Introduction
These Smoked Baby Back Ribs are my all-time favorite meal to cook, especially outside on the smoker when it’s game day or my wife has a special birthday request. The reason I love this recipe is simple—it always delivers ribs that are juicy, sticky, and deliciously messy, exactly how ribs should be.
This isn’t just your average recipe. It creates competition-style ribs that never disappoint—the meat gently pulls from the bone with each bite, but does not fall from the bone completely. If you prefer your ribs even more tender, simply continue to cook longer and they’ll further tenderize perfectly. Pair these amazing smoked ribs with some comforting Cheesy Funeral Potatoes, and you’ve got a meal that’s sure to become your family’s new favorite too.
Ingredients
- 2-Rack Baby Back Ribs
- Yellow Mustard Sauce
- BBQ Rub ( Strawberry’s BBQ Rub)
- 12 oz can of Cherry Coke
- Butter
- Dark Brown sugar
- Honey warmed
- BBQ Sauce
- ½ Cup apple juice
Step-by-Step Guide to Perfect Smoked Baby Back Ribs
Step 1: Prepare the Ribs
Begin by removing the membrane from the ribs to ensure the meat cooks evenly and turns out perfectly tender. Coat generously with mustard, then season thoroughly with your favorite BBQ rub
Step 2: Smoking Process
Place the ribs on your smoker outside at 250°F, uncovered, and let them cook for about 3 hours. After the first hour, spray them every 30 minutes with Cherry Coke to keep them juicy and flavorful.
Step 3: Wrap for Tenderness
After smoking, lay out aluminum foil, adding butter, brown sugar, honey, and more rub. Wrap the ribs meat-side down tightly, and return them to the smoker to continue cooking and tenderizing for another hour.
Step 4: Finishing Touches
Unwrap the ribs, brush generously with BBQ sauce for that sticky, deliciously messy finish. Put them back on the smoker, uncovered, for 30 minutes to an hour until they’re caramelized and perfect.
Step 5: Serve and Enjoy
Now you’ve got competition-style Smoked Baby Back Ribs that never disappoint—the meat easily pulls from the bone without completely falling off. Serve with Cheesy Funeral Potatoes—a combo my wife requests every game day or as a special birthday request.
Serving the Smoked Baby Back Ribs
When it’s time to serve, I gently take the ribs off the smoker and cut them into individual pieces. My favorite cut has always been baby back, and I usually grab the two pack from Sam’s Club—perfect for family gatherings or leftovers.
I always plate them with creamy Cheesy Funeral Potatoes and a side of smoked veggies. I use a mix of broccoli, peppers, red onion, zucchini, and carrots, tossed in olive oil, salt, pepper, garlic powder, and paprika, then stirred until coated. After smoking, they turn out soft, flavorful, and perfectly tender.
For ribs, my must-haves are Strawberry’s BBQ Rub and Sweet Baby Ray’s BBQ Sauce, but you can go with your own BBQ Rub and BBQ Sauce. During cooking, I like to spray the ribs with Cherry Coke, but root beer is a solid option too. If you like your ribs to fall off the bone, just cook them covered in foil for an additional 30 minutes to an hour. You’ll know they’re perfectly done when they’re picked up with tongs, bend into a loose arch, and the bark stays intact without breaking.
Frequently Asked Questions About Smoked Baby Back Ribs
What’s the best method to smoke baby back ribs?
For tender, flavorful baby back ribs, the 2-2-1 method is highly recommended. This involves smoking the ribs for 2 hours, wrapping them in foil and cooking for another 2 hours, then unwrapping and cooking for a final hour to develop a nice bar
How can I tell when my ribs are perfectly done?
Use the bend test: pick up the ribs with tongs; they should bend into a loose arch and the bark should slightly crack without breaking. Alternatively, the bones should start to protrude slightly, and the meat should pull right out with a gentle tug.
Can I achieve a ‘fall off the bone’ texture?
Yes, for fall off the bone ribs, cook them covered in foil for an additional 30 minutes to an hour. This extra time helps the meat become more tender, allowing the bones to pull right out easily.
What are some good side dishes to serve with smoked ribs?
Classic sides include Cheesy Funeral Potatoes and smoked veggies. For the vegetables, use a mix like broccoli, peppers, red onion, zucchini, and carrots, tossed with olive oil, salt, pepper, garlic powder, and paprika, then smoked until tender.
What are some tips for adding flavor during the smoking process?
During cooking, spray the ribs with Cherry Coke or root beer to keep them moist and add a sweet flavor. For seasoning, use your favorite BBQ Rub like Strawberry’s BBQ Rub, and finish with a glaze of Sweet Baby Ray’s BBQ Sauce for that sticky, delicious finish. I will add this recipe with the 2-2-1 and 321 method soon.
Smoked baby back ribs
Equipment
- 1 Smoker
Ingredients
- 2 rack baby back pork ribs
- 1/3 cup yellow mustard
- 1/2 cup apple juice divided
- 1 tablespoon Worcestershire sauce
- Traeger Pork & Poultry Rub
- 1/2 cup dark brown sugar
- 1/3 cup honey warmed
- 1 cup BBQ Sauce
Instructions
- Prep the Ribs: Remove the membrane. Rub with yellow mustard and BBQ rub on both sides.
- Smoke Uncovered: Place ribs on a smoker at 250°F for 3 hours. After the first hour, spray with cherry Coke every 30 minutes.
- Wrap & Flavor: Lay ribs meat-side down on foil with butter, brown sugar, honey, and more rub. Wrap tightly. Smoke 1 hour.
- Sauce & Finish: Unwrap, brush with BBQ sauce, and smoke uncovered for 30–60 minutes.
- Serve: Slice, serve, and enjoy!
- Total cook time: 5 to 6.5 hours.
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