Smoked Baby Back Ribs Recipe

Prepare ribs

Remove membrane from the bone side of the ribs: slide a knife under the membrane at one end, lift and loosen, then grab with paper towel and pull it off. Trim any large thin flaps of fat.

Apply binder and rub

Pat ribs dry with paper towel. Spread mustard evenly over both sides of each rack as a binder. In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Rub mixture generously and evenly on both sides of ribs.

Prepare smoker

Preheat smoker or grill for indirect cooking to 225°F (107°C). Use hardwood smoke (hickory, apple, or oak) and maintain consistent temperature. If using a charcoal grill, set coals to one side; if using a gas grill, heat only one side and place soaked wood chips on the hot side.

Smoke (first stage)

Place ribs bone-side down on the smoker grates away from direct heat. Smoke at 225°F for 3 hours, spritzing every 45–60 minutes with a mixture of apple juice and apple cider vinegar to maintain moisture.

Wrap (Texas Crutch)

After about 3 hours (when ribs have a nice mahogany color and some bark formed), place each rack on a double sheet of heavy-duty foil. Add 1/2 cup apple juice, 1/4 cup apple cider vinegar, and 1 tablespoon butter onto each rack, then wrap tightly to seal steam. Return to smoker.

Continue cooking

Cook wrapped ribs at 225°F for 2 hours, or until the meat is tender and has pulled back about 1/2 inch from the bones.

Unwrap and sauce

Carefully unwrap ribs (watch for hot steam). Place unwrapped ribs back on smoker grates for 20–30 minutes to set the bark and reduce excess moisture. During the last 10 minutes brush both sides with prepared barbecue sauce and allow it to caramelize—repeat once more if you like a thicker glaze.

Rest and slice

Remove ribs from smoker and tent loosely with foil. Rest 10–15 minutes. Slice between the bones into individual ribs and serve with extra barbecue sauce on the side.

Combine all sauce ingredients (ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, mustard, smoked paprika, minced garlic, chipotle if using, salt and pepper) in a small saucepan and whisk to combine.

Bring sauce to a gentle simmer over medium-low heat, then reduce heat to low and cook, uncovered, stirring occasionally, for 12–15 minutes until slightly thickened and flavors meld. Taste and adjust salt, sweetness or acidity as desired. Keep warm until ready to baste ribs; reserve some for serving.

Prep potatoes

Wash and scrub potatoes thoroughly. Cut into sticks about 1/3–1/2 inch thick for classic fries. Soak cut potatoes in cold water for at least 30 minutes (or up to 2 hours) to remove surface starch; drain and pat very dry.

Toss and crisp (oven method)

Preheat oven to 425°F (220°C). In a large bowl toss dried potato sticks with cornstarch (if using), then toss with 2–3 tablespoons of vegetable oil until evenly coated. Spread fries in a single layer on a parchment-lined baking sheet (don’t crowd). Bake 20 minutes, flip, then bake another 12–18 minutes until golden and crisp. Season with kosher salt and black pepper immediately and toss with chopped parsley if desired.

Alternative: Fryer method

If deep frying, heat oil to 325°F (163°C). Fry in batches for 3–4 minutes until soft but not brown; drain and rest on paper towels. Increase oil to 375°F (190°C) and fry again in batches 1–2 minutes until golden and crisp. Drain, season with salt and pepper, and garnish with parsley.