Smoked Ribs Recipe
Full or half rack of slow smoked spare Baby Back Ribs.
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Ingredients
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Ribs
Dry Rub
Sauce
Method
Preparation
- 1
Prepare the Ribs
Remove the membrane from the back of the baby back ribs for better flavor absorption. Rinse the ribs under cold water and pat them dry with paper towels.
- 2
Make the Dry Rub
In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt. Mix well until all the ingredients are evenly distributed.
- 3
Apply the Dry Rub
Generously rub the dry rub mixture all over the ribs, ensuring to cover both sides. Let the ribs sit at room temperature for about 30 minutes to absorb the flavors.
Smoking
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use your choice of wood chips, such as hickory or applewood, to add flavor.
- 5
Smoke the Ribs
Place the ribs in the smoker bone side down. Smoke the ribs for 4-5 hours, maintaining a temperature of 225°F (107°C), until the meat is tender and pulls away from the bone.
- 6
Apply the Barbecue Sauce
During the last 30 minutes of smoking, brush the barbecue sauce onto the ribs, allowing it to caramelize slightly for added flavor.
Finishing Touches
- 7
Rest and Serve
Once the ribs are done, remove them from the smoker and let them rest for about 10-15 minutes before slicing. Serve with extra barbecue sauce on the side.