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Tender Smoked Baby Back Ribs Recipe With Best Flavorful Dry Rub

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This recipe delivers tender, fall-off-the-bone baby back ribs with a flavorful dry rub and slow smoking method that locks in juiciness and smoky goodness.

Ingredients

Scale
  • 2 racks baby back ribs (about 3 to 4 pounds total)
  • 1/4 cup brown sugar (50g), packed
  • 2 tbsp paprika (smoked paprika preferred)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground black pepper
  • 1 tbsp kosher salt
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp ground cumin
  • 1/2 tsp mustard powder
  • 1/2 cup apple cider vinegar or apple juice (120ml) for spritzing

Instructions

  1. Prep the ribs (10 minutes): Remove the silver skin membrane from the back of each rack if not already removed. Pat dry with paper towels.
  2. Mix the dry rub (5 minutes): Combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, cumin, and mustard powder in a bowl. Stir well.
  3. Apply the rub (5 minutes): Generously coat both sides of the ribs with the dry rub, massaging it in. Let ribs rest at room temperature for about 30 minutes.
  4. Prepare the smoker/grill: Set smoker or grill to 225°F (107°C) using indirect heat. Add soaked wood chips to coals or smoker box.
  5. Start smoking (2 to 2.5 hours): Place ribs bone side down on grill grates away from direct heat. Smoke for 1.5 to 2 hours, spritzing with apple cider vinegar or juice every 30 minutes.
  6. Wrap the ribs (foil stage, 1 hour): Remove ribs and wrap tightly in aluminum foil with a splash of spritzing liquid inside. Return wrapped ribs to smoker for 1 hour.
  7. Unwrap and finish (30 minutes): Unwrap ribs and place back on smoker to firm up bark and deepen smoke flavor. Watch closely to avoid burning. Ribs are done when a toothpick slides easily between bones and meat pulls back slightly.
  8. Rest and serve (10 minutes): Let ribs rest for 10 minutes before cutting between bones to redistribute juices.

Notes

Remove the silver skin membrane for tenderness. Maintain smoker temperature at 225°F (107°C). Spritz ribs every 30 minutes to keep moist but avoid over-spritzing. Wrap ribs in foil after initial smoking to lock in moisture. Use a toothpick test and bark texture to check doneness along with thermometer. Leftovers can be refrigerated for 3 days or frozen for 3 months. Reheat wrapped in foil at 275°F (135°C).

Nutrition

Keywords: baby back ribs, smoked ribs, dry rub, BBQ ribs, smoked pork, easy ribs recipe, backyard BBQ, tender ribs

Find it online: https://breezybake.com/tender-smoked-baby-back-ribs-recipe-with-best-flavorful-dry-rub/