Smoked Baby Back Ribs

Baby back ribs were made for smoking. So let's do it, cowboy-style. Smoky, sticky and so much flavor. It doesn't get much better.

📝 Ingredients

• 1 rack baby back ribs
• 1 Tbsp slather (canola oil or mustard (optional))
• 2 tsp kosher salt
• 2 tsp sugar
• 1/4 cup The Spice Hunter® Cowboy BBQ Rub ((see below))
• Wood chunks, chips or pellets ((see note))
• 1/4 cup spritz ((50/50 ratio of apple cider vinegar and water))
• 1/3 cup barbecue sauce (plus more for serving)
• 3 Tbsp unsalted butter

👨‍🍳 Instructions

1. 1Prep the ribs by thoroughly rinsing and then removing the membrane on the backside: Slide the tip of a knife along the bone to loosen the membrane enough to be able to grab it with a paper towel and slowly pull it off.
2. 2Coat the ribs with a light layer of neutral oil or mustard to help the seasoning stick (optional). Sprinkle on the salt, sugar and an even dusting of The Spice Hunter® Cowboy BBQ Rub on all sides (about 1/4 cup per rack).
3. 3Set up your smoker for indirect cooking with a water drip pan in place and preheat to 250° F with your preferred wood (I used post oak).
4. 4Place the ribs in the smoker with the meat side toward the hottest part or vertically in a rib rack.
5. 5After 1 hour, spritz a few times to attract more smoke and keep them moist. Just don't open the lid more often than needed.
6. 6Smoke for about another hour for a firmer, competition-like texture or 2 hours for fall-off-the-bone, tender texture, and until when the color is beautifully browned.
7. 7Transfer the ribs to aluminum foil or butcher paper and brush on barbecue sauce on all sides. Add chunks of butter to the meatier side. Wrap tightly and seal.
8. 8Place the wrapped ribs back in the smoker (or oven) and cook for about 1 hour more. Do the bend test to see if the ribs easily flex and are tender. Then they are finished.
9. 9Remove from the wrap and finish with a little more barbecue sauce and a quick sear on a hot grill or broiler to caramelize the barbecue sauce and finish the bark.
10. 10Rest for about 10 minutes before slicing and serving.