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!
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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).