📝 About This Recipe
Experience the pinnacle of low-and-slow artistry with these fall-off-the-bone baby back ribs, smoked to mahogany perfection. This recipe utilizes the classic '3-2-1' method, modified for the leaner profile of baby backs to ensure a juicy interior and a tacky, caramelized glaze. Infused with a complex dry rub and finished with a tangy apple cider spritz, these ribs offer a masterclass in the balance of sweet, heat, and deep wood-fire soul.
🥗 Ingredients
The Meat
- 3 full racks Baby Back Pork Ribs (silver skin membrane removed)
- 1/4 cups Yellow Mustard (used as a binder for the rub)
Signature Sweet & Heat Rub
- 1/2 cups Dark Brown Sugar (packed)
- 1/4 cups Smoked Paprika (sweet Hungarian style)
- 2 tablespoons Black Pepper (coarsely ground)
- 2 tablespoons Kosher Salt
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Cayenne Pepper (adjust for spice preference)
The Wrap & Spritz
- 1 cup Apple Cider (in a spray bottle)
- 6 tablespoons Unsalted Butter (sliced into pats)
- 1/4 cups Honey (clover or wildflower)
The Glaze
- 1.5 cups BBQ Sauce (Kansas City style or your favorite tomato-based sauce)
- 2 tablespoons Apple Cider Vinegar (to thin the sauce for glazing)
👨🍳 Instructions
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1
Preheat your smoker to a steady 225°F (107°C) using cherry or apple wood for a mild, fruity smoke profile.
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2
Prepare the ribs by removing the silverskin membrane from the back of each rack; use a paper towel to grip the edge and pull it off in one clean motion.
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3
Pat the ribs completely dry with paper towels. Apply a thin, even coat of yellow mustard over all sides of the ribs to act as a glue for the seasoning.
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4
In a small bowl, whisk together the brown sugar, paprika, pepper, salt, garlic powder, onion powder, and cayenne. Generously coat the ribs with the rub, pressing it into the meat.
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5
Place the ribs bone-side down on the smoker grates. Close the lid and smoke undisturbed for 2 hours.
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6
After 2 hours, begin spritzing the ribs with apple cider every 30 minutes to keep the surface moist and build a deep mahogany bark.
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7
At the 3-hour mark, remove the ribs from the smoker. Lay out three large sheets of heavy-duty aluminum foil.
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8
On each sheet of foil, place 2 tablespoons of butter pats and a drizzle of honey. Lay the ribs meat-side down onto the butter and honey.
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9
Crimp the edges of the foil upward, pour 2 tablespoons of apple cider into the bottom of each packet, and seal tightly to create a steam-tight environment.
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10
Return the foiled ribs to the smoker for 1.5 to 2 hours. You are looking for an internal temperature of roughly 195°F (90°C) and for the meat to have retracted from the bone ends by about half an inch.
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11
Carefully open the foil (watch for hot steam!) and remove the ribs. Discard the foil and liquid. Place the ribs back on the smoker grates, meat-side up.
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12
Whisk the BBQ sauce with the apple cider vinegar. Brush a thin, even layer of the glaze over the top of the ribs.
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13
Close the lid and cook for a final 20-30 minutes, allowing the sauce to 'set' and become tacky and caramelized.
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14
Remove the ribs from the smoker and let them rest on a cutting board for at least 15 minutes before slicing between the bones.
💡 Chef's Tips
Always remove the membrane; it prevents smoke penetration and creates a rubbery texture. Don't peek! Every time you open the smoker lid, you lose heat and moisture, adding time to your cook. Use a 'bend test' to check for doneness: lift the rack with tongs from one end; if the meat starts to crack on the surface, they are perfectly tender. If you don't have a smoker, you can use a charcoal grill with indirect heat by placing wood chunks over the coals. Let the rub sit on the meat for at least 30 minutes before smoking to allow the salt to penetrate the muscle fibers.
🍽️ Serving Suggestions
Serve alongside a creamy, vinegar-based coleslaw to cut through the richness of the pork. Pair with a cold, hoppy IPA or a crisp hard apple cider to complement the smoky sweetness. Classic sides like jalapeño cheddar cornbread and pit-style baked beans are essential companions. For a refreshing finish, serve with chilled watermelon wedges sprinkled with a touch of lime and salt.