BBQ Baby Back Ribs (Dry Rub + Slow Smoke) - Seasonal Recipe

BBQ Baby Back Ribs (Dry Rub + Slow Smoke)

🌍 Seasonal, Summer Difficulty: ●●●○○

Low-and-slow smoking of pork ribs is a cornerstone of American barbecue culture, with distinct regional traditions in Memphis, the Carolinas, Kansas City, and Texas each claiming their own definitive style.

Ingredients

• 2 racks baby back ribs (about 1.8 kg / 1.8kg (4 lbs) total)
• 3 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 2 tsp cayenne pepper
• 2 tsp dried mustard
• 2 tsp celery salt
• 1½ tsp kosher salt
• 250ml (1 cup) your favourite BBQ sauce

Method

1. Removing — Remove membrane from back of ribs by sliding a knife under it and pulling off in one piece.
2. Combining — Combine all dry rub ingredients. Rub generously all over ribs. Wrap in cling film and refrigerate minimum 4 hours, ideally overnight.
3. Step 3 — **Smoker method:** Set smoker to 107°C (225°F) with hickory or apple wood. Smoke ribs for 5–6 hours until meat pulls back 1cm from bone ends and internal temperature reaches 93°C (200°F). The 3-2-1 method is popular: 3 hours unwrapped, 2 hours wrapped in foil with a splash of apple juice, 1 hour unwrapped.
4. Step 4 — **Oven method:** Bake at 135°C (275°F) on a foil-lined tray, covered tightly with foil, for 3–3.5 hours. Uncover, glaze with BBQ sauce, and broil/grill 3–5 minutes.
5. Resting — Rest 10 minutes. Slice between bones.

Tags: racks baby back ribs total), brown sugar, smoked paprika, garlic powder, onion powder · Source: Brittani's Almanac