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Smoked Baby Back Ribs

Baby backs are leaner, more tender and quicker than spare ribs, making them the easiest ribs to get right. Here's how to smoke them so they pull cleanly off the bone with a gentle tug.

Prep15 min
Smoke4–5 hrs
Rest10 min
Smoker250°F
Serves4
Dietary notes
Gluten-free optionSugar-free option
  • Gluten-free: Ribs and most homemade rubs are naturally gluten-free. Check the labels on your barbecue sauce (some contain malt vinegar or soy sauce) and any store-bought rub.
  • Sugar-free: Use a no-sugar rub (the SPG Plus or Memphis Dry rub with the sugar left out), skip the honey or brown sugar in the wrap, and serve without sauce or with a sugar-free sauce.
  • Halal and kosher: Pork isn't halal or kosher. For a halal- or kosher-friendly smoked rib, use certified beef back ribs or beef short ribs with the Texas rubs.

Ingredients

  • 2 racks baby back ribs (about 2 lb each)
  • 2 tbsp yellow mustard (binder, optional)
  • ½ cup rub. Memphis Dry or Kansas City Sweet are great here.
  • Apple juice in a spray bottle
  • 2 tbsp butter and 2 tbsp honey (optional, for the wrap)
  • ¾ cup barbecue sauce (optional)

Wood: cherry, apple or hickory. Baby backs are smaller than spare ribs, so check them earlier.

Instructions

  1. Remove the membrane. On the bone side, lift the thin membrane at one end with a butter knife, grip it with a paper towel, and peel it off.
  2. Season. Brush lightly with mustard and season both sides, heavier on the meat side.
  3. Smoke. Smoke bone side down at 250°F for about 2 hours, spritzing with apple juice after the first hour if they look dry.
  4. Wrap (optional). For extra tenderness, wrap each rack in foil, meat side down, with a little butter, honey and a splash of apple juice for about 1½–2 hours. For firmer bark, skip the wrap and keep smoking.
  5. Glaze (optional). Unwrap, brush with sauce, and cook 20–30 minutes until tacky.
  6. Check doneness. Lift the rack with tongs. It's done when it bends to nearly 90° and the surface cracks, and a toothpick slides between the bones easily. Total time is usually 4–5 hours.
  7. Rest and slice. Rest 10 minutes, then slice between the bones, bone side up.

Baby backs vs. spare ribs: baby backs come from higher on the rib cage near the loin, so they're leaner and cook about an hour faster. See How to Smoke Ribs for the full comparison.

Gear I use

Thermapen ONE by ThermoWorks

A thin-tipped instant-read fits between rib bones, which is handy for backing up the bend test (aim for 195–203°F).

See it at ThermoWorks

Prefer meatier ribs? Try Smoked St. Louis Ribs.