Beginner Baby Back Ribs {Sweet and Spicy Smoker Style}
Look no further for the best beginner rib recipe! Beginner Smoked Baby Back Ribs turn out tender and delicious every single time and you'll love this super easy smoker method. In about 6 hours, you can have mouth-watering ribs on the table for your hungry family.
Servings: 6 servings
Chef Alli
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Ingredients
- 2 racks baby back pork ribs
- 2 Tbs. olive oil
- 2-4 Tbs. your favorite rib rub, to taste
- 8 Tbs. unsalted butter
- 1/4 cup honey
- 1/2 cup your favorite bbq sauce
Instructions
- Preheat your smoker to 250 degrees F.
- Unpackage the ribs and flip them onto a clean work surface, bone-side-up. Remove the membrane that covers the back side of the ribs where the bones are. This is easiest to do by inserting a butter knife (or a screwdriver!) beneath the membrane at one corner of the end. Once the membrane is loosened a bit, grab a couple paper towels to grip the membrane with then pull it right off the ribs in once bit piece; repeat with the second rack of ribs.
- Next, drizzle each rack of ribs with olive oil, then use your fingers to rub the oil all over the surface of both sides. Season to taste with your favorite rib rub on both sides, pressing the rub into the meat a bit with your fingers as you go.
- Place both rack s of the prepared ribs directly onto the smoker grate. After 3 hours, pull the ribs off the smoker. **At this point, the ribs will look rather crusty and dry on the exterior, exactly as they should - don't worry!
- Onto your work surface, lay down two sheets of heavy-duty aluminum foil. Place 4 chunks of butter on top of each sheet of foil in a line (make these about as long as your rib racks are), then sprinkle the butter with a generous sprinkle of your rib rub, followed by a good drizzle (about 2 Tbs.) of honey over the top of everything.
- Place the a rack of the ribs onto one of the sheets of the prepared foil, making sure to turn it meat-side-down; tightly wrap the ribs in the foil. Repeat with the second rack of ribs and the second sheet of prepared foil.
- Return the wrapped ribs to the smoker, still set at 250 degrees F., letting the wrapped ribs smoke for another 2 hours.
- Remove the wrapped ribs from the smoker and place them onto your work surface again. Carefully open up the foil to expose the ribs. At this point, they are still bone-side-up.
- Turn the ribs over so they are now meat-side-up in the foil. Slather each rack of ribs with your favorite bbq sauce, then return them to the smoker for the final cooking phase.
- Place both racks of ribs back on the smoker grate, still set at 250 degrees F., making sure the foil is open and the ribs are exposed. Smoke the ribs for one more hour. **Leaving the foil packets opened so the ribs are exposed at this point is what will make the sauce sticky and caramelized.
- Remove the ribs from the smoker. Carefully remove the ribs from the foil packets to a cutting board. Slice the racks between the bones and serve at once with more sauce, as desired.
Notes
**Be sure to check the blog post for lots of my favorite tips and tricks, specific instructions, recommended tools and FAQ's for making this recipe.
Nutrition
Calories: 682kcalCarbohydrates: 21gProtein: 36gFat: 51gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 171mgSodium: 413mgPotassium: 534mgFiber: 0.2gSugar: 20gVitamin A: 561IUVitamin C: 0.2mgCalcium: 72mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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