Smoked Baby Back Ribs

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Smoked Baby Back Ribs are a delicious and easy summer BBQ recipe that is sure to impress your guests. The key to making perfect Smoked Baby Back Ribs is to start with high-quality ribs, and season them with a rub for a perfect balance of sweetness and heat. 

Smoked Baby Back Ribs

Smoked Baby Back RibsSmoke them low and slow until they are tender and juicy. This Smoked Baby Back Ribs recipe is easy to follow and yields ribs that are full of flavor and guaranteed to satisfy your barbecue cravings. So fire up your smoker, invite your friends over, and get ready to enjoy the best Smoked Baby Back Ribs of your life!

Smoked Baby Back Ribs

Smoked Baby Back Ribs

Delicious Smoked Baby Back Ribs you can try at home.
5 from 2 votes
Prep Time 15 mins
Cook Time 4 hrs
Resting Time 15 mins
Total Time 4 hrs 30 mins
Servings 6

Ingredients
  

  • 2 racks baby back ribs
  • 2 tbsp Dijon mustard
  • ½ cup ultimate dry rub
  • 4 tbsp unsalted butter
  • 2 tbsp honey
  • ½ cup Kansas City BBQ Sauce

Instructions
 

  • Preheat smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry.
  • Prepare ribs by removing the silver skin from the bone side of the ribs using paper towel. Trim off any excess fat, and then pat dry with a paper towel.
  • Coat the ribs with Dijon mustard on both sides and generously season the ribs.
  • Place ribs on the smoker for two hours. After two hours the bones should be poking out about a ¼ of an inch and is time to wrap.
  • Layout aluminum foil and place the ribs on the foil bone side down. Place 2 tablespoons of diced butter on the ribs and 1 tablespoon of the honey. Wrap tightly with the foil and place back onto the smoker for an additional 2 hours.
  • After 2 hours, gently unwrap the foil and use a toothpick or an instant read thermometer to probe the ribs between the bones. It should probe easily like inserting into room temperature butter. The ribs should be tender, and the bones should be slightly loose but not come out completely. Leave foil uncovered, brush sauce onto the top of the ribs and smoke for an additional 30 minutes. The sauce will tack up, or harden, as it smokes uncovered.
  • Remove from the smoker and then let rest 15 minutes. Slice and serve.