Bbq Mesquite-smoked Baby Back Ribs Recipe
half rack Baby Back ribs basted with BBQ sauce
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Ingredients
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Ribs & Dry Rub
Smoking & Basting
BBQ Sauce (for basting)
Finishing
Method
Ribs Prep & Dry Rub
- 1
Remove membrane
If present, slide a small knife under the silver skin (membrane) on the bone side of the half rack and lift. Grab with a paper towel and peel off the membrane. This helps flavor penetration and tenderness.
- 2
Trim and oil
Trim any excess fat or ragged edges. Lightly brush both sides of the ribs with 1 tsp vegetable oil to help the rub adhere.
- 3
Make and apply rub
In a small bowl combine 1 tbsp kosher salt, 1 tbsp packed dark brown sugar, 1 tsp smoked paprika, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground cumin and 1/8 tsp cayenne (optional). Rub the mixture evenly over both sides of the ribs, pressing to adhere. Let rest uncovered in the refrigerator for 30–60 minutes if time allows to form a pellicle.
Smoke Setup & Cooking
- 4
Prepare smoker
Preheat your smoker to 225°F (107°C) using indirect heat. If using a charcoal grill, bank coals to one side and place a drip pan on the other. Add soaked mesquite chips or mesquite chunks to the heat source right before placing the ribs on to get strong mesquite flavor. Maintain a steady 225°F for cooking.
- 5
Place ribs on smoker
Place the half rack bone-side down on the smoker grate, away from direct heat. Insert a probe thermometer into the meaty part (not touching bone) if available. Close the lid and smoke for 2 hours before the first spritz.
- 6
Spritz regularly
Combine 1/2 cup apple juice and 1/4 cup apple cider vinegar in a spray bottle. Beginning at the 2-hour mark, lightly spritz the ribs every 30 minutes for the next 1–2 hours to keep them moist and help form a good bark. Replenish mesquite chips as needed to maintain smoke.
- 7
Wrap (optional) - Texas crutch
After about 3–3.5 hours, if the ribs hit a stall or you want faster tenderness, wrap the ribs tightly in aluminum foil (place a couple tablespoons of apple juice inside the foil to create steam) and return to the smoker for 45–60 minutes. This step is optional—unwrapped ribs will take longer but develop firmer bark.
- 8
Check doneness
After a total cook time of roughly 4–5 hours (2–3 hours unwrapped + 1–2 hours wrapped or unwrapped), check for tenderness. Ribs are done when the meat pulls back about 1/4–1/2 inch from the bone ends and a probe meets little resistance (or internal temperature around 195–203°F if measuring).
BBQ Sauce & Basting
- 9
Make sauce
While the ribs finish, whisk together 1/2 cup ketchup, 1 tbsp apple cider vinegar, 1 tbsp light brown sugar, 1 tsp Worcestershire sauce, 1/2 tsp Dijon mustard, 1/4 tsp liquid smoke (optional), 1/4 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper in a small saucepan. Warm over low heat for 3–5 minutes until sugar dissolves and flavors meld. Remove from heat and stir in 1 tsp butter if using for a glossy finish.
- 10
Baste and finish on smoker
During the last 20–30 minutes of cooking, brush a thin, even layer of the prepared BBQ sauce over both sides of the ribs. Close the lid and let the sauce set for 10–15 minutes, then apply a second thin coat if desired and cook another 5–10 minutes to caramelize slightly. Watch closely to avoid burning due to sugar in the sauce.
Resting & Serving
- 11
- 12
Slice and garnish
Cut the half rack between the bones into individual ribs or serve as a half rack. Sprinkle with 1 tbsp chopped fresh parsley if desired and serve with extra warmed BBQ sauce on the side.