How To Smoke Baby Back Ribs On A Camp Chef Pellet Grill

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.

Prepare the smoker by preheating it to 225°F (107°C).

Soak wood chips in water for at least 30 minutes before use.

Remove the membrane from the back of the ribs for better flavor absorption.

Apply mustard evenly over the ribs to help the rub adhere.

Mix together dry rub seasoning ingredients in a bowl.

Generously coat the ribs with the dry rub, pressing it into the meat.

Place the ribs in the smoker bone-side down.

Add soaked wood chips to the smoker box or directly onto the coals.

Smoke the ribs for 4-5 hours, maintaining a temperature of 225°F (107°C).

Spritz the ribs with apple cider vinegar every hour to keep them moist.

During the last 30 minutes, brush barbecue sauce on the ribs.

Remove the ribs from the smoker when they reach an internal temperature of 195°F (90°C).

Let the ribs rest for 10-15 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level: