This smoked baby back ribs recipe results in the most tender and succulent ribs you’ll ever eat! With a few easy techniques, you'll get perfect BBQ ribs every time. I’m going to show you step-by-step how the recipe comes together, as well as share my favorite side dishes to pair with the ribs. I also include oven instructions below, if you don't have a smoker. [Don't miss the step-by-step VIDEO!]
This smoked baby back ribs recipe is one of my secret weapons, and I think you should have it in your arsenal as well (because it will make you a hero at your next barbecue!). This is my family’s favorite summertime meal.
Traeger rib recipe
You will need a smoker for this recipe—you can use any model or brand you own. I have a Traeger pellet smoker, which is definitely an investment, but which I love like a family member.
Best way to smoke ribs
- Dry Rub: Rub baby back ribs with a dry rub (see below)
- Start uncovered: Cook rib racks directly on the smoker grates for several hours (this will infuse them with smoke flavor)
- Wrap in foil: Brush the ribs with barbecue sauce, dot them with butter, wrap them tightly in foil, and continue smoking until the ribs are ultra tender
Smoked baby back ribs dry rub recipe
The first step in making amazing smoked ribs is to rub them with a dry rub. This spice rub recipe is easy, and chances are you already have all of the ingredients on hand, including:
- brown sugar
- kosher salt & black pepper
- chili powder
- granulated garlic (or garlic powder)
- granulated onion (or onion powder)
- smoked paprika
How to remove the membrane from ribs
Before you apply the spice rub, you’ll need to remove the membrane that runs over the back (bone side) of the rib racks. The membrane will not soften during cooking and will turn papery and hard to eat if it’s not removed. To do this, use a small sharp knife to separate the membrane from the bone. Then, using a paper towel to help you grip, pull back the membrane, removing it completely. It’s easy to do, but you could also ask your butcher to do this for you! Now you can rub the ribs with the spice mix.
Can you apply the dry rub ahead?
Yes! For the most flavor, rub the spice rub over the baby back ribs and refrigerate them overnight (or for up to 2 days). That will allow the salt, sugar and spices to permeate into the meat. However, if you don’t have time or if you forget, you can smoke the ribs directly after rubbing them.
How to smoke ribs
- Rub baby back rib racks with the spice rub. If you have the time, let them sit overnight in the fridge (see above).
- Smoke the ribs at 225˚F directly on the smoker grates for 3 hours.
- Place the ribs racks on large pieces of heavy duty aluminum foil, brush them with barbecue sauce and dot them with butter, then wrap them tightly and continue smoking at 225˚F until the ribs are succulent and tender, 2-3 hours longer.
- Open up the foil packs and brush the ribs with a bit more barbecue sauce. Cook 15 minutes longer, or until the barbecue sauce turns sticky and glazes the meat. Drizzle the ribs with the juices from the foil packets before serving.
How to cook ribs in the oven
If you don't have a smoker, you can cook these ribs in the oven! Rub the ribs with the spice rub as directed. Wrap each rubbed rib rack tightly in aluminum foil and arrange them on a baking sheet. Bake the ribs in a 300˚F oven until they are very tender but not falling apart, about 2 hours. Let the ribs cool (reserve the juices in the foil). Pour the juices into a bowl or measuring cup, and whisk in the barbecue sauce, apple cider and apple cider vinegar. When you're ready to eat, grill the rib racks, brushing them with the barbecue sauce mixture and turning them often, until they're heated through and caramelized in spots (about 10 minutes). Cut the racks into portions, arrange them on a serving platter, and drizzle with more of the barbecue sauce mixture to taste.
Tips for smoking ribs:
- You will need a smoker for this recipe. You can use any brand or model you have, as long as you’re able to monitor and maintain the cooking temperature. I own a Traeger pellet smoker.
- For the best flavor, rub the baby back rib racks with the spice rub 1-2 days before smoking.
- Be sure to use heavy duty aluminum foil when wrapping the ribs, and double up on the foil to create airtight packets.
- You can use any barbecue sauce you like on these ribs. My favorite store-bought brand is Stubbs Original Bar-B-Q Sauce, which doesn’t contain high fructose corn syrup and has a robust, peppery flavor (it’s also gluten free).
- I serve these ribs with my Jalapeño Cheddar Muffins or Herbed Oven Fries. Below are some of my other favorite pairings with smoked ribs!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
FAQs
There are several different methods for smoking ribs, but the easiest approach is to smoke them at 225˚F, which will yield rich, flavorful and tender meat.
It will take 5-6 hours to smoke baby back ribs at 225˚F.
Yes, it's best to remove the membrane on the underside of the ribs before smoking, otherwise it turns papery and tough. You can do this easily or ask your butcher to do it for you!
Yes! Let the ribs cool, then refrigerate them in the foil packs (with their juices). Before serving, bring the ribs to room temperature, then reheat them in the foil packs in a 350-400˚F oven or grill until warmed through.
You can use any brand of barbecue sauce you like on these smoked ribs (or use a homemade sauce!). As far as easy-to-find store-bought brands go, I like Stubbs Original Bar-B-Q Sauce, which doesn’t contain high fructose corn syrup and has a robust, peppery flavor (it’s also gluten free).
What to serve with smoked ribs:
- Easy Cornbread Muffins with Jalapeño & Cheddar
- Skillet Cornbread
- Red Cabbage and Sweet Corn Slaw
- The BEST Oven Fries
- Pinto Beans with Bacon
- Grilled Panzanella Salad
Other smoker recipes to try:
Watch the video!
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
Get the recipe!
Easy Smoked Ribs
Equipment
- Smoker
- Heavy duty aluminum foil
Ingredients
Ribs
- 2 racks baby back ribs
Spice rub
- 3 tablespoons packed light or dark brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons chili powder
- 2 teaspoons granulated garlic (or garlic powder)
- 2 teaspoons granulated onion (or onion powder)
- 2 teaspoons smoked paprika
Sauce
- ⅔ cup barbecue sauce, divided
- ¼ cup apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons butter, cut into small cubes
Instructions
- Loosen the membrane on the back of each rack of ribs by slipping a small sharp knife between the rib bone and the membrane. Using paper towels for grip, hold the membrane tightly and pull it off (check out the video above to see how I do this, or you can ask your butcher to do it for you). Discard the membrane.
- In a small bowl, whisk together the brown sugar, salt, pepper, chili powder, granulated garlic, granulated onion and smoked paprika. Rub both sides of the ribs with the rub. If you have the time, cover the ribs and refrigerate them overnight (or for up to 2 days).
- Preheat your smoker to 225˚F.
- Place the rib racks on the smoker, meaty sides up, and cook for 3 hours.
- Pull the ribs off the smoker (keep the smoker on with the lid closed). Arrange each rack on a large sheet of heavy duty aluminum foil. Brush the ribs with with ⅓ cup of the barbecue sauce (reserve the rest for later). Drizzle the apple cider and vinegar around the edges of the ribs. Dot with the top of the ribs with butter. Tightly wrap each rack in a double layer of foil to create a leak-proof packet. Return the ribs to the smoker and cook until tender when pierced with a knife, 2-3 hours longer.
- Carefully unwrap the foil to expose the meat (be careful not to let any of the liquid in the bottom of the packets drip out—you will use it later!). Brush the racks with the remaining ⅓ cup barbecue sauce, and cook 15 minutes longer, or until the sauce turns sticky.
- Transfer the rib racks to a cutting board (reserve the juices in the foil packets) and cut them into portions. Transfer to a platter and drizzle with the reserved juices. Serve with plenty of paper towels!
Notes
- You will need a smoker for this recipe. You can use any brand or model you have, as long as you’re able to monitor and maintain the cooking temperature. I own a Traeger pellet smoker.
- For the best flavor, rub the baby back rib racks with the spice rub 1-2 days before smoking.
- Be sure to use heavy duty aluminum foil when wrapping the ribs, and double up on the foil to create airtight packets.
- You can use any barbecue sauce you like on these ribs. My favorite store-bought brand is Stubbs Original Bar-B-Q Sauce, which doesn’t contain high fructose corn syrup and has a robust, peppery flavor (it’s also gluten free).
- I serve these ribs with my Jalapeño Cheddar Muffins or Herbed Oven Fries. Below are some of my other favorite pairings with smoked ribs!
- If you don't have a smoker, you can cook these ribs in the oven! Rub the ribs with the spice rub as directed. Wrap each rubbed rib rack tightly in aluminum foil and arrange them on a baking sheet. Bake the ribs in a 300˚F oven until they are very tender but not falling apart, about 2 hours. Let the ribs cool (reserve the juices in the foil). Pour the juices into a bowl or measuring cup, and whisk in the barbecue sauce, apple cider and apple cider vinegar. When you're ready to eat, grill the rib racks, brushing them with the barbecue sauce mixture and turning them often, until they're heated through and caramelized in spots (about 10 minutes). Cut the racks into portions, arrange them on a serving platter, and drizzle with more of the barbecue sauce mixture to taste.
Robert says
Nicki,
I’ve tried many different methods of making ribs on my Big Green Egg and have been very successful many times however your recipe beats them all due to the simplicity. This method will now be the only way I will make ribs from now on.
Thank you so much for posting this!!
Nicki Sizemore says
Hi Robert, this makes me so happy to hear!
Casey says
I've searched and sampled too many recipes and methods to count on my Vision smoker, only to be never totally satisfied. Game over Nicki. These are the best by far. Thankyou for posting this recipe and video. They're winner ribs and I recommend them to anyone looking for a great recipe.
Nicki Sizemore says
I'm so glad you enjoyed, and thank you for your comment!
Libby says
My husband smoked these on our big Green egg and they were the best ribs we’ve ever had! I just went through my cookbooks and threw out all my other recipes! Have this printed and pinned and will only fox ribs this way from now on. Thank you!
Nicki Sizemore says
Hi Libby, this just made my day. I'm so glad you enjoyed!!
MICHAEL B LACHIANA says
I made these ribs tonight on my Masterbuilt Gravity Feed Charcoal Smoker. These were the best. I have made good tasting ribs in the past but they were never so juicy as these were. My cook time was somewhat less also. I did about 2 hours at 235 degrees. At this point, the internal temp. was already at 200 degrees. So then I wrapped them in heavy aluminum foil and added the bbq. sauce, butter and apple juice in the foil before sealing the ribs. I cooked for another 1/2 hour, opened the foil, added more bbq. sauce and cooked for another 20 minutes. These were the best and juiciest ribs and the only recipe I will be using from this point on. Thank you.
Nicki Sizemore says
Hey Michael, I'm so glad to hear you loved the ribs, and thank you for your tips about the timing on the charcoal smoker!
Helan says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Nicki Sizemore says
Thank you for your comment, and I'm so happy to hear that you and your family loved the ribs!
MIKE says
I bought a smoker from a friend earlier this summer. I don’t really cook and had never smoked anything before but always have enjoyed grilling. I found this recipe and thought it sounded like a great thing to try first. The whole family LOVED the ribs! I’m making them for the third time this weekend! This is my GO TO RECIPE!!
Nicki Sizemore says
Hi Mike, this is so great to hear! Happy smoking!!!
Tracy says
I have a new found love for my smoker, this rib recipe is the bomb. Had friends over for dinner and they said best ribs they ever had, thought I was a gourmet chef. A big Thank you is in order.
Nicki Sizemore says
Hi Tracy, this makes me so happy to hear!! You definitely deserve the title of gourmet chef :). Happy smoking!
David Brown says
Great post.The easy technique creates fall off the bone, sticky ribs with the most incredible flavor.
Lillian says
Awesome!!! Thank you so much!! ; )
Lillian says
These sound amazing but don't have a smoker, wondering how they would turn out on a regular gas grill? Any thoughts?
Thank you!!!
Nicki Sizemore says
Hi Lillian, if you don't have a smoker you can cook these ribs in the oven! Arrange the rubbed ribs on a baking sheet and cover them tightly with aluminum foil. Bake the ribs in a 300 degree oven until they are tender but not falling apart, about 2 hours. Let the ribs cool (reserve the juices). Pour the juices into a bowl or measuring cup and whisk in the barbecue sauce, apple cider and apple cider vinegar. When you're ready to eat, grill the ribs, brushing them with the barbecue mixture, until heated through and caramelized in spots (about 10 minutes). Cut the ribs into portions, transfer them to a platter, and drizzle with the remaining barbecue mixture.