Baby Back Ribs Recipe

Prepare ribs

Remove membrane from the bone side of the ribs: slide a knife under the silver skin at one end, lift and use a paper towel to grip and peel it away. Trim any excess fat and pat ribs dry with paper towels.

Make the rub

In a bowl combine kosher salt, ground black pepper, paprika, brown sugar, granulated garlic, onion powder, dry mustard, cayenne and smoked paprika. Whisk to combine, breaking up any clumps of brown sugar.

Apply binder and rub

Brush both sides of each rack lightly with yellow mustard to help the rub adhere. Generously apply the dry rub, pressing it into the meat on both bone and meat sides. Wrap the rubbed racks in plastic and refrigerate for at least 1 hour and up to overnight for best flavor.

Prepare smoker

Preheat smoker to 225°F (107°C). If using a charcoal or pellet smoker, add soaked cherry wood chips or chunks to create a steady cherry smoke. Establish indirect heat and maintain about 225°F for the cook.

Smoke ribs (3-3.5 hours)

Place ribs bone-side down on the smoker grates. Close the lid and smoke for 2 hours, spritzing or mopping with apple juice/cider every 30–45 minutes to maintain moisture. Maintain temperature at 225°F and replenish wood as needed for consistent smoke.

Foil (optional) & finish

After ~2 hours, you may wrap ribs tightly in foil with a splash (2–3 tbs) of apple juice and a pat of butter for a more tender result. Return to the smoker for another 60–90 minutes until internal temperature reaches about 195–203°F and meat is tender (meat pulls back from bones and a probe meets little resistance). For a drier bark, skip the foil and continue unwrapped until done.

Rest & glaze

Remove ribs from smoker and let rest, tented loosely with foil, for 10–15 minutes. If using the optional glaze, melt butter with honey and brush lightly over the ribs before slicing between bones.

Cook potatoes

Place red potatoes (whole or halved if large) in a pot, cover with cold salted water, bring to a boil, then simmer until fork-tender, about 12–15 minutes. Drain and allow to cool until warm.

Combine salad

While warm, roughly chop potatoes and place in a bowl. Add mayonnaise, yellow mustard, diced celery, diced red onion, chopped hard-boiled eggs, apple cider vinegar, salt, and black pepper. Gently fold to combine, adjusting seasoning to taste. Garnish with chopped parsley and chill until service.

Cook bacon & aromatics (if using)

In a medium saucepan over medium heat, cook diced bacon until crisp. Remove most of the bacon fat leaving about 1 tablespoon. Add diced onion and cook until translucent, about 3–4 minutes.

Combine & simmer

Add canned beans, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard and smoked paprika to the pan. Stir to combine and simmer gently for 10–15 minutes, stirring occasionally, until sauce thickens slightly. Stir in cooked bacon if used. Adjust sweetness, acidity, and salt to taste.

Slice ribs between bones into individual portions. Arrange ribs on a platter with a scoop of potato salad and a portion of baked beans. Sprinkle a pinch of coarse sea salt over potato salad if needed and garnish with chopped parsley. Serve with lemon wedges on the side if desired.