Smoked Baby Back Ribs

Total Time:
6 hr 45 min
Prep:
45 min
Inactive:
2 hr
Cook:
4 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 2 racks baby back ribs (about 3 pounds each)
  • 1/4 cup packed light brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon mustard powder
  • Kosher salt
  • 1 lemon, halved
  • 1 apple, quartered
  • 1 cup apple juice or cider
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • Vegetable oil, for brushing
  • You'll also need:
  • 8 to 10 cups mesquite wood chips
  • Small spray bottle
Directions
  • Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.

  • Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.

  • About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.

  • Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.

  • Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.

  • How to prep your ribs:

  • Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.


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