cook an additional 2 to 3 minutes.
• 10. Gradually add the remaining ingredients and bring to a slow boil, stirring occasionally.
• 11. Turn the heat to low and continue to cook 10 to 15 minutes. Reduce the heat to simmer and keep warm. If you want to thicken it a little before you serve with the ribs, add a little cornstarch mixed with water into the sauce, bring back to a boil for a few minutes until it starts to thicken. You'll probably have some left for the next time or on other dishes.

SMOKED BISON BACK RIBS

Steps:

• Heat a cooker to 230° to 250°F. Remove the ribs from the refrigerator and outline them with a sharp, pointed paring knife.
• Combine all the ingredients for the rub in a small bowl and blend well. Season the ribs all over with the rub.
• Oil the grate and place the ribs on it bone side down over indirect heat. Cover and cook for 1 to 1 1/2 hours. Turn and cook for 45 minutes more, then turn and cook for another 45 minutes, or until pull-apart tender.
• Increase the heat to 350° to 400°F. Glaze the ribs with the sauce and cook for 5 to 7 minutes, being careful not to burn the ribs, then turn and glaze again and cook for another 5 to 7 minutes. Repeat 2 or 3 times, if desired.
• Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.

SPICY SMOKED BACK RIBS WITH MAPLE GLAZE

Steps:

• About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
• Meanwhile, make the sauce. Whisk together all ingredients in large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until thickened, stirring occasionally.
• Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side up, over a drip pan and cook for 2 hours, spraying with apple juice every 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Place each rack on double stack of large aluminum foil. Drizzle maple syrup and butter on each rack; sprinkle with brown sugar and spray with apple juice; wrap each rack tightly with foil.
• Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
• Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
• Serve ribs with remaining barbecue sauce.

HICKORY SMOKED/BBQ BABY BACK RIBS

Steps:

• Combine the salt, sugar and water in a large plastic container or non-reactive stock pot.
• Place ribs in brine and refrigerate for one hour.
• Meanwhile, combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
• Remove ribs from the brine (after the hour) and pat dry with paper towels.
• Brush or rub green liquid over both sides of the ribs, sprinkle with sugar and wrap tightly with plastic wrap.
• Place in refrigerator for a minimum of one hour, but preferably 4 hours, you can go overnight for a really flavorful treat.
• Wood/Charcoal method: Soak 2 large chunks of hickory in water. Light about 40-50 coals or you may also use an equal amount of dry hickory chunks for an intense smoke flavor.
• Do not use lighter fluid, a fire starter chimney is the best method.
• Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, form a pan with some heavy aluminum foil large enough for the rib, put it on the cool side of the grill, place the ribs in the"pan" add about 1 cup of water and put the cover on the grill with the holes over the meat.
• Turn the meat 180 degrees and over every 30 minutes.
• Add some more coals/wood in about 2 hours.
• Smoke ribs for a total of 4 hours.
• Gas Grill: I don't recommend this as it can leave a very slight chemical gas taste to the meat, but it does work.
• It's the same basic technique as the charcoal method, light the grill and turn off half (or 2/3rds) of the burners, use soaked hickory chips in a throw away aluminum pan on top of the hot side of the grill.
• For either method the temp inside the grill should be around 275°F with a total cooking time of 4 hours.
• Serve with your favorite bbq sauce. Se like recipe#26794, Lee Lee's Famous Barbecue Sauce for Ribs w/ Preserves.
• Brush some on the meat for the last 5-10 minutes of the cooking process if desired.

CREOLE STYLE SMOKED BABY BACK RIBS

Steps:

• The Rub: Combine all ingredients in a small bowl and mix well.
• Pat all sides of the baby back ribs generously with the rub.
• Place in a sealable plastic bag and refrigerate for at least 5 hours.
• The Bourbon Sauce: To make the bourbon sauce, place all ingredients except Tabasco sauce, in a medium sized, heavy bottomed sauce pan.
• Reduce slightly over medium heat for 5-10 minutes.
• Stir in the Tabasco to taste.
• This can be refrigerated until ready to use, but reheat before serving.
• Baby Back Ribs: Prepare Barbecue to 200ºF/100ºC using indirect heat.
• For a gas grill, preheat the grill to high on one side leaving the other side off.
• If you are using charcoal, cook the coal until they are ash on the outside, but still holding their shape.
• Place the baby back ribs directly on the cool side of the grill and cook slowly, lid down, for approximately 2 hours until nicely browned and cooked through.
• After 1½ hours, brush the ribs with the bourbon sauce every 15 minutes until the allotted time has passed.

BABEL'S SMOKED BABY BACK PORK RIBS

Steps:

• Let the ribs come to room temperature. Work in the rub and let stand 30 minutes more.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Mix apple juice and oil together in a bowl to make the mop, or basting liquid.
• Mix ketchup, oil, vinegar, soy sauce, honey, peppercorns, dried garlic, fennel seeds, and hot sauce together in a bowl to make the sauce.
• Place ribs directly on the grill and cook over high heat until browned, 5 to 10 minutes per side; be careful not to let the meat burn.
• Place ribs onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke the ribs low and slow. Baste every 15 to 30 minutes with the mop mixture, until meat begins pulling from the bone, 2 to 2 1/2 hours.
• Baste liberally with the sauce mixture. Offer all the cooks a shot of whiskey. Wrap the sauce-covered ribs in a double layer of aluminum foil and return them to the smoker over low to medium heat. Cook 45 minutes more. Remove foil, cut ribs into portions, and serve.

CEDAR-SMOKED BABY BACK RIBS

Steps:

• Mix garlic powder, onion powder, salt, and black pepper together in a small bowl. Spread over baby back ribs. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Place plank on a rimmed baking sheet and pour in enough water to cover. Let soak before grilling, about 1 hour. Drain.
• Preheat an outdoor grill to about 500 degrees F (260 degrees C). Place plank on the grate and heat until slightly blackened, about 5 minutes. Flip plank and place ribs on top. Lower heat and cover the grill. Cook ribs, sprinkling some water on top every 30 minutes to create steam inside the grill, until tender, about 3 hours.
• Uncover grill and increase heat to high. Brush barbeque sauce over ribs. Cook until ribs are dark brown, about 2 minutes.

SMOKED PORK LOIN BACK RIBS RECIPE

Steps:

• Day before: Remove membrane on underside. Removal makes the ribs more tender and allows penetration of the seasoning and smoke. Using a butter knife, start at the small end of the slab and pry-up part of the membrane. Grasp the membrane with a paper towel and pull it off toward the wide end of the slab. The membrane on loin back ribs may shred when pulled off, so you may have to pry up a few remaining bits and pull them off. Rub mustard over ribs, generously sprinkle rib rub all over ribs - front and back. Wrap in plastic wrap and refrigerate overnight. Actual cooking time is 6 hours. Allow additional 10 minutes for foiling and saucing ribs. Set smoker to 225 - 228 degrees. Preheat to temperature. If you have vents, set to 1/2 open. Add wood chips and let smoke for a few minutes. Place ribs in a rib rack on smoker rack with a drip pan underneath. I use a foil lasagna pan. I also cut my ribs in half, they are easier to maneuver. Smoke the ribs for 3 hours adding wood chips when needed. (I smoke 2 batches of chips. For smokier flavor, smoke longer) After 3 hours remove the ribs from the rack and set rack aside. Pour 1/4 cup of apple juice in foil lasagna pan, add ribs and cover tightly with foil. Cook for 3 more hours. Remove the ribs from the foil pan and place back in rib rack. Brush with barbeque sauce and place the ribs back into smoker. (I put the rack and ribs back in the foil pan). Cook uncovered 1 hour. Remove and serve with bbq sauce, if desired. Ribs - 550 calories per 1/2 rack Sauce - 70 calories per 1/2 rack