Smoked baby back ribs are the perfect recipe for the 4th of July or any summer gatherings where you're trying to feed a crowd! A few spritzes of apple cider vinegar keeps the meat moist and fall-off-the-bone tender while the BBQ sauce caramelizes to sweet, smoky perfection in your smoker. Once you try these incredible smoked baby back ribs, it may be the only way you make them from here on out!
Easy Smoked BBQ Baby Back Ribs
Nothing says summer like homemade BBQ ribs and these smoked baby back ribs are no exception! The added smoky flavor is downright addicting and you can bet that everyone will be licking their fingers when they're done.
Applying a 50/50 blend of apple cider vinegar and water throughout the smoking process keeps the pork ribs tender and moist, while you still get that browned, caramelized BBQ sauce exterior that everyone loves.
Try some of our other favorite smoker recipes and make an entire meal full of smoky goodness!
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🥘 Ingredients
These smoked baby back ribs only require a handful of simple ingredients. Though you can use any pork rub or seasoning, my recipes are full of flavor and can be made with just a few common herbs and spices!
- Baby Back Ribs - 1 rack.
- Apple Cider Vinegar - ½ cup apple cider vinegar
- Water - ½ cup.
- Pork Dry Rub - ¼ cup pork dry rub or pork seasoning.
- BBQ Sauce - ½ cup of your favorite BBQ sauce.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make Smoked Baby Back Ribs
The recipe is time-consuming because the ribs cook low and slow, but the steps are very easy! You will need your Traeger (or any brand) smoker, a food-grade spritz bottle, and a basting brush.
- Prep. To begin, Preheat your smoker to 225°F (105°C). Then remove the silverskin (thick membrane) from the back of the 1 rack of ribs by gripping the edges and working your way around the outside, under the membrane, with a knife or your finger. Then, pull it off entirely.
- Season. In a food-grade spray bottle, combine ½ cup water with ½ cup apple cider vinegar and set it aside. Season both sides of the ribs generously with ¼ cup of pork dry rub, then place them bone-side-down in your smoker and close the smoker.
- Smoke. Cook the ribs at 225°F (105°C) undisturbed for 2 hours (without opening the smoker). After 2 hours, open the smoker and spray the meat generously with your 50/50 apple cider and water blend. Do this every thirty minutes for an additional 2 hours.
- Finish. After spritzing for 2 hours, slather the ribs ½ a cup of your preferred BBQ sauce. Close the smoker and let the sauce caramelize for 30 more minutes before removing your ribs from the smoker and serving.
Anything that goes with BBQ will make a fabulous side for baby back ribs. if you want to smoke your sides simultaneously, try smoked corn on the cob or smoked mac and cheese. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If the membrane is too slippery to grip, try holding it with a paper towel.
- Storing: Wrap leftovers in foil or plastic wrap and keep them refrigerated in a shallow airtight container for 3-4 days.
- Reheating: To reheat without drying out, wrap ribs in foil with a splash of water or broth. Bake in a preheated oven at 225°F (105°C) until heated through (about 30 minutes).
🍖 More Delicious Ribs!
- Baked BBQ Short Ribs
- Boneless Country Style Pork Ribs
- Baked BBQ Baby Back Ribs
- Baked Beef Back Ribs
- Smoked Country Style Ribs
- Air Fryer Pork Ribs
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📖 Recipe Card
Smoked Baby Back Ribs
Ingredients
- 1 rack baby back ribs
- ½ cup apple cider vinegar
- ½ cup water
- ¼ cup pork dry rub (or pork seasoning)
- ½ cup BBQ sauce
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To begin, Preheat your smoker to 225°F (105°C). Then remove the silverskin or thick membrane from the back of the ribs by gripping the edges and working your way around the outside, under the membrane, with a butter knife or your finger. Then, pull it off entirely.
- In a food-grade spray bottle, combine the water and apple cider vinegar and set it aside. Season both sides of the ribs generously with the pork dry rub, then place them bone-side-down in your smoker and close the smoker.
- Smoke at 225°F (105°C) undisturbed for 2 hours (without opening the smoker). After 2 hours, open the smoker and spritz the meat with your 50/50 apple cider and water blend. Do this every thirty minutes for an additional 2 hours.
- After spritzing for 2 hours, slather the ribs with your choice of BBQ sauce. Close the smoker and let the sauce caramelize for 30 more minutes before removing from the smoker.
- Rest on a cutting board with a square of aluminum foil loosely 'tented' over the ribs for 15-30 minutes before slicing and serving.
Notes
- If the membrane is too slippery to grip, try holding it with a paper towel.
- Wrap leftovers in foil or plastic wrap and keep them refrigerated in a shallow airtight container for 3-4 days.
- To reheat without drying out, wrap ribs in foil with a splash of water or broth. Bake in a preheated oven at 225°F (105°C) until heated through (about 30 minutes).
Deborah Horn says
Turned out great. Very tender and tasty! Definite keeper
Terry says
Made this this evening it was amazing recommend this.
Paul K says
Did these baby back ribs on my Traeger the timing was perfect.