Smoked Southern Baby Back Ribs
Indulge in the smoky, melt-in-your-mouth goodness of Smoked Southern Baby Back Ribs, a barbecue classic that’s perfect for any backyard gathering or weekend feast. These tender pork ribs are coated in a bold and flavorful dry rub made with brown sugar, smoked paprika, and a touch of cayenne for optional heat. Slowly smoked over apple or hickory wood chips, the ribs are basted in a tangy apple cider vinegar and apple juice mixture to stay irresistibly juicy. Finished with a caramelized layer of barbecue sauce, these ribs boast the perfect balance of smoky, sweet, and savory flavors. With step-by-step instructions for prepping and smoking, this recipe delivers authentic Southern-style barbecue right to your table. Serve with your favorite sides and extra barbecue sauce for a finger-licking masterpiece that’s sure to impress!
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Recipe Information
Ingredients
- 2 racks Baby back ribs
- 4 tbsp Brown sugar
- 2 tbsp Paprika
- 1 tbsp Smoked paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Cayenne pepper (optional)
- 1 tsp Mustard powder
- 2 tbsp Olive oil
- 0.5 cup Apple cider vinegar
- 1 cup Apple juice
- 1 cup Barbecue sauce
- 2 cups Wood chips (apple or hickory preferred)
Instructions
Prepare the ribs by removing the membrane from the back of each rack. Use a sharp knife to loosen the membrane, then pull it away with a paper towel for grip.
Mix the dry rub by combining brown sugar, paprika, smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper (if using), and mustard powder in a small bowl.
Brush the ribs with olive oil, then generously coat them with the dry rub on both sides. Let them sit at room temperature for 20–30 minutes to absorb the flavors.
Preheat your smoker to 225°F (107°C) and soak the wood chips in water for about 30 minutes before placing them in the smoker.
Prepare a spray mixture by combining apple cider vinegar and apple juice in a spray bottle.
Place the ribs in the smoker, bone side down, and smoke for 2 hours, spraying every 30 minutes with the apple cider vinegar mixture to keep them moist.
After 2 hours, remove the ribs from the smoker and wrap each rack tightly in aluminum foil. Before sealing, pour a small amount of the apple cider vinegar mixture into the foil for extra moisture.
Return the wrapped ribs to the smoker and continue cooking for another 2 hours at 225°F (107°C).
Unwrap the ribs and brush them generously with barbecue sauce. Place them back in the smoker, unwrapped, for 1 hour to allow the sauce to caramelize.
Remove the ribs from the smoker and let them rest for 10 minutes before slicing into individual servings.
Serve with additional barbecue sauce on the side, if desired, and enjoy!
Nutrition Facts
Calories |
6073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 370.1 g | 474% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 11550 mg | 502% | |
| Total Carbohydrate | 296.5 g | 108% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 236.8 g | ||
| Protein | 368.2 g | 736% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1024 mg | 79% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5700 mg | 121% | |
*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.
