Succulent, Slow-smoked Baby Back Ribs Recipe
Tender and Flavorful
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Ingredients
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Dry Rub
Ribs
Method
Preparation
- 1
Make the Dry Rub
In a bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, cayenne pepper, and dried thyme. Mix well to create an even dry rub.
- 2
Prepare the Ribs
Remove the membrane from the back of the baby back ribs. Pat the ribs dry with paper towels. Rub the dry mixture generously over both sides of the ribs, ensuring they are well-coated. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Smoking Process
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C). Soak the wood chips in water for about 30 minutes before using.
- 4
Add Wood Chips
Once the smoker is hot, add the soaked wood chips to the smoker box or directly on the coals.
- 5
Smoke the Ribs
Place the seasoned ribs bone-side down on the smoker rack. Close the lid and smoke the ribs for 3 to 4 hours, maintaining a steady temperature of 225°F (107°C).
- 6
Mop with Apple Cider Vinegar
Every hour, open the smoker and mop the ribs with the apple cider vinegar to keep them moist.
Finishing Touches
- 7
- 8
