easy smoked ribs

This easy smoked baby back ribs recipe results in the most succulent, tender and juicy ribs ever!! For the most flavor, rub the ribs with the spice rub a day or two before smoking (if you don’t have the time you can smoke the ribs directly). Be sure to use heavy duty aluminum foil when wrapping the ribs, as you don’t want any of the juices to escape. I love to serve these smoked ribs with jalapeño cheddar cornbread muffins or roasted oven fries (and plenty of paper towels ?). Check out some of my other favorite serving suggestions above. If you don&#039;t have a smoker, I&#039;ve included instructions on how to cook the ribs in the notes below!

Easy Smoked Ribs

baby back ribs

sugar

salt

black pepper

chili powder

garlic garlic

granulated onion (or onion powder)

smoked paprika

barbecue sauce, divided

apple cider

apple cider vinegar

butter,

Loosen the membrane on the back of each rack of ribs by slipping a small sharp knife between the rib bone and the membrane. Using paper towels for grip, hold the membrane tightly and pull it off (check out the video above to see how I do this, or you can ask your butcher to do it for you). Discard the membrane.

In a small bowl, whisk together the brown sugar, salt, pepper, chili powder, granulated garlic, granulated onion and smoked paprika. Rub both sides of the ribs with the rub. If you have the time, cover the ribs and refrigerate them overnight (or for up to 2 days).

Preheat your smoker to 225˚F.

Place the rib racks on the smoker, meaty sides up, and cook for 3 hours.

Pull the ribs off the smoker (keep the smoker on with the lid closed). Arrange each rack on a large sheet of heavy duty aluminum foil. Brush the ribs with with 1/3 cup of the barbecue sauce (reserve the rest for later). Drizzle the apple cider and vinegar around the edges of the ribs. Dot with the top of the ribs with butter.  Tightly wrap each rack in a double layer of foil to create a leak-proof packet. Return the ribs to the smoker and cook until tender when pierced with a knife, 2-3 hours longer. 

Carefully unwrap the foil to expose the meat (be careful not to let any of the liquid in the bottom of the packets drip out—you will use it later!). Brush the racks with the remaining 1/3 cup barbecue sauce, and cook 15 minutes longer, or until the sauce turns sticky.

Transfer the rib racks to a cutting board (reserve the juices in the foil packets) and cut them into portions. Transfer to a platter and drizzle with the reserved juices. Serve with plenty of paper towels!

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Top 1 easy smoked ribs recipes from across the web

The most viewed easy smoked ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Smoked Ribs

The most viewed easy smoked ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine