By Ben @ TheOnlineGrill.com
Smoked Baby Back Ribs
10 steps
Prep:10minCook:5h
This simple smoked baby back ribs recipe gives you a rack of beautifully smoked meat, layered in mustard, BBQ rub and BBQ sauce. They're fall-off-the-bone delicious and couldn't be easier to make!
Updated at: Thu, 17 Aug 2023 07:04:28 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Nutrition per serving
Calories1028.6 kcal (51%)
Total Fat57.6 g (82%)
Carbs19.2 g (7%)
Sugars12.2 g (14%)
Protein104 g (208%)
Sodium2059 mg (103%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Preheat your smoker to 225°F/110°C
Step 2
Peel the membrane from the back or under side of ribs. Start by using a knife in the corner of the rack. Once you get a grip of the corner of the membrane, slowly pull it off with your hands.
Step 3
Apply the dijon mustard across all sides of the rack. Follow by applying the BBQ rub generously, pressing it to help it stick to the mustard.
Step 4
Place ribs in the smoker and insert a meat thermometer into the flesh of the ribs.
Step 5
Smoke the ribs for 3 hours. In this time the internal temperature of the meat should be around 175°F/80°C.
Step 6
Remove the ribs from the smoker and wrap in aluminum foil. Re-insert the thermometer into the ribs and place the ribs back in the smoker.
Step 7
Smoke for 1 further hour. In this time, the ribs should reach the target temperature of 195°F/90°C.
Step 8
Remove the ribs from the smoker and unwrap. Brush the top surface of the ribs with BBQ sauce.
Step 9
Place the ribs back in the smoker and allow to cook until the meat temperature reaches 195°F again.
Step 10
Once we reach our target temperature, remove the ribs from the smoker and leave to cool for 10-15 minutes, before cutting up the ribs and serving.
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