Smoked Baby Back Ribs

Making this smoked baby back ribs recipe is a piece of cake, since the ribs are pre-trimmed and ready to be seasoned and smoked. And since babyback ribs come from younger pigs, that ensures that the meat will be very tender.

What are baby back ribs? This cut comes from the upper section of the pigs rib cage, right next to the backbone. This is where the pork loin and tenderloin are located, which is why these ribs are almost always nice and tender.

The lower section of the rib cage is the sparerib section. Some think that the spareribs are a little meatier, and I'd have to agree. But the spareribs are also a bit more fatty. Baby back ribs are leaner, and usually more expensive.

Baby Back Ribs Wet Rub Recipe

In this recipe, the seasonings are combined with peanut oil. The oil helps to pull some of the flavors out of the spices, which adds more great flavor to the ribs. This recipe will make enough wet rub for two babyback slabs.

Three tablespoons peanut oil
Two tablespoons balsamic vinegar
Two tablespoons of minced white onion
Four cloves garlic, minced
One small jalapeno pepper, minced (optional)
One tablespoon ground black pepper
One tablespoon honey
Two teaspoons salt
One teaspoon of dried mustard powder

Combine all of the ingredients and put the wet rub in tighty sealed container. Allow the rub to sit in the fridge overnight for the best flavor. That'll give time for the flavors to mix and mingle and get all happy together.

When it's time to smoke your ribs, coat the mixture onto two slabs. Let the seasoned babybacks rest for an hour at room temperature before smoking at 225 degrees Fahrenheit for three to four hours.

You don't want your smoked baby back ribs to be falling apart tender. They should have a bit of "pull" left in them. That means that the meat holds together, retaining it's original shape. It's not rubbery, but slightly firm...and tender at the same time.

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