Smoked Baby Back Ribs
This image courtesy of Caroline Potter
My husband and I had so much fun creating this recipe together. I can honestly say it is our absolute favorite recipe in this book! These smoked ribs are dry-rubbed so that you can really enjoy the smoky flavor of the meat. Invite over some friends, be sure to grab some paper towels and dig in—these are finger-lickin’ good!
Dietary RestrictionsDairy Free, Nut Free
- 2 (3 lb [1361 g]) racks pork baby back ribs
- 1 tablespoon (15 ml) mustard
cup (68 g) Smoker Dry Rub Seasoning
cup (118 ml) unsweetened apple juice, in a spray bottle
- Kicking Barbecue Sauce, for serving
One day prior to smoking, start preparing the ribs. First, remove the membrane from the underside of the ribs by sliding a thin knife under the membrane and between the bones. Lift and loosen the membrane until is starts to tear, then peel back the entire layer. Pat the ribs dry with paper towels.
Next, place the mustard in your hands and rub on a thin layer, covering all sides of the ribs. Generously season all sides of the ribs with the smoker dry rub. Wrap the ribs in foil and refrigerate for 24 hours.
When you are ready to smoke, remove the ribs from the refrigerator, for 30–45 minutes, allowing them to come to room temperature. Prepare the smoker with hickory wood and light the fire, bringing the smoker’s internal temperature to a stable 225ºF (107ºC).
Place the ribs on the grill grates, meat side up. Smoke for 2 hours. Make sure to constantly tend to the fire to maintain the heat of 225ºF (107ºC). If the temperature drops too low, it will be difficult to maintain.
Next, prepare a few sheets of foil. Generously spritz the ribs with the apple juice, then tightly wrap the ribs in foil. You will want to do this quickly so that your meat does not loose too much heat. Continue smoking for 2 hours.
Unwrap the ribs and place back on the smoker grates, spritizing with juice one last time. When you unwrap, the internal temperature will be about 175 to 180ºF (79 to 82ºC) and the meat will be starting to separate from the bone.
Smoke for an additional 30 minutes to 1 hour, maintaining over 185ºF (82ºC) internal temperature. Once the ribs reach 195ºF (90ºC), pull them off.
Allow the ribs to rest for 15 minutes before cutting and serving with Kicking Barbecue Sauce.
This & That
Every cooking environment and rack of ribs are different. The cooking time will vary, so be sure to trust the internal temperature reading, taking temperature readings in various locations because the bones can create inaccuracies. Although I prefer the taste of hickory-smoked ribs, you can also smoke with a fruit wood like apple or cherry.
Reprinted with permission from All-American Paleo Table by Caroline Potter, Page Street Publishing Co. 2015. Photo credit: Caroline Potter
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