Slow Smoked Baby Back Ribs

Craving melt-in-your-mouth, smoked ribs? Look no further! I’m sharing all the pro tips to turn ribs into a BBQ masterpiece – complete with fall-off-the-bone smoky tenderness.

smoked ribs with text

Smoking spare ribs or pork ribs is the best way to infuse them with a smoky flavor you just can’t get any other way… And it transforms a rack of ribs into mouthwatering tender morsels!

Smoking ribs slow and low lets the flavors to develop gradually, for rib meat that’s fall off the bone tender… The slow, gentle heat combined with the smoke develop tantalizing flavors (and smells).

I like to serve these smoked ribs with BBQ Bacon Baked Beans, Loaded Potato Salad, or a Bacon Broccoli Salad.

ingredients for smoked ribs recipe: ribs, rib rub, apple juice apple cider vinegar, bbq sauce and ribs

Secret Ingredient = Temperature Control

The right temperature control makes a huge difference in your finished smoked ribs. If the temp is too high, the meat will dry out, and become tough. If the temperature is too low, and you’ll undercook the ribs, and they’ll be chewy.

But, if you maintain the right temperature, (225 degrees F), magic happens inside the smoker! The low and slow smoking allows the ribs to cook slowly, breaking down and rendering the fat and connective tissues, for the most tender and flavorful meat!

after 1st smoke, wrap ribs in foil with juice and vinegar

Wrapping Ribs

As ribs cook in the smoker, they go through a phase called the “stall” where the internal temperature plateaus. Wrapping the ribs in foil or butcher paper during this stage helps push through the stall and speed up the cooking process.. Plus it holds in moisture and makes for more tender ribs!

Wrapping your ribs creates a sealed environment, they braise in their own juices, because it traps moisture. This prevents the ribs from drying out during the cooking process and helps them retain their juiciness. And you can add a bit more moisture with apple juice, or cider vinegar!

Wrapping the ribs can actually reduce the overall cooking time by 1-2 hours!

after 2nd smoke added bbq sauce placed back on smoker for last 60 minutes

Cook Faster & More Tender

Once your ribs have developed a nice dark smoke color (around the 3 hour mark), Wrap ribs in aluminum foil or butcher paper, and add a half cup of apple juice to each packet of wrapped ribs… Make sure to seal them tight to help hold that steam inside.

  1. Remove the ribs from the smoker and place them on a sheet of foil or butcher paper. Wrap them tightly, ensuring the seams are sealed to prevent moisture from escaping.
  2. Return wrapped ribs to the smoker and continue cooking for 2 more hours, until they reach 190-200 degrees F.
  3. Remove ribs from the smoker and carefully unwrap them from the foil or butcher paper.
  4. Smother those beauties in BBQ sauce, and return them to the smoker for 30-60 minutes.
  5. Remove to a cutting board, and let the ribs rest for 30 minutes before slicing and serving. Resting your ribs allows the juices to redistribute, resulting in more succulent and flavorful ribs.
225 degree F preheated Traeger Smoker

Tools For Smoked Ribs

A smoker is the primary tool for smoking ribs. There are different types of smokers available: charcoal smokers, an electric smoker, pellet smokers, or offset smokers. I love an old big chief smoker or Traeger smoker.

A meat thermometer (instant read thermometer) is a non-negotiable for monitoring the internal temperature of the ribs! A wireless probe thermometer that allows you to monitor the temperature without opening the smoker frequently.

Wood chips or Pellets or chunks are used to produce smoke, imparting a smoky flavor to the ribs. Hickory, mesquite, apple, or cherry are all popular choices for smoking ribs. Soak your wood chips or chunks in water for about 30 minutes before adding them to the smoker. If you’re using a charcoal smoker, you’ll need charcoal briquettes or lump charcoal as your fuel source. Make sure to use high-quality charcoal for consistent heat and long burn times.

*Optional – water pan is a useful tool for maintaining moisture inside the smoker. Placing a filled water pan inside the smoker helps regulate temperature, creates a moist environment, and prevents the ribs from drying out during the cooking process.

Aluminum foil or butcher paper for wrapping the ribs during the cooking process. This technique, the “Texas crutch,” speeds up the cooking time, increase tenderness, and retain moisture;)

A basting brush is handy for applying barbecue sauce or mops to the ribs during the cooking process.

Heat-resistant gloves or mitts protect your hands and arms while handling hot ribs or adjusting the smoker.

rib rub on baby back ribs

How to Smoke Ribs on a Charcoal Grill Step-by-Step

Prepare Charcoal : Start by lighting the charcoal using a chimney starter. Once the charcoal has ashed over, and turned gray, carefully transfer it to one side of the grill. This creates a two-zone cooking setup!

Set up Grill: Place a drip pan filled with water or apple juice on the opposite side of the charcoal. (This helps create a buffer between the heat and the ribs, To prevent them from drying out.

Adjust Vents: The bottom and top vents on your charcoal grill are key for controlling airflow and temperature. Start by partially closing the bottom vents to reduce the oxygen supply, and help lower the heat.

Preheat Grill: Preheat your grill to 225 degrees F. with the lid closed for 10-15 minutes.

finished smoked ribs cut to show inside

Monitor the Temperature: Use a grill thermometer or a probe thermometer to monitor the temperature inside the grill. You want to maintain a temperature range between 225°F and 250°F for cooking low and slow.

Adjust Vents: If the temperature is too low, open the bottom vents slightly to increase airflow and raise the heat. If the temperature is too high, close the vents slightly to restrict airflow, and lower the heat!

Position Ribs: Once the grill has reached the desired temperature, place the ribs on the cooking grate over the drip pan, ensuring they are on the side opposite the charcoal. This allows the indirect heat to circulate around the ribs for even cooking. Follow the recipe instructions for this point as you continue to monitor the temperature of your grill.

More Smoked Meat Recipes

Smoked Chuck Roast Recipe

Smoked Pork Loin

Smoked Pulled Pork

Smoked Brisket

finished smoked ribs cut to show inside

Slow Smoked Baby Back Ribs

Fall-off-the-bone ribs, infused with smoky flavor! These perfectly smoked ribs, have a caramelized crust and juicy, tender meat, it practically melts in your mouth.
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Course: Meats
Cuisine: American
Prep Time: 45 minutes
Cook Time: 4 hours
Additional Time: 20 minutes
Total Time: 5 hours 5 minutes
Servings: 6 servings
Calories: 349kcal

Ingredients

  • 1 rack baby back ribs or spare ribs
  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper adjust according to your tastes.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon mustard powder

Instructions

  • In a bowl, combine all the dry ingredients & Mix well till everything is well combined.
  • Prepare your ribs by removing the membrane on the bone side. See notes below.
  • Pat the ribs dry with a paper towel to help the rub adhere better.
  • Generously apply the dry rub to all sides of your baby backs or ribs, pressing it into the meat to create a flavorful crust!
  • Let the ribs sit at room temperature for at least 30 minutes to allow the flavors to penetrate into the meat.
  • Preheat your smoker to 225 degrees F.
  • Place the ribs in the smoker, bone-side down, and let them smoke for 3 hours. Then remove them, wrap them in pink butcher paper (or aluminum foil) with apple juice and vinegar. Place them back in the smoker until they reach 190 degrees internal temperature. About 2 more hours.
  • After ribs reach about 190 degrees internal temp, remove wrapping. Place on smoker and baste with BBQ sauce and smoke to 200 degrees internal temp. About 30-60 more minutes, or until they reach an internal temperature of 200 degrees F.
  • Remove them from the smoker and let them rest for 30 minutes before slicing and serving.

Notes

To Remove the membrane: Place the rack of ribs bone-side up on a clean cutting board. You’ll see a thin, translucent membrane (sometimes called silver skin) covering the bones. It can sometimes be a bit difficult to see at first. It often looks slightly shiny and smooth. Slide the tip of your knife under the membrane at one end of the rack, near a bone. Try to get under the membrane without cutting into the meat itself. You might need to use your fingers to gently lift a corner of the membrane to get started. Once you have a small section of the membrane lifted, use your fingers (or the dull side of your knife) to gently pull it away from the bones. Work slowly and carefully.
 If the membrane comes off in one piece, great! Keep pulling it away from the ribs.
Sometimes the membrane will tear. If this happens, just start again at another section, lifting a new piece and pulling it away. Don’t worry if it comes off in multiple pieces; the important thing is to remove as much of it as possible.
The membrane can be slippery. Use paper towels to get a better grip on it as you pull.
Once you think you’ve removed all the membrane, double-check the ribs. Sometimes small pieces can be left behind. Remove any remaining bits, and rub them well with your homemade rib rub!
Wrapping Liquid (Optional): For even more tender ribs, add a couple tablespoons of apple juice, or broth, to the foil or butcher paper when you wrap them. This creates a braising effect;)
BBQ Sauce Options: Choose your favorite BBQ sauce for basting. A sweet and tangy sauce complements the smoky flavors of the ribs perfectly. 
Don’t Peek!: Resist the urge to open the smoker too often. Every time you open it, you lose heat and smoke, which will prolong your cooking time.
Internal Temperature is King: Smoke time is a good guideline, the internal temperature of the ribs is the most reliable way to know when they’re done. Use an instant read meat thermometer to make sure they reach 200 degrees F. Place the meat thermometer probe into the thickest part of the meat, avoiding the bone.

 

 

 

 

Nutrition

Serving: 1g | Calories: 349kcal | Carbohydrates: 20g | Protein: 20g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 76mg | Sodium: 929mg | Fiber: 2g | Sugar: 14g
smoked ribs raw and finished with text
juliea huffaker

About Juliea

Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.

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