Mouth-Watering Smoked Baby Back Ribs Recipe
Ahoy there! Are you looking for a recipe that is going to please your taste buds? Look no further, my friend! If you are a fan of southern-style cuisine, then this recipe is definitely worth your attention.
The recipe I am about to introduce you to is none other than the smoked southern baby back ribs. This dish is full of flavor and fall-off-the-bone tender. It’s perfect for any occasion, whether it be a summer cookout or a cozy winter gathering.
I have spent years perfecting this recipe, and I can guarantee that it will impress even the pickiest eaters. The sweet and savory blend of ingredients used in this recipe creates a harmonious flavor that will leave you craving for more.
So why not try something new and throw some smoked southern baby back ribs on the grill? Get ready to embark on a delicious journey that will satisfy your cravings and impress your guests. Trust me, you won’t regret it!
Why You’ll Love This Recipe
If you’re reading this, you probably already know that southern-style cuisine is some of the most mouth-watering food in America. And in my humble opinion, these Smoked Southern Baby Back Ribs are the definition of southern comfort food. Just imagine biting into a succulent fall-off-the-bone rib that has been smoked to perfection and infused with a sweet and tangy barbeque sauce flavor. I mean, who could resist?
But why should you choose this particular recipe over all the other ribs recipes out there? Well, for one, the blend of spices used in the dry rub provides the perfect balance of heat and flavor. With ingredients like chili powder, cayenne pepper, garlic powder, and brown sugar, you’ll get a mouth-watering combination of sweet and savory flavors with just the right amount of kick.
And let’s talk about the method for smoking these baby back ribs. Whether you have an electric smoker or a Big Green Egg, following these directions will result in perfectly moist and tender ribs every time. First, we’ve got to prep the ribs by removing any excess fat or membrane from the bone side. Then we’re going to season these bad boys with our special dry rub and leave them for a couple hours to absorb those flavors before placing them on a smoker at 225 F for two hours. After those two hours pass, it’s time to wrap them in foil with some apple juice or cider and put them back on until they reach juicy perfection.
Not only are these ribs finger-licking good, but they’re also super easy to make – no brining or complicated prep required. So if you want to impress your family and friends at your next backyard barbecue or just want to indulge in some delicious southern cuisine at home, give this Smoked Southern Baby Back Ribs recipe a try. Trust me; it’s not something you’ll regret!
Ingredient List
Here are all the ingredients you will need to make these smoked Southern baby back ribs:
Dry Rub:
- 1/4 cup of brown sugar
- 2 tablespoons of fresh coarse ground black pepper
- 2 tablespoons of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of chili powder
- 2 teaspoons of cayenne pepper
- 1 teaspoon of seasoning salt
Meat:
- 3 to 4 pounds of baby back pork ribs
Mop Sauce:
- 1/2 cup of yellow mustard
- 1/2 cup of apple cider vinegar
- 1/2 cup apple juice
- 1/4 cup olive oil
- **fresh** coarse ground black pepper
BBQ Sauce:
- Your favorite bbq sauce.
For this recipe, make sure to choose high quality meat and fresh ingredients. The dry rub and mop sauce will add extra flavor and tenderness to the ribs. You can also experiment with different types of bbq sauce to find your favorite combination.
The Recipe How-To
Let’s get started on the smoked Southern baby back ribs recipe. This recipe will take your taste buds on a journey to the deep South with its savory flavors and fall-off-the-bone texture. If you’re ready to impress your friends and family with your Southern-style cooking, then let’s dive into the recipe how-to.
Ingredients:
Here are the ingredients you’ll need:
– 2 racks of baby back ribs (about 4-5 pounds total)
– 1/4 cup yellow mustard
– Dry Rub:
– 1/2 cup brown sugar
– 2 tablespoons fresh coarse ground black pepper
– 1 tablespoon chili powder
– 1 tablespoon paprika
– 1 tablespoon onion powder
– 2 teaspoons garlic powder
– 1 teaspoon cayenne pepper
– 1 teaspoon seasoning salt
– Braising Liquid:
– 1 cup apple juice
– 1 cup apple cider vinegar
Directions:
Step 1: Prepping the Ribs
First, remove the membrane from the back of each rack of ribs. Then, brush each rack with a light coating of yellow mustard evenly.
Step 2: Dry Rub
Take all the rub ingredients and mix them together in a bowl with a spoon until they are well combined. Then, apply this dry rub generously to both sides of each rack of ribs.
Step 3: Smoke Baby Back Ribs
Preheat your smoker to 225°F. When it reaches temperature, put the ribs directly on the grates or place them in a rib rack placed over an aluminum foil-lined drip pan.
For cooked fall-of-the-bone [baby back ribs], it will take around 5 hours for smoked baby back ribs using the method of 2-2-1. For those who are not familiar, the 2-2-1 method means smoke the ribs for 2 hours, wrap the ribs with aluminum foil and cook it for another 2 hours. Then, remove the foil and sauce the ribs directly with barbecue sauce or glaze them for 1 hour.
Step 4: Braising Liquid
After smoking the baby back ribs for about 2 hours to get some smoky flavor on it, it is time to add braising liquid to make sure they stay juicy throughout the cooking process. The liquid mixture is a blend of apple cider vinegar and apple juice. Spray or mop your baby back ribs with this braising liquid every hour.
Step 5: Baked Deep South BBQ Ribs
For those who don’t have a smoker like the big green egg, an oven-baked deep south [barbecue ribs] is a good alternative. Place smoked baby back ribs on a baking sheet and cover them tightly with aluminum foil without any liquid. This will help seal everything in with
Substitutions and Variations
Well, now, let’s talk about some substitutions and variations for this smoked southern baby back ribs recipe. You might find yourself in a situation where you don’t have all the ingredients listed above or want to try something new. Fear not! I’ve got some suggestions for you.
First and foremost, when it comes to the dry rub, you can adjust the amount of spices to your liking. If you like it spicier, add more cayenne pepper or chili powder. If you prefer it milder, use less. You can also add other spices that you enjoy, such as turmeric or cumin.
Now, if you don’t have yellow mustard on hand, you can substitute it with Dijon mustard or even mayonnaise. The important thing is that you have something to help the dry rub stick to the meat.
When it comes to barbecue sauce, it’s all a matter of personal preference. You can use store-bought barbecue sauce or make your own from scratch using ingredients like ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar. If you’re feeling adventurous, try making a spicy barbecue sauce by adding some hot sauce.
For those who don’t have a smoker, let me tell you that oven-baked ribs are still darn delicious! Simply preheat your oven to 225 degrees F and follow the recipe instructions up until step 6. Then wrap the ribs in aluminum foil and place them in the oven for 2-3 hours until fall-off-the-bone tender. For extra flavor, add some apple juice or apple cider vinegar to the foil packet.
Now if you have an electric smoker or a big green egg (lucky duck), use that bad boy instead of a traditional smoker. You’ll still get amazing results. You can also experiment with different woods for smoking like mesquite or cherry wood for a unique flavor profile.
If pork ribs aren’t your thing, you can substitute them with beef ribs or short ribs. The cooking time will be longer, but the result will be worth it.
And there you have it, y’all! These are just some of the substitutions and variations you can try with this smoked southern baby back ribs recipe. As Trisha Yearwood says, “You can’t rush perfection!”
Serving and Pairing
Now that your smoked southern baby back ribs are perfectly cooked and ready to serve, it’s time to think about the best way to enjoy them. These tender and flavor-packed ribs make a perfect main course for a southern-style barbecue feast or family meal.
To complete the meal, I recommend pairing the ribs with some classic Southern sides such as coleslaw, mac and cheese, collard greens, baked beans, or cornbread. A refreshing glass of iced tea or lemonade is also an excellent beverage choice to accompany the savory taste of the ribs.
If you’re serving these smoked baby back ribs at a party or gathering, consider adding some additional appetizers like buffalo wings or jalapeno poppers to the mix. It never hurts to have some extra snacks on hand for hungry guests!
When it comes to topping these delicious ribs with sauce, there’s no shortage of options. Classic barbecue sauce is always a crowdpleaser, but you can also experiment with sweet honey mustard, tangy vinegar-based sauce, or spicy hot sauce depending on your personal flavor preferences.
Overall, these smoked southern baby back ribs are a versatile dish that goes well with many different side dishes and drinks. Make sure you have plenty of napkins on hand because these saucy ribs are going to be messy and finger-licking good!
Make-Ahead, Storing and Reheating
As a Southern-style cuisine chef, I know that sometimes things get busy and we need to plan ahead. That’s where make-ahead meals come in handy! Fortunately, these smoked Southern baby back ribs are a great option for making ahead of time.
To make ahead of time: Once your ribs are done cooking and you’ve let them cool, wrap them tightly in aluminum foil or plastic wrap and store them in the fridge for up to three days. When you’re ready to serve, reheat them in a 225-degree oven for 20-30 minutes until they’re heated through. Be sure to keep an eye on them so they don’t dry out.
To store: If you have leftover ribs and want to store them for later, you can place them in an airtight container and store them in the fridge for up to three days. You can also freeze them for up to two months by wrapping them tightly in aluminum foil or plastic wrap first.
To reheat: If you’re reheating ribs that have already been cooked, be sure to add some moisture back into them before reheating as they can quickly dry out. You can either brush some barbecue sauce on top or pour a bit of apple juice or apple cider onto the ribs before wrapping them in foil and reheating as directed above.
It’s important to remember that while make-ahead meals and leftovers are a great way to save time and reduce waste, they do require a little extra care when it comes to storage and reheating. With these tips on hand, you can enjoy your delicious smoked Southern baby back ribs even if you made them ahead of time or have leftovers to enjoy.
Tips for Perfect Results
If you want to get the best out of your smoked Southern baby back ribs recipe, then here are some tips that I’ve learned from my years of experience as a chef specializing in southern-style cuisine.
First, when making the dry rub, use fresh coarse ground black pepper, chili powder, onion powder, garlic powder, paprika, seasoning salt, and brown sugar. These ingredients enhance the flavor of the pork and make it more savory.
Secondly, consider using apple juice and apple cider vinegar when smoking the ribs. Apple juice adds more moisture to the meat while the apple cider vinegar provides tanginess that combines well with the other flavors.
Thirdly, keep an eye on the temperature of your smoker or grill. The ideal temperature for smoking baby back ribs is 225°F. A low temperature ensures that the meat cooks thoroughly and prevents it from burning before it’s ready.
Fourthly, wrap your ribs in aluminum foil during smoking if needed. Wrapping helps keep them moist and tender by trapping in heat and preventing evaporation.
Fifthly, let the ribs sit for at least 15 minutes after you take them off the smoker or grill. This allows them to rest and retain their juices.
Lastly, serve your smoked Southern baby back ribs with your favorite barbecue sauce or brown sugar glaze. The sauce or glaze adds sweetness and sharpness to the dish which complements its smokiness.
By following these simple tips, you can have perfectly smoked Southern baby back ribs that fall off the bone every time!
FAQ
Now, I believe you must have a few questions and concerns about this smoked southern baby back ribs recipe. So, let me take you through some frequently asked questions that will provide you with more clarity and reassurance.
How long does it take to smoke baby back ribs at 225?
When it comes to cooking up some lip-smacking southern-style ribs, my go-to method is smoking them right on the racks for 3 hours at a temperature of 225°F. Once the time’s up, remove the ribs from the racks and wrap them up real tight in aluminum foil. But before you seal up that foil, don’t forget to pour in a little apple juice, your favorite wine or even some beer (just a small amount – about 1/8 of a cup) to give those ribs an extra kick of flavor during the steaming process.
How long to smoke Southern style ribs?
What I like to do to achieve that finger-licking goodness is to season the ribs and place them directly on the grill grates. I let them smoke for around 4 hours, or until the internal temperature reaches a desirable 165 degrees F. Once done, I remove them from the grill and braise them while still smoking for that extra flavor kick.
How do you keep baby back ribs moist when smoking?
One helpful tip for smoking ribs is to use a spritz to add moisture during the cooking process. To create a rib spritz, mix apple cider vinegar and apple juice or water in equal parts. This mixture can be used to spritz onto the ribs while they cook, which can aid in achieving a nice color and keeping the texture moist throughout the smoking process.
How long does it take to smoke baby back ribs?
Smoking baby back ribs is a delicious process that takes a moderate amount of time. Typically, this process takes around 5 hours to complete. The recommended approach when smoking these ribs is to use a “2-2-1” hourly schedule. To begin, it is important to preheat the smoker to 225 F. It is important to keep the temperature between 225 and 250 F throughout the process to ensure the best flavor and texture.
Bottom Line
Now that you have read through our detailed recipe tutorial, it’s time to fire up that smoker and get cooking some delicious smoked southern baby back ribs with the perfect blend of spices and flavors. From the first bite to the last, these ribs will leave your taste buds tingling with delight.
Remember to have all your ingredients on hand, including Worcestershire sauce, brown sugar, yellow mustard, barbecue sauce, and olive oil. Don’t forget the fresh coarse ground black pepper, cayenne pepper, chili powder, onion powder, and seasoning salt for the delicious dry rub.
Whether you cook them in a smoker or oven baked slow cooked ribs sous vide style with homemade country-style BBQ sauce by Trisha Yearwood – this recipe is accessible for all levels of cooking expertise. So what are you waiting for? If you’re looking for a meal that is both satisfying and full of flavor then try out our smoked southern baby back ribs and enjoy the best fall off the bone meat ever.
Thank you for reading this recipe article until the end! We hope this recipe tutorial has been helpful to you. If you have any questions or suggestions about how we can improve our recipe tutorials to better suit your needs and preferences, please do not hesitate to contact us.
Until next time, happy smoking!
Smoked Southern Baby Back Ribs Recipe
Ingredients
- 4 tablespoons seasoning salt
- 4 tablespoons garlic salt with parsley
- 4 tablespoons onion powder
- 4 tablespoons chili powder
- 2 tablespoons cayenne pepper
- 2 tablespoons fresh coarse ground black pepper
- 1 cup olive oil
- 3 cups barbecue sauce
- 1/2 cup yellow mustard
- 1/2 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh coarse ground black pepper
Instructions
- Take the olive oil with a basting brush and go over all sides of the ribs. After you fo this, sprinkle the rub on both sides of the pork. If you run out, just mix some more. I am a heavy rub girl so I like a lot! The sauce is last portion of the ingredients. Start with the BBQ sauce and work your way down.
- Now its time to prepare your smoker. If you do not have a smoker, you can do this with a regular grill to get the same smoke flavor. If you do not have a smoker, just go to the end of the directions for smoking and you will see how to do it with a grill.
- I have an upright, cylinder shaped, 2 tier smoker made by Brinkman. I buy hickory wood chunks from Home Depot or Walmart. I will put 4 or 5 in a pan of water to soak for about an hour. I light my coals and let them burn until the coals turn ashy of the sides. I add my soaked wood and water pan/drip pan ontop of that. I close the lid so it can get up to temperature.
- After about half an hour, I place the ribs in the smoker (bone side down)and leave them alone for atleast 2 hours. You want to maintain a constant temperature in the smoker of about 200 to 220 degrees. The secret to fall-off-the-bone ribs is cooking them low and slow. Do not even take the top off for 2 hours. After 2 hours, take them off and wrap in aluminum foil. Add more wet or dry wood chunks to the bottom bowl. Close the lid and let them cook another hour and a half. If you choose to add sauce, this is the time to do it. Open the aluminum foil and pour my sauce over them. After about 30 more minutes, you have the finest ribs that you have ever had!
- Now, if you do not have a smoker I recommend you get one. It's only $39 at Home Depot. Prepare your grill with coals and place wet hickory wood chunks all around ontop of the coals. Place ribs on the grill (bone side down) and let them cook about 30 minutes, turning them over after 15 minutes. Afterwards, wrap in aluminum foil and place back onto grill. Let them cook an additional 30 minutes. Pour my sticky sauce over them in the foil and let cook additional 15 minutes. Remove and enjoy!