Easy recipe for succulent, fall-off-the-bone smoked baby back ribs.

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Recipe Summary

prep:
30 mins
cook:
4 hrs
additional:
8 hrs
total:
12 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove membrane from back of ribs. Cut each rack into 3 rib pieces. Place ribs in a large bowl and fill with apple juice; soak for 8 hours to overnight.

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  • Preheat a smoker to 250 degrees F (120 degrees C).

  • Remove ribs from apple juice, cover with dry rub, and wrap each piece in aluminum foil, creating a packet. Place foil packets, unstacked, onto wire racks. Reserve juice for cooking.

  • Place wire racks into the preheated smoker. Pour reserved apple juice in the smoker's water pan. Cook ribs in the preheated smoker, maintaining a temperature of 250 degrees F (120 degrees C), for 3 hours.

  • Put mesquite chips in the wood box and pull out foil packets. Remove ribs from foil and generously apply barbeque sauce; discard foil.

  • Place ribs, bone side-down, back in the smoker and cook until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center of the ribs should read 145 degrees F (63 degrees C).

Editor's Note:

Nutrition data for this recipe includes the full amount of apple juice. The actual amount of juice consumed will vary.

Nutrition Facts

643 calories; protein 24.4g; carbohydrates 67.4g; fat 30.1g; cholesterol 117mg; sodium 2884.3mg. Full Nutrition
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