Here’s a step-by-step guide to help you achieve the perfect smoked ribs:
Ingredients and Equipment:
- Baby back ribs (as many racks as needed)
- Dry rub seasoning of your choice (or you can make your own)
- Pellet smoker
- Food thermometer
- BBQ Sauce
- Apple Cider Vinegar, Apple Juice or other fruit juice for spritzing (Optional)
Step 1: Prepare Your Ribs
- Purchase fresh baby back ribs from a reputable butcher or grocery store. Look for ribs with good marbling and minimal trimming.
- Remove the membrane from the back of the ribs to ensure better flavor penetration and tenderness. You can use a butter knife or a paper towel to help grip and peel off the membrane.
Seasoning the Ribs
- Apply a generous amount of dry rub seasoning to both sides of the ribs. You can use a pre-made rub(I love Rib Rack Original BBQ Rub) or create your own blend using a combination of salt, pepper, garlic powder, onion powder, paprika, and other preferred spices.
- If you’re in a rush, you can use mustard as a binder but I find it isn’t necessary. Season the ribs before you start the smoker and let them sit at room temperature and the seasoning will bind just fine.
- Be liberal with the seasoning on the top side of the ribs but go lightly on the bone side. Since most pellet smokers heat from the bottom, sugar-heavy rubs can burn even at lower temps. Alternatively, I like to use a basic salt, pepper, garlic blend on the bottom of the ribs.
Start Your Pellet Smoker
- Choose wood pellets that complement the flavor of pork. Popular choices include hickory, apple, cherry, or a mix of fruitwoods.
- Add the wood pellets to the smoker’s pellet hopper and turn on the smoker. If you’re using something like a Traeger Pro 34, set to smoke until you see a steady stream of smoke from your chimney.
- Preheat your pellet smoker to 225°F (107°C). The low and slow cooking method will ensure tender, fall-off-the-bone ribs.
Smoking the Ribs
- Place the seasoned ribs directly on the smoker grates, bone-side down. If you have room, place them closer to the chimney end but keep at least an inch between each rack.
- Avoid opening the smoker too frequently during the cooking process to maintain a consistent temperature and smoke level. As a matter of fact, don’t touch the smoker for the next three hours. Trust me. As long as your temp gauge remains consistent, the ribs are fine and they don’t want to be bothered anyway.
- Spritzing the ribs can aide in creating a better bark while enhancing the flavor. I don’t always spritz but if you do, don’t do so until at least the second hour. Then, spritz once or twice leading up to the third hour.
Cooking Time and Temperature
- After the third hour, it’s time to take a quick peek and see how your ribs look. You should have a good mahogany color going but if you like the way they look, it’s time kick the temperature up to 250°F and let them ride for another hour. If you’d like them a little darker, spritz again and check back in 30 minutes.
- Use a probe thermometer to monitor the internal temperature of your ribs. The ribs are ready when the internal temperature reaches around 195°F to 203°F (90°C to 95°C). When you hit the 190°F mark, it’s time to apply your sauce, if you’re saucing them. Go liberal with a silicone brush, close the lid and let them cook for another 3-45 minutes or until you hit that 195°F to 203°F mark. The meat should be tender but not falling apart.
Resting the Ribs
- Once the ribs reach the desired temperature, remove them from the smoker and loosely tent them with foil.
- Let the ribs rest for about 15 to 20 minutes. Resting allows the juices to redistribute within the meat and ensures maximum tenderness.
Serving the Ribs
- After resting, slice the ribs between the bones to separate them.
- Serve the smoked baby back ribs with your favorite barbecue sauce, coleslaw, cornbread, or any other desired side dishes.
Enjoy your mouthwatering smoked baby back ribs without the need for wrapping, and savor the delightful blend of smoky flavors! If you do prefer your ribs a bit more tender but don’t want to mess with wrapping, simply run the smoker at 225°F the entire time and plan on 5-6 hours for desired tenderness. Be sure to spritz or keep a water pan in your smoker to keep them from drying out on the longer cook.
Featured Image Credit: Photo by Z Grills Australia on Unsplash
