Smoked Baby Back Ribs are a classic comfort food that are full of flavor and is a must for your next get together!
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Best Ever Smoked Baby Back Ribs
This recipe is one of my favorites of all-time!! It took me a while to get the method down just right and I am so happy with it. The meat falls away from the bone just right (it doesn’t just fall apart), it is tender but delicious and I cannot wait for you to try it! And if you don’t have a smoker I highly suggest these Oven Bake Ribs – similar method just in the oven!
Reading: Smoking baby back ribs on pellet grill
Why You Will Love This Recipe
- Tender: We nailed the texture here! Not a messy completely-fall-apart, but also not hard to eat. The meat falls away with little effort, is moist and so flavorful!
- Easy: Once you get your prep done, all you need to do is spray the ribs every so often and turn the temp up gradually! No worries about having to take off the ribs and wrap them in foil – we are keeping it simple!
- Flavor: that pork rub is our all-time favorite and we use it in so many of our recipes!
What You Will Need
- baby back ribs
- worcestershire sauce
- yellow mustard
- One batch of dry rub
- Mop Ingredients
- barbecue sauce
Internal Temperature of Pork
Pork needs to be cook to a minimum internal temperature of 145 degrees F to be considered safe to eat BUT if you took your ribs off the smoker at that temp they would be a little tough. The longer you cook them the more tender they become. We recommend an internal temp between 190-203 degrees F. The closer you get to 203 the more fall-off-the-bone they will become so that is personal preference how long you want to let them cook.
What to Serve
Wondering what to serve with Smoked Baby Back Ribs – here are a few suggestions:
- Smoked Baked Beans
- Spicy Purple Cabbage Coleslaw
- Fresh Lemon Pasta
- Gluten-Free Cornbread
Best Smokers
- Pellet Smoker: Traeger Pro 575 (the 780 is great too, it is just a little bit bigger)
- Electric Smoker: If you are looking for a starter electric smoker that is high quality, but also not the most expensive smoker ever made, I would recommend this one. We used it for 5 years with no issues and the quality of smoking is fantastic. We have recently upgraded to a Traeger and love that a well.
Traeger Smoked Ribs
We tested these on a Traeger and they turned out absolutely delicious!
How to Make Smoked Baby Back Ribs
Step One: We started with 2 racks of baby back ribs. Before you even begin, you need to remove the thin layer of skin or connective tissue on the bone side of the ribs:
Remove and discard.
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Step Two: Pat dry with a clean paper towel.
Step Three: Rub all over with worcestershire sauce.
Step Four: Rub all over with yellow mustard.
Step Five: Rub all over with the dry rub.
Step Six: It is recommend to wrap in plastic wrap and then let sit overnight in the fridge. You CAN skip that step and just go straight to the smoker.
Step Seven: Place on the smoker (left side if using a pellet smoker as that is where it is the hottest) and close.
Step Eight: Spray with your Mop every 45-60 minutes. Make this quick so you don’t let out too much heat.
Read more: What Temperature Is Medium Heat, Medium-high Heat, Medium-low Heat?
Step Nine: Raise the temp per the recipe card below.
Step Ten: At the end remove the ribs and rub all over with bbq sauce of your choice then place back on the smoker at 350 degrees F. to let that bbq sauce become sticky and delicious.
Enjoy!
Quick rib recommendation:
If you are looking for a great “rib guy” I highly recommend Butcher Box (a service that delivers 100% Grass-Fed and Grass-Finished Beef, Heritage Breed Pork, Free-Range Organic Chicken and Wild Caught Alaskan Salmon). All of their meat, including their ribs, are absolutely amazing. Click here for $20 off your first order + free bacon!
Other recipes you might like:
- Smoked Pork Shoulder
- Instant Pot BBQ Ribs
- Double Smoked Ham
- Easy Oven Baked Ribs
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Originally published October 2016.
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