Baby Back Ribs Recipe

Name: Bubba's Smokehouse BBQ (inside Society)s Baby Back Ribs Recipe
Cook time: 7 h
Total time: 7 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 rack Baby back pork ribs, bone-in; 0.25 cup Brown sugar; 2 tbsp Smoked paprika; 1.5 tbsp Kosher salt; 1 tbsp Freshly ground black pepper; 1 tbsp Chili powder; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tsp Cayenne pepper; 0.75 cup Ketchup; 0.25 cup Honey; 2 tbsp Apple cider vinegar; 1 tbsp Soy sauce; 1 tsp Worcestershire sauce; 0.25 tsp Liquid smoke (optional); 1 tbsp Brown sugar

Inspired by Bubba's Smokehouse BBQ (inside Society)

Time7h

Serves4

Tender and complex flavoring. Smoked, rubbed, and served in racks

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Ingredients

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ENTREE CHOICE

2 rack Baby back pork ribs, bone-in

1/4 cup Brown sugar

2 tbsp Smoked paprika

1 1/2 tbsp Kosher salt

1 tbsp Freshly ground black pepper

1 tbsp Chili powder

1 tbsp Watkins garlic powder

1 tbsp Onion powder

1 tsp Cayenne pepper

Finish glaze (optional)

3/4 cup Ketchup

1/4 cup Honey

2 tbsp Apple cider vinegar

1 tbsp Aged soy sauce

1 tsp Original Worcestershire Sauce

1/4 tsp Liquid smoke (optional)

1 tbsp Brown sugar

Method

Preparation

Pat dry the ribs and remove the thin membrane from the back of each rack. Trim any excess fat.

In a bowl, combine brown sugar, smoked paprika, kosher salt, black pepper, chili powder, garlic powder, onion powder, and cayenne to create a cohesive dry rub.

Evenly rub the mixture onto both sides of the ribs. Reserve any leftover rub.

Wrap the ribs tightly in plastic wrap and refrigerate for 1 hour (or up to 4 hours) to let the rub penetrate.

Smoking and Cooking

Preheat your smoker to 225-250°F (107-121°C). If using wood, choose apple or hickory to pair with the pork.

Unwrap the ribs and place them bone-side down on the smoker grate. Smoke for 3-4 hours, maintaining a steady temperature.

Optionally spritz the ribs every hour with a simple spray of apple juice or water to maintain moisture.

After 3-4 hours, wrap the ribs tightly in foil with 1/4 cup apple juice (or water) and return to the smoker for 1.5-2 hours until tender.

Carefully remove the ribs from foil, place back on the smoker, and brush with glaze if using. Continue cooking for 15-20 minutes to set the glaze.

Finish glaze (optional)

Make the glaze: in a small saucepan, whisk together ketchup, honey, apple cider vinegar, soy sauce, Worcestershire sauce, liquid smoke, and brown sugar. Simmer 5-7 minutes until slightly thickened.

Brush the glaze over the ribs during the final 15-20 minutes of cooking and let it caramelize into a glossy coating.

Rest and Serve

Remove the ribs from heat and let them rest for 10 minutes before slicing between the bones.

Cut into individual portions and serve with extra glaze on the side if desired.