Smoked Baby Back Ribs Recipe

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4.47 from 54 votes

Smoked Baby Back Ribs Recipe

Smoked and wrapped BBQ Baby Back Ribs that come out super tender and delicious.

Prep Time15

Cook Time4

Rest15

Total Time4 30

Course: Entree

Cuisine: American, barbecue

Servings: people

Author: Mary Cressler

Cost: $25.00

Equipment

1 Instant Read Thermometer
1 Leave-In Bluetooth Thermometer
Aluminum Foil Alternatively you can use pink butcher paper.

Ingredients

2 racks baby back ribs (We use Snake River Farms)
2 tablespoons Dijon mustard
½ cup ultimate dry rub
4 tablespoons unsalted butter
2 tablespoons honey
½ cup Kansas City BBQ Sauce

Instructions

Preparation: Preheat smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry. Prepare ribs by removing the silver skin from the bone side of the ribs using paper towel. Trim off any excess fat, and then pat dry with a paper towel.
Season: Coat the ribs with Dijon mustard on both sides and generously season the ribs.
Smoke: Place ribs on the smoker for two hours. After two hours the bones should be poking out about a 1/4 of an inch and is time to wrap.
Wrap: Layout aluminum foil and place the ribs on the foil bone side down. Place 2 tablespoons of diced butter on the ribs and 1 tablespoon of the honey. Wrap tightly with the foil and place back onto the smoker for an additional 1.5 hours.
Unwrap: After 2 hours, gently unwrap the foil and use a toothpick or an instant read thermometer to probe the ribs between the bones. It should probe easily like inserting into room temperature butter. The ribs should be tender, and the bones should be slightly loose but not come out completely. Leave foil uncovered, brush sauce onto the top of the ribs and smoke for an additional 30 minutes. The sauce will tack up, or harden, as it smokes uncovered.
Rest: Remove from the smoker and then let rest 15 minutes. Slice and serve.

Notes

How To Remove Silver Skin From Ribs

This step involves removing the silver skin off the bone side of the ribs, and trimming off any excess fat on the flesh side of the ribs. Note that some butchers may have removed the silver skin.

Starting on one corner of the bone side of the ribs, use a sharp knife to remove a small corner of the silver skin.
Grab the corner of the silver skin with a paper towel and slowly lift away the silver skin in one pull.
If the skin doesn’t come off all at once, lift the corner of the silver skin that did not come off and repeat using a paper towel.
On the flesh side of the ribs, remove any excess fat. Typically there is not a lot, so only worry if it’s slightly hanging off.
Pat dry with a paper towel and season.

Nutrition