Ratings: 4.9/5
Preparation Time: 20 minutes
Cooking Time: 4 hours
Total Time: 4 hours 20 minutes
When it comes to a dish of baby back ribs there is nothing better than seeing them cooked to perfection. No matter whether you are going to have a family dinner or are planning a barbecue party at the backyard, the following recipe for the baby back ribs will make your guests wolf down their plates. The history of baby back ribs will be explored in this guide, along with how to cook the dish and nutrition information. If you follow these simple instructions you will be able to impress your family and friends with smoked baby back ribs!
A Brief History of Baby Back Ribs
- Origin: But what many people do not know is that baby back ribs are cut from above the pig’s belly but below the back, proximity towards the spine. The name “baby”has nothing do with the age of the pig but with the fact that they are smaller than spare ribs.
- Barbecue Culture: It tightened its association with Americans particularly the folks in the southern part of United States where smoking of meats and other preservation methods are well embraced.
- Global Influence: Although the ribs in the United States are for the most part smoked, there are other preparations of the dish in other countries such as the Korean and Chinese styled ribs.
Read more: Best Korean Braised Pork Ribs: Galbi Jjim Recipe
Ingredients for Baby Back Ribs Recipe
- 2 racks of baby back ribs (around 3-4 pounds)
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground black pepper
- 1 tsp cayenne pepper (optional for extra spice)
- 1 tsp salt
- 1 cup apple juice (for basting)
- BBQ sauce of choice (for finishing)
- Wood chips (hickory or applewood) for smoking
Steps to Make Perfect Smoked Baby Back Ribs
Step 1: Preparation
- Preheat your smoker: Try to achieve an internal temperature of 225 degrees Fahrenheit. If you do not own a smoker then you can use a grill or an oven.
- Prepare the ribs: The membrane present on the back of ribs should be cut off using knife. This way you get tender, fall-off-the-bon ribs as a result.
- Rub the ribs: As the ribs are very prenatal, one then pours olive oil lightly over it to ensure the seasoning sticks to the ribs well. In a bowl combine light brown sugar, smoked sweet paprika, garlic powder, onion powder, black pepper, cayenne pepper and kosher salt. Pat this spice mix all over the ribs and also on the flesh side of the ribs.
Step 2: Smoking the Ribs
- Add wood chips: Put your wood chips that you have soaked in water in the smoker to give your beloved dish the authentic taste of smoke. I find that hickory and applewood are ideal for smoked baby back ribs preparation.
- Place ribs in smoker:Place the ribs bone side down and allow them to smoke at 225 degrees F for 3 hrs. It is also important to keep the lid of the smoker shut in order to avoid alteration of temperature..
- Baste with apple juice: After each hour has passed, lightly mop the ribs with apple juice to add added moisture and flavor.
Step 3: Wrap and Finish
- Wrap in foil TG: After 3 hours of smoking, pull the ribs and aluminum wrap the portion tightly. Put it back into the smoker or grill for another one hour. This step is to tenderize the meat.
- Unwrap and add BBQ sauce: After an hour, remove the ribs from the aluminium foil, coat with your preferred BBQ sauce. Put it back into the smoker for another 30 minutes to 1 hour to allow the sauce to glaze on the meat and to penetrate it with loads of flavor.
Step 4: Serve
- Slice and enjoy: Once done, allow the ribs to sit for 10-15 minutes then cut into it. It is best served with-issue = extra BBQ sauce for dipping.
Nutritional Value (Per Serving of Baby Back Ribs)
- Calories: 320 kcal
- Protein: 22g
- Fat: 23g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Sugar: 8g
- Fiber: 0.5g
- Cholesterol: 80mg
- Sodium: 600mg
Tips for Perfect Baby Back Ribs
- Patience is key: Competing on ribs you must remember low and slow is the way to be. Smoking at low heat helps to lock in moisture in the ribs and hence, they re moist when they are done after several hours.
- Use the 3-2-1 method: Smoking for 3 hours, wrapping for 2 hours, and then removing the foil and applying sauce for 1 hour allows for good flavors of smokines and savory taste.
- Rest before slicing: Allowing ribs to rest for 10-15 minutes allows flavor to set and juices to redistribute hence giving moist and tender meat.
Creating perfect smoked baby back ribs may not be a very easy task, but with this specific recipe, you are sure to add it to your go-to list. The ribs are tender and juicy accompanied by a tasty and aromatic BBQ sauce, making the whole product irresistible.
Who’s ready to jump into the world of BBQ grilling? If you want to learn about beginner smoker techniques or simply enjoy some delicious smoked baby back ribs in your backyard then please follow this guide. Bon appétit to all the family members and the friends!
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