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Smoked Baby Back Ribs

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Smoked Baby Back Ribs

What better way to spend the Fourth of July than firing up your smoker and throwing on some baby back ribs? In the South, barbecue is synonymous with Independence Day. Outdoor cooks across the country and especially in the southern states will be dry rubbing, marinating, and barbecuing their favorite meats for the big holiday.

Barbecue is ubiquitous in the South, albeit varied depending on the state. Several areas of the South have their own particular variety of barbecue. For example, eastern North Carolina uses a vinegar-based sauce, while Memphis-style barbecue uses a combination of tomato and vinegar in their sauce. Other states prefer a sweeter tomato-based sauce. For the most part, southern barbecue consists of pork. The exception is Texas where beef is more commonly used.

Smoked Baby Back Ribs

Barbecue by definition means cooking over indirect heat at a low temperature for a long period of time, as opposed to grilling that entails cooking more quickly over direct heat. In barbecuing, wood chips are essential to provide a smoky flavor to the meat. Hickory wood, which I have used in this recipe, gives the ribs a classic barbecue flavor.

I prepared these ribs on a Big Green Egg, which in my opinion is the best investment you can make for outdoor cooking. This smoker is somewhat pricey, but it will last a lifetime. Other smoker options include the Kamado Joe, which is very similar to the Big Green Egg, electric smokers, and the more common charcoal smokers, such as the Weber version.

I highly recommend cooking the ribs uncovered for two hours and covered for two hours. The second step is a bit of a hassle, but the resulting ribs are moist and fall-off-the-bone tender. Serve these ribs with coleslaw, baked beans, and your other favorite summer sides and you’ve got the perfect holiday meal.

Whatever you’re cooking for July 4th, I hope you all have a safe and fantastic holiday!

For this recipe, you’ll need the following items:
A Smoker
Lump charcoal
Hickory wood chunks
2 aluminum roasting pans
A rib rack or inverted roasting rack
A spray bottle

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Smoked Baby Back Ribs

Prep Time: 2 hours, 30 minutes

Cook Time: 5 hours

Total Time: 7 hours, 30 minutes

Yield: 4 to 6 servings

Smoked Baby Back Ribs

Ingredients

For the barbecue sauce:

1 1/2 cups ketchup

1/2 cup apple cider vinegar

1/2 cup honey

2 bay leaves, crushed

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 1/2 teaspoons dried oregano

1 1/2 teaspoons black pepper

2 teaspoons liquid smoke

Tabasco sauce to taste

For the ribs:

2 racks baby back ribs

1/2 cup packed brown sugar

1 tablespoons smoked paprika

1 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon cumin

1 tablespoon salt

1 tablespoon black pepper

1 tablespoon cayenne pepper (optional)

2 quarts apple juice, plus 1 1/4 cup

1/4 cup apple cider vinegar

Prepared barbecue sauce (see recipe below)

Instructions

For the barbecue sauce:

Mix all ingredients and refrigerate for 2 hours.

For the ribs:

1. Rinse and dry ribs with a paper towel. Remove thin membrane on the back side of the ribs starting in the corner of the rack. Lift the corner of the membrane with a knife and pull it off with a paper towel.

2. Combine sugar, paprika, chili powder, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper.

3. Season ribs liberally on both sides with seasoning mixture. Wrap in plastic wrap and refrigerate for 2 hours.

4. Soak 4 or 5 hickory chunks in warm water for 30 minutes. Prepare smoker with a drip pan containing 2 quarts apple juice. Light charcoal and bring temperature to 225 to 250 degrees. Place hickory chunks on charcoal. Mix 1/4 cup apple juice and apple cider and pour into a spray bottle.

5. Cut racks of ribs in half and place in a rib rack or an inverted roasting rack. Place rack on grates over drip pan. Smoke ribs for 2 hours, maintaining a temperature of 225 to 250 degrees. Spray ribs with apple juice/vinegar mixture after one hour.

6. After two hours remove the ribs and spray again with apple juice/vinegar mixture. Pour 1 cup of apple juice into an aluminum roasting pan and place the ribs in the pan standing up on their sides. Cover with aluminum foil and return to the smoker. Continue cooking for an additional two hours.

7. Remove ribs from pan and place back on the rack and place the rack on the smoker. Continue smoking for 30 minutes.

8. Using a basting brush, coat ribs with barbecue sauce and cook for 30 minutes.

9. Remove from smoker, cover with aluminum foil, and let rest for 10 minutes. Serve immediately with additional barbecue sauce.

https://southernboydishes.com/2014/07/01/smoked-baby-back-ribs/

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Bill Harris

I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.

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Comments

  1. I’m coming to your house for the 4th next year. 🙂 Talk about some finger-licking good southern ribs! Can’t show Bobby this because it will just give him more ammunition for buying a smoker. Looks like you had a great 4th!

    Reply

  6. 18 years ago when we moved into our current home there was a big green egg on the patio. I didn’t know what it was so I rolled it under the house where it probably died a slow death. Dumb me. GREG

    Reply

  8. It is my life’s DREAM to own a smoker! I keep trying to convince my husband, with no luck. But if I had one, these would be the first thing I’d make. They look unbelievably saucy and flavorful! Perfect for the 4th.

    Reply

  9. What a great recipe! There’s nothing like smoked ribs — I just love this dish. I usually smoke on a Weber kettle grill, and have thought about getting a smoker. Everyone says the Big Green Egg is the way to go, although I do wonder if I’d use it enough to be worth the investment. Decisions, decisions. 😉 Good post — thanks.

    Reply

  14. This really is going to happen at our cottage on the fourth. They look so good. My sister is obsessed with somking meats. I am just getting to know the green egg so this is really helpful. I love your technique with the spray! Totally authentic and cool.

    Reply

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