THIS is How I Get PERFECTLY Smoked Baby Back Ribs

baby back ribs

🥗Healthier: pork loin

💰Cheaper: pork shoulder

Pork loin is leaner and more affordable than baby back ribs.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup with spices

Homemade sauce can be lower in sugar and preservatives.

Load the smoker hopper with a combination of apple and alder wood.

Preheat the smoker to 225°F (107°C).

Select baby back ribs that are pink and red in color with good meat coverage and no large chunks of fat, weighing between 1.5 and 2 pounds each.

Remove the membrane from the back of the ribs using a butter knife and paper towel for grip if needed.

Apply pork lard as a binder, using 1 to 1.5 tablespoons per side of the ribs.

Season the ribs with 3/4 teaspoon of coarse salt, 1/2 teaspoon of ground black pepper, 3/4 teaspoon of garlic granules, 3/4 teaspoon of onion granules, and 3/4 teaspoon of smoked paprika per side.

Place the ribs on the top and bottom racks of the smoker and smoke for 3 hours.

Prepare barbecue sauce by combining 2 cups of barbecue sauce, 1/2 cup of apple cider vinegar, 1/2 cup of apple juice, 1/2 cup of water, and 1 stick of unsalted butter in a medium pot over low heat until melted.

After 3 hours, check the ribs for a nice bark and an internal temperature of about 165°F (74°C).

Remove the ribs from the smoker and baste with barbecue sauce, then wrap them in peach paper or butcher's paper.

Return the wrapped ribs to the smoker for 2 more hours.

After 2 hours, check the ribs for an internal temperature of 200-205°F (93-96°C).

Unwrap the ribs and place them back on the smoker for the final hour.

Cooking Techniques

Equipment Needed

Spice Level: