Description
These smoked baby back ribs are tender and flavorful, coated with a perfectly balanced glaze combining tangy, sweet, and smoky elements. The ribs are seasoned with a bold dry rub and slowly smoked for six hours until fall-off-the-bone tender, making them an ideal centerpiece for any barbecue gathering.
Ingredients
Scale
Ribs
- 3 racks baby back ribs (about 3 lbs each)
- Kosher salt
- 1/3 cup apple juice
Dry Rub
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- 1/2 tsp cinnamon
- 1/2 tsp celery salt
- 1/4 tsp cayenne pepper
Glaze
- 1 Tbsp yellow mustard
- 1 Tbsp maple syrup
- 1/4 cup brown sugar
- 2/3 cup ketchup
- 1/3 cup yellow mustard
- 1/3 cup maple syrup
- 2 Tbsp white vinegar
- 1 tsp black pepper
Instructions
- Prepare the ribs: Remove the membrane from the back of the ribs if present. Rinse the ribs and pat them dry with paper towels. Season both sides generously with kosher salt then let them rest while preparing the dry rub.
- Make the dry rub: In a small bowl, combine 2 tsp kosher salt, 2 tsp black pepper, smoked paprika, garlic powder, onion powder, ground mustard, cinnamon, celery salt, and cayenne pepper. Evenly coat both sides of the ribs with this dry rub, pressing it into the meat.
- Prepare the glaze: In another bowl, whisk together yellow mustard, maple syrup, brown sugar, ketchup, additional yellow mustard, maple syrup, white vinegar, and black pepper until smooth and well combined.
- Preheat your smoker: Set your smoker to maintain a steady temperature around 225°F (107°C). Use your preferred smoking wood such as hickory or applewood for enhanced flavor.
- Smoke the ribs: Place the ribs bone-side down on the smoker grate. Smoke for about 3 hours, spritzing or brushing them occasionally with apple juice to keep them moist.
- Apply the glaze and continue smoking: After 3 hours, brush a generous layer of the prepared glaze over the ribs. Continue smoking for another 2 to 3 hours, basting with glaze every 30 minutes until the ribs are tender and the glaze is caramelized.
- Check tenderness and rest: Test the ribs by gently pulling them apart at the bone; they should be tender and easily pull away. Remove the ribs from the smoker, tent with foil, and allow them to rest for about 15 minutes before slicing and serving.
Notes
- Removing the membrane from the ribs helps the spices and smoke penetrate better for more flavor.
- Maintaining a consistent smoker temperature is key for tender ribs.
- Use apple juice spritzing to keep ribs moist during the long smoke.
- If you don’t have a smoker, you can bake the ribs at 275°F covered with foil, then finish under the broiler with the glaze, though the smoky flavor won’t be the same.
- Adjust cayenne in the rub according to your spice preference.
