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Smoked Baby Back Ribs

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These smoked baby back ribs take just minutes to prep and then the smoker does all the work! Utilizing a delicious homemade dry rub and the 3, 2, 1 method, this smoked ribs recipe will give the most tender, juicy, flavorful ribs ever!

Ingredients

Units Scale
  • 1 rack baby back ribs
  • 3 tablespoons Dijon mustard
  • 1/4 cup of my easy dry rub
  • 2 tablespoons brown sugar
  • 4 tablespoons butter, diced
  • 1/2 cup fruit juice (apple, pear, pineapple, etc.)
  • 1/2 cup BBQ sauce

Instructions

  1. Set pellet grill to smoke.
  2. Remove membrane from ribs using a butter knife to get underneath it and then a paper towel to help you grip it and pull it off.
  3. Slather the bone side of the ribs with half the mustard. Then sprinkle with half the dry rub. 
  4. Flip and rub the meat side with the remaining Dijon mustard and season with the remaining dry rub. Be sure to coat the edges too. Cover tightly with foil or saran wrap.
  5. Refrigerate for 8-48 hours if possible or 15 minutes at least. If you refrigerate them overnight or longer you’ll want to remove them from the fridge and let them sit out on the counter to come to room temp for about an hour.
  6. Place ribs, bone side down, in the smoker for 20 minutes on the smoke setting.
  7. Then turn the temperature to 225 degrees and cook for 3 hours.
  8. Add two large sheets of aluminum foil layered on top of each other to a baking sheet. You may need to combine a couple sheets depending on the size of your foil and ribs.
  9. Place half the butter and half the brown sugar onto the foil.
  10. Place rack of ribs meat side down on top of the butter and sugar.
  11. Drizzle fruit juice over the bone side of the ribs and along the sides. If the liquid starts to pool, gently lean the ribs until it runs off.
  12. Add remaining brown sugar and butter to the bone side of the ribs. 
  13. Carefully fold the foil to seal the ribs inside the foil packet. 
  14. Place the ribs bone side up in the foil packet, and smoke for another 2 hours at 225 degrees.
  15. Remove foil from ribs and discard it along with the cooking liquid.
  16. Return ribs to the grill and smoke for another hour, brushing ribs with BBQ sauce every 15 minutes.
  17. Remove ribs from grill when the internal temperature reaches 195-200 degrees.
  18. Let rest for 15 minutes, slice between the bones, and serve!

Equipment

Notes

  • Don’t skip the dry rub! I have the best dry rub recipe for ribs ever and is a MUST for the smoked beef ribs. The dry rub is the best way to draw the moisture to the surface of the ribs and create that delicious bark. It also adds the most amazing flavor. If you don’t think you have time to make your own dry rub at home – think again! It takes just minutes to throw together and is made with simple pantry spices like Kosher salt, black pepper, garlic powder, chili powder, onion powder, cumin, paprika, mustard powder, and brown sugar!
  • You’ll definitely want to invest in a probe meat thermometer if your pellet grill doesn’t come with one. That is the very best way to make sure that your ribs are cooked to the perfect temperature. A basic model will work just fine but they also make wireless thermometers that connect to your phone which is super helpful.

Nutrition

Find it online: https://midwestfoodieblog.com/smoked-baby-back-ribs/