Description
This smoked ribs recipe yields tender, flavorful baby back pork ribs infused with a rich blend of spices and a subtle sweetness from apple juice spritzes. Perfect for barbecue enthusiasts, it combines a simple dry rub with slow smoking at 300°F to achieve fall-off-the-bone perfection.
Ingredients
Scale
Ribs and Spritz
- 2 racks Baby Back Pork Ribs
- 2 cups apple juice (in a spray bottle)
Dry Rub Seasonings
- 2 teaspoons celery salt
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 teaspoons freshly ground black pepper
- 3 teaspoons ground paprika
- ¼ teaspoon cayenne pepper
Instructions
- Remove membrane: Carefully peel off the silver skin membrane from the back side of the ribs by sliding the blunt end of a knife underneath it to loosen, then pull it away completely for better seasoning absorption and more tender ribs.
- Preheat smoker: Heat your smoker to 300°F and allow it to come to temperature with the lid closed for about 15 minutes to ensure even cooking conditions.
- Apply dry rub: Mix all the dry rub seasonings together in a small bowl. Rub the mixture thoroughly over the top side of the ribs to infuse the meat with bold flavor. Let the ribs rest while the smoker heats.
- Smoke and spritz: Place ribs directly on the smoker’s grill grate. Smoke for 30 minutes, then spritz them several times with apple juice using a spray bottle. Continue this cycle of spritzing every 30 minutes until a total of 3 hours of smoking has elapsed. Flip the ribs once at the 1-hour mark, then every 30 minutes after to ensure even cooking and crust formation. Monitor the internal temperature aiming for 202°F to ensure tenderness.
- Rest and serve: Once cooked, transfer ribs to a wooden cutting board and let them rest for 10 minutes to allow juices to redistribute. Cut the ribs into even sections by slicing next to each bone. Serve warm with your choice of barbecue sauce if desired. Enjoy your perfectly smoked ribs!
Notes
- Removing the membrane helps make ribs more tender and allows seasonings to penetrate better.
- Spritzing with apple juice keeps the ribs moist and adds a subtle fruity flavor.
- Maintaining a steady smoker temperature of 300°F is crucial for even cooking.
- Internal temperature of 202°F is ideal for tender, fully cooked ribs.
- Resting the ribs before slicing helps retain juices and enhances flavor.
- You can customize the dry rub by adjusting cayenne for more heat or adding brown sugar for extra sweetness.
