Creole Style Smoked Baby Back Ribs
Get ready to elevate your barbecue game with these bold and flavorful Creole Style Smoked Baby Back Ribs! Infused with a perfect blend of Creole seasoning, smoky paprika, brown sugar, and a hint of cayenne heat, these fall-off-the-bone ribs are a true Southern delight. Smoked low and slow over hickory wood chips, they boast a rich, smoky aroma that’s perfectly balanced by an occasional spritz of apple cider vinegar to keep the meat moist and irresistibly tender. Finished with an optional tangy barbecue sauce glaze, these ribs are ideal for weekend gatherings or a summer cookout. Serve them hot alongside classic sides like coleslaw, baked beans, or cornbread for a crowd-pleasing meal packed with authentic Creole charm. Perfect for smoking enthusiasts or anyone craving a taste of the South!
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Recipe Information
Ingredients
- 2 racks baby back ribs
- 4 tablespoons Creole seasoning
- 2 tablespoons paprika
- 3 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 0.5 teaspoons cayenne pepper
- 1 cup apple cider vinegar
- 2 tablespoons yellow mustard
- 2 cups hickory wood chips
- 1 cup barbecue sauce (optional)
Instructions
Remove the membrane from the back of the baby back ribs by sliding a knife under it and pulling it off with a paper towel for better grip.
In a small bowl, mix together Creole seasoning, paprika, brown sugar, garlic powder, onion powder, black pepper, and cayenne pepper.
Pat the ribs dry with paper towels and rub them with yellow mustard to help the seasoning adhere.
Generously coat the ribs with the seasoning mixture, ensuring even coverage on both sides.
Soak the hickory wood chips in water for at least 30 minutes while preparing the smoker.
Set up your smoker or grill for indirect heat at a temperature of 225°F (107°C). Add the soaked hickory wood chips to the smoker box or charcoal briquettes for smoke flavor.
Place the seasoned ribs bone-side down on the smoker grate. Close the lid and maintain a consistent temperature throughout the cooking process.
Every hour, lightly spritz the ribs with apple cider vinegar to keep them moist and enhance the flavor.
Smoke the ribs for 4.5-5 hours, or until the internal temperature reaches 190°F (88°C) and the meat is tender and pulls away from the bone easily.
If desired, brush the ribs with barbecue sauce during the last 30 minutes of smoking for a sticky glaze.
Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing into individual ribs.
Serve the ribs hot with your favorite sides, such as coleslaw, baked beans, or cornbread.
Nutrition Facts
Calories |
5707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.6 g | 437% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 12982 mg | 564% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 212.3 g | ||
| Protein | 366.6 g | 733% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 975 mg | 75% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 5310 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
