BBQ Smoked Baby Back Ribs
Tender, fall-off-the-bone baby back ribs rubbed with a smoky spice blend, slow-cooked in the oven to render the fat, then finished on the grill with layers of tangy barbecue sauce. Plan ahead: ribs need at least 1 hour to rest with the rub before cooking.
Ingredients
- 2 racks baby back ribs (1 rack), membrane removed
- 1/4 cup brown sugar, packed
- 2 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp black pepper, freshly ground
- 2 tsp kosher salt
- 1/2 tsp cayenne pepper
- 1 tsp dry mustard
- 1/4 cup apple cider vinegar
- 1.5 cups your favorite BBQ sauce
- 1 tsp liquid smoke (hickory or mesquite)
Instructions
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1
Pat 2 racks baby back ribs (1 rack) dry. Flip rack bone-side up and slide a butter knife under the thin membrane at one end; peel it away and discard.
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2
Mix 1/4 cup packed brown sugar, 2 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp freshly ground black pepper, 2 tsp kosher salt, 1/2 tsp cayenne pepper, and 1 tsp dry mustard together to form the dry rub. Coat both sides of the ribs generously and press to adhere. Let rest at room temperature at least 1 hour, or refrigerate overnight.
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3
Preheat oven to 275°F (135°C). Place rubbed ribs meat-side up on a foil-lined rimmed baking sheet. Mix 1/4 cup apple cider vinegar and 1 tsp liquid smoke (hickory or mesquite) and drizzle over ribs. Seal tightly with foil.
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4
Bake for 2.5 to 3 hours until the meat pulls back from the bone ends and the internal temperature reaches at least 190°F (88°C) for tender, braised-style ribs.
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5
Preheat grill to medium-high (about 400°F / 200°C). Remove ribs from foil, brush both sides generously with 1.5 cups your favorite BBQ sauce.
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6
Grill ribs 3-4 minutes per side, brushing with additional BBQ sauce each time you flip, until lacquered and slightly charred. Watch closely to avoid burning the sugary sauce.
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7
Rest 5 minutes, then slice between bones and serve with remaining BBQ sauce on the side.