DIY smoked baby back ribs
With Christmas over and a half day at work (woo!) I decided to smoke some ribs at home. I’m using my Brinkmann Gas Smoker for this smoke only because the Great Outdoors Smoker is a bit too large for what I’m making. Here’s a rundown on what you need/need to do to always get those “falling-off-the-bone” ribs:
- A smoker.. I prefer a gas smoker over a charcoal smoker because I can set the temperature and walk away, only needing to refill the wood chunks once after about an hour or two.
- A digital thermometer for meat temp and smoker temp.
- Foil, some apple juice for spritzing, ribs & a good rub or mop (bbq sauce) if you prefer.
- Wood chips (I use a combination of pecan and walnut)
- And finally, 5 or 6 hours of time.
- Prepare your baby backs the night before by removing the membrane on the back of the ribs. Here’s a short video on how to do that.
- Using a small brush, brush yellow mustard on both sides of the ribs then rub your favorite rub over the ribs, front & back. Wrap in plastic and refrigerate overnight.
- The next day, turn on your smoker, fill it with wood chips and water and bring it up to temp. The ideal temperature for cooking ribs is 225 degrees F. I find it helpful to heat the smoker to 250 degrees F because of the temperature drop when you add your ribs to the smoker.
- Once your smoker is up to temp, unwrap your ribs and place them meat side up in the smoker. Shut the door and let them go for about 2 hours or until you start seeing some pullback, about 1/4″ from the bone.
- Once you start to see the meat pull back from the bone or once 2 hours have gone by, remove the ribs, shut the smoker door & wrap the ribs in foil with a splash or two of apple juice. Seal them up and put them back into the smoker for an additional 2 hours. This portion of the cooking is to allow steaming or braising of the ribs.
- After two hours have gone by, remove the ribs from foil and place them back into the smoker meat side up for an additional hour. Spritz them with apple juice every time you need to open the smoker or every half hour. (You can skip the spritzing and use a mop of your favorite bbq sauce instead if you like).
- You will know when the ribs are ready when you pick them up from the center and they bend at a 45 degree angle.
Here are some pics of what I did today with recipes below:
- Baby Back Ribs
- Yellow Mustard
- Apple Juice for spritzing
- Dry Rub (recipe below)
- BBQ sauce for dipping or mopping
- 1 Cup Dark Brown Sugar
- 1/2 Cup Paprika
- 2 TBS Course (Salad Grind) Black Pepper
- 1-1/2 tsp Chili Powder
- 1 tsp Cumin
- 1-1/2 TBS Garlic Powder
- 1-1/2 TBS Onion Powder
- 1 tsp Cayenne
- 2 TBS Kosher Salt