Steps to Make Super Quick Homemade Smoked Baby Back Pork Ribs

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Award-winning Smoked Baby Back Pork Ribs. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Smoked Baby Back Pork Ribs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoked Baby Back Pork Ribs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Smoked Baby Back Pork Ribs is 2+ people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Smoked Baby Back Pork Ribs estimated approx 7 hours.

To begin with this recipe, we have to first prepare a few components. You can cook Smoked Baby Back Pork Ribs using 10 ingredients and 13 steps. Here is how you can achieve that.

This recipe is to use with a smoker and uses a variation of the 3/2/1 method that gives perfect, smokey and extremely tasty fall-off-the-bone ribs

Ingredients and spices that need to be Prepare to make Smoked Baby Back Pork Ribs:

1. 2 Baby Back or Spare Ribs (I'm doubling the recipe)
2. Kosher Salt (to coat ribs)
3. Coarse Black Pepper (to coat ribs)
4. 1 Stick (4 Tbsp) Unsalted butter
5. 1-2 Tbsp Honey
6. 1/2 Cup Apple Cider Vinegar
7. 1/2 Cup Water
8. Your Favorite BBQ Rub (~1/4 Cup) - I use Applewood Rub
9. ~1/2 Cup Dark Brown Sugar
10. Your Favorite BBQ Sauce for coating the ribs

Steps to make to make Smoked Baby Back Pork Ribs

1. Remove the membranes off of each rack of ribs
2. Dry all sides, then season generously on all sides with Kosher Salt and Coarse Black Pepper
3. Wrap with plastic cling wrap tightly and place in the fridge for 30 minutes
4. Preheat smoker of your choice to 225°F (210°C) with high smoke. I'm use Hickory and Mesquite.
5. After the ribs have sat in the fridge for 30 minutes, unwrap them and place them on the smoker (meat side up). Close the lid and smoke for 3 hours.
6. While the ribs are smoking, take out your butter and set it on the counter to bring it up to room temperature.
7. Next, put 50/50 water and apple cider vinegar into a spray bottle. If you don't have a spray bottle, mix them in a bowl and get a BBQ brush ready
8. After the 3 hours have passed, check the ribs. The fat should be rendering and a dark red bark should be forming. Spray the ribs once with the apple cider vinegar/water solution. Close the lid and smoke for 1 hour.
9. After that hour passes, raise the temperature to 275°F (135°C) and spray with vinegar/juice solution again. Spray every 15 minutes for 1 hour. This will help pull the meat back from the bone and cause the meat to tenderize. Even if the bones don't show, it still yields great results.
10. Lay out 2 layers of tin foil. Make sure tin foil is large enough or layered wide enough to fully wrap the ribs. Place your butter on the tin foil, then spread honey across the length of the ribs, followed by a liberal amount of dark brown sugar and BBQ rub. Finish by spraying the vinegar/juice mixture all over the tin foil as well
11. Place the ribs meat side down and wrap the ribs so they can easily be opened on the smoker. Place the ribs back on the smoker and cook for 45 minutes
12. Check ribs for doneness. Should be fall off the bone and when you pick up the whole rack with the tin foil, it should bend. If it doesn't, then leave in for another 15 minutes and check again. Repeat until done.
13. Once ribs are done, take them out of the tinfoil and place them back on the smoker. Brush your BBQ sauce onto the ribs and smoke for another 20 minutes. Remove ribs and let them rest for 5 minutes to allow juices to settle and BBQ sauce to slightly cool (making it less runny). Serve when resting is done.

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