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Savory Smoked Baby Back Ribs Recipe with Best Bold Dry Rub

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This recipe delivers tender, smoky baby back ribs with a bold dry rub using simple pantry staples. Perfect for any occasion, it combines easy prep with rich, smoky flavor and a crispy caramelized crust.

Ingredients

Scale
  • 1/4 cup brown sugar (light or dark)
  • 1 tablespoon paprika (smoked paprika optional)
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon salt (kosher or sea salt)
  • 1 teaspoon dried thyme or oregano (optional)
  • 2 to 3 pounds baby back pork ribs, membrane removed
  • Apple cider vinegar or apple juice (for spritzing)
  • 1–2 cups wood chips (hickory, applewood, or cherry)

Instructions

  1. Remove the silver skin membrane from the back of the baby back ribs by sliding a knife under it and pulling it off with a paper towel for grip.
  2. In a mixing bowl, combine brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper, salt, and dried thyme or oregano if using. Mix well.
  3. Pat ribs dry with paper towels, then generously coat all sides with the dry rub.
  4. Preheat smoker or grill to 225°F. Add soaked wood chips and set up for indirect heat cooking.
  5. Place ribs bone-side down on the smoker grate. Close lid and smoke steadily for 3 to 3.5 hours, spraying every 45 minutes with apple cider vinegar or juice to keep moist.
  6. Optionally, wrap ribs tightly in aluminum foil after 3 hours and return to smoker for an additional hour for extra tenderness.
  7. Check doneness with a meat thermometer; ribs are done at about 195°F internal temperature or when meat pulls back from bones and feels tender.
  8. Let ribs rest wrapped for 10 minutes before slicing between bones to retain juices.

Notes

Remove the membrane for better rub penetration and tenderness. Maintain smoker temperature around 225°F for best results. Spritz ribs every 45 minutes to keep moist. Wrapping ribs in foil after 3 hours (Texas Crutch) speeds cooking and increases tenderness. Let ribs rest before slicing to retain juices. For a low-sodium option, reduce salt and increase herbs. Oven method can be used with liquid smoke if no smoker is available.

Nutrition

Keywords: smoked ribs, baby back ribs, dry rub, barbecue, smoked pork ribs, easy ribs recipe, bold dry rub, backyard cookout

Find it online: https://rowanrecipes.com/savory-smoked-baby-back-ribs-recipe-with-best-bold-dry-rub-rub/