Wood-smoked baby back ribs.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Rib Rub:

Directions

Instructions Checklist
  • Mix white sugar, brown sugar, sea salt, chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, rosemary, thyme, cumin, nutmeg, allspice, and cayenne pepper together in a bowl to make the rib rub.

    Advertisement
  • Coat ribs evenly with rub. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.

  • Preheat smoker to 300 degrees F (150 degrees C) per manufacturer's instructions. Place ribs on smoker meat-side up. Smoke until browned, about 1 1/2 hour. Remove from smoker.

  • Pour apple cider into an aluminum roasting pan. Position ribs in the pan, standing on end if needed. Cover with aluminum foil. Return to the smoker. Continue smoking ribs until tender, about 2 hours more.

  • Transfer ribs to a grill. Brush barbeque sauce on top. Grill until dark brown, about 10 minutes per side.

Nutrition Facts

516 calories; 30 g total fat; 117 mg cholesterol; 1459 mg sodium. 35.5 g carbohydrates; 24.7 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/28/2016
Made as written except that I used St. Louis style ribs and I omitted step 5. We like our sauce on the side instead of smothered on the meat. These turned out really good but I would leave out the nutmeg and allspice next time. I happened to have all of the spices on hand but if you didn't and had to go buy them all it would cost you a small fortune. I also found that these needed way more than 3 1/2 hours. Plan on at least 5. After I smoked for 2 hours in the vinegar I put the ribs back in the smoker uncovered for a couple more hours to get a nice bark on them and it was in those last 2 hours when they became fall off the bone tender. Read More
(5)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/28/2016
Made as written except that I used St. Louis style ribs and I omitted step 5. We like our sauce on the side instead of smothered on the meat. These turned out really good but I would leave out the nutmeg and allspice next time. I happened to have all of the spices on hand but if you didn't and had to go buy them all it would cost you a small fortune. I also found that these needed way more than 3 1/2 hours. Plan on at least 5. After I smoked for 2 hours in the vinegar I put the ribs back in the smoker uncovered for a couple more hours to get a nice bark on them and it was in those last 2 hours when they became fall off the bone tender. Read More
(5)
Rating: 4 stars
08/28/2016
Made as written except that I used St. Louis style ribs and I omitted step 5. We like our sauce on the side instead of smothered on the meat. These turned out really good but I would leave out the nutmeg and allspice next time. I happened to have all of the spices on hand but if you didn't and had to go buy them all it would cost you a small fortune. I also found that these needed way more than 3 1/2 hours. Plan on at least 5. After I smoked for 2 hours in the vinegar I put the ribs back in the smoker uncovered for a couple more hours to get a nice bark on them and it was in those last 2 hours when they became fall off the bone tender. Read More
(5)
Rating: 5 stars
01/08/2018
I change up the seasoning at times more sugar but this a great rub for long slow smoking. This is my go to every day rub for thin pork chops beef ribs spare ribs and butts. Read More
(1)
Advertisement