Smoked Baby Back Ribs
These smoked baby back ribs are rich, smoky and coated in layers of sweet and spicy flavor. They're slow-cooked for maximum tenderness and taste.
Servings: 2 racks
Ingredients
- 2 Racks beef ribs or pork if preferred
- ½ Cup apple juice
- ½ Cup BBQ sauce
- 2 Tablespoons orange marmalade
- ½ Cup yellow mustard
- ¼ Cup honey
- 1 Tablespoon Worcestershire sauce
- ½ Cup brown sugar
- 1 Teaspoon ground cumin
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon dried oregano
- 2 Teaspoons ground paprika
- 1 Teaspoon ground pepper black or white
- 1 Teaspoon ancho chili powder
- ½ Teaspoon cayenne pepper
- 1 Bunch cilantro
Instructions
- Let ribs come to room temperature and preheat the smoker to 180°F for 15 minutes.
- Add mustard, Worcestershire sauce and ¼ cup of apple juice to a mixing bowl and whisk to combine. Set aside the remaining apple juice.
- Brush mustard mixture over both sides of the ribs
- In a small bowl, stir the cumin, garlic powder, onion powder, oregano, paprika, black or white pepper, chili powder, and cayenne pepper seasoning, and then rub seasoning over both sides of the ribs.
- Place ribs directly on grill grates and smoke for 3 hours. Remove from the smoker and raise the temperature to 225°F.
- Put ribs in a foil lined baking dish. Sprinkle ½ of the honey, the orange marmalade and brown sugar onto the first rack of ribs, cover with a sheet of foil, then top with the second rack of ribs.
- Repeat adding honey, marmalade, and brown sugar. Pour remaining apple juice into the pan and place back into the smoker for 2 hours.
- Remove ribs from foil and pan. Brush both sides with your favorite BBQ sauce and return to the smoker directly on the grill grates. Smoke for another hour.
- Let ribs rest for 15 minutes. Slice and garnish with fresh cilantro.
Notes
Preheat your smoker: Starting with the right temperature sets the tone for perfect texture.
Layer the racks well: Stack with care to let the flavor soak through each rib.
Use heavy-duty foil: Helps seal in the steam and juices during the second smoke.
Let it rest: Giving the ribs time to rest ensures juicy, tender results.
Layer the racks well: Stack with care to let the flavor soak through each rib.
Use heavy-duty foil: Helps seal in the steam and juices during the second smoke.
Let it rest: Giving the ribs time to rest ensures juicy, tender results.
Nutrition
Calories: 628kcal | Carbohydrates: 150g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1593mg | Potassium: 712mg | Fiber: 7g | Sugar: 129g | Vitamin A: 1961IU | Vitamin C: 14mg | Calcium: 220mg | Iron: 6mg
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