The Best Award Winning Smoked Baby Back Ribs Recipe

If you’re a fan of savory, flavorful meat, then the best award winning smoked baby back ribs recipe is for you! Baby back ribs are known for their rich flavor and tender meat, especially when cooked on a low temperature. Whether you prefer smoked baby back ribs, grilled ribs, roasted ribs, or even slow-cooked ribs, baby backs have a unique taste that many people enjoy. Plus, they’re versatile and can be seasoned and sauced in various ways to suit your taste preferences. 

I have to be honest, we love our meats smoked! It is our personal preference. We will even fire up the smoker on not so cold winter days. So as you can imagine, once the first signs of spring starts to show up, the smoker gets pulled out and put to some good use! 

Smoking ribs is so simple. It has the perks of a slow cooker but with better taste! There’s nothing better than throwing your meat onto the smoker and forgetting about it until it is ready. It is simply effortless and really takes up little brain space.  It gives me a brief break from being in the kitchen and allows me to tend to other things, or just sit out by the pool, and relax.

Common Questions and Baby Back Ribs Tips:

 How to Know When Ribs Are Done

Knowing when baby back ribs are done involves a combination of visual cues, texture, and internal temperature. Here are a few methods to determine doneness:

1. Bend Test: Pick up the rack with a pair of tongs at one end. The ribs should slightly bend and the meat should start to crack slightly but not fall apart completely. If they bend too easily, they might be overcooked, and if they don’t bend much at all, they likely need more time.
2. Visual Inspection: Look for signs of doneness such as a nice bark on the outside of the ribs, the meat pulling back from the bones slightly, and a caramelized appearance. The meat should also be tender and juicy.
3. Temperature Check: While not as reliable as with other cuts of meat, you can use a meat thermometer to check the internal temperature of the ribs. They are generally done when the internal temperature reaches around 190-203°F (88-95°C). However, keep in mind that ribs are different from other cuts of meat like steak or chicken, so the texture and visual cues are often more important indicators of doneness.
4. Probe Test: If you have a probe thermometer with a thin probe, you can insert it between the bones into the thickest part of the meat. If it slides in easily with little resistance, the ribs are likely done.

By combining these methods, you can ensure that your baby back ribs are cooked to perfection – tender, juicy, and packed with flavor!

How Long Does it Take to Smoke Pork Ribs at 225 Degrees?

Cook time only takes 4 hours for perfect ribs! That’s it! And seriously, it is on the nose every time! If you are not comfortable with adhering to just time, then feel free to take the internal temperature as stated above. However, I have found that 4 hours cook time is the perfect amount of time for delicious ribs. We usually will cook smoked ribs a couple times a month and it works every time. I have lost track of time and gone over the 4 hours and it did produce a tough meat.

How Many Ribs Per Person? How Many Ribs is a Half Rack?

The number of ribs per person can vary depending on factors such as appetite, accompaniments, and the size of the ribs. As a general guideline:

1. Half Rack: A half rack of ribs (about 6 to 7 ribs) is typically a good serving size for one to two people, especially if accompanied by side dishes like coleslaw, cornbread, potato salad, or baked beans.
2. Full Rack: A full rack of ribs (about 12 to 14 ribs – approximate size of each rack of ribs) can serve three to four people generously, especially if there are other dishes being served alongside.

Of course, individual appetites vary, so some people may eat more or less than this estimate. It’s always a good idea to consider the preferences and appetites of your guests when planning how many ribs to serve.

How Many Slabs of Ribs in a Case?

The number of slabs of ribs in a case can vary depending on factors such as the supplier, the size of the slabs, and packaging specifications. However, a common configuration for cases of ribs is typically:

• For baby back ribs: A case may contain 6 to 8 slabs of ribs.
• For spare ribs: A case may contain 4 to 6 slabs of ribs.

These numbers can vary, so it’s always a good idea to check with your supplier or retailer for specific details on the quantity of ribs in a case before making a purchase.

How Long to Leave Dry Rub on Ribs Before Cooking?

Leaving the dry rub on ribs before cooking allows the flavors to penetrate the meat and enhances the overall taste. Ideally, you should leave the dry rub on the ribs for at least 1 to 2 hours before cooking. However, for optimal flavor infusion, you can leave the rub on for longer, even overnight in the refrigerator.

Here’s a general guideline:

1. 1 to 2 Hours: This is the minimum recommended time to allow the flavors of the dry rub to penetrate the meat. It’s a good option if you’re short on time but still want some flavor enhancement.
2. 4 to 8 Hours: Leaving the dry rub on the ribs for several hours, such as during the morning or afternoon before cooking them for dinner, will allow the flavors to develop more fully.
3. Overnight: For the most intense flavor, you can apply the dry rub to the ribs the night before you plan to cook them. Cover the ribs and refrigerate them overnight to let the flavors meld and penetrate the meat thoroughly.

Regardless of how long you leave the dry rub on the ribs, make sure to wrap or cover them securely to prevent them from drying out in the refrigerator. Then, when you’re ready to cook, simply remove the ribs from the refrigerator, let them come to room temperature for about 30 minutes, and proceed with your chosen cooking method.

Ingredients for Smoked Baby Back Ribs

• 2 racks of baby back ribs
• Kosher Salt or your favorite dry rub or try this simple recipe: The Best Award Winning Homemade Dry Rub for Ribs 
• Barbecue sauce (optional, for glazing)

Step-by-Step Instructions for Smoked Pork Ribs

Rinse the ribs under cold water and pat them dry with paper towels.

Apply the dry rub generously to both sides of ribs, making sure to coat evenly. You can do this several hours before cooking to allow the flavors to penetrate the meat, or you can cook them right away if you’re short on time.

Preheat your smoker to a temperature of around 225 degrees F, and make sure to set cooking grate. Use hardwood chips or chunks, such as hickory, apple, or cherry, for the smoke flavor.

Once the smoker is preheated, place the slabs of ribs bone-side down on the grate, making sure they are not overlapping.

Close the lid and let the ribs smoke for about 4 hours, maintaining a steady temperature throughout the cooking process. You can periodically check the smoker to ensure it’s maintaining the desired temperature.

After the initial smoking period, check the ribs for doneness. They should have a nice bark on the outside and the meat should be tender but not falling off the bone yet. If they need a little bit more time, continue smoking for another 15 to 30 minutes or so.

Optional: If you like bbq ribs, then you can brush a layer of you favorite bbq sauce onto the racks of ribs during the last 30 minutes of cooking.

Once the ribs are done to your liking, remove them from the smoker, cover them with heavy duty aluminum foil, and let them rest for a few minutes before slicing and serving.

Use a sharp knife to slice the ribs, serve, and enjoy!

Other Delicious Dinner Recipes

Easy Bacon Cheeseburger Soup Recipe (Keto + Low Carb)

How To Oven Cook Seared Salmon In A Cast Iron Skillet

Easy Bake Zucchini Parmesan With Garlic Recipe

The Best Easy Slow Smoked Beef Back Ribs Recipe