Last year, Dewey decided that he wanted to get a smoker for our place at the lake. He and I are both bbq lovers and until recently, we had very limited options for bbq here. We bought a Rec Tec smoker and had it shipped to Montana. We popped over the border to grab it and bring it back into Canada (Rec Tec won’t ship it directly to us). It was a bit of a pain but we have LOVED it ever since. Recently, I even learned how to make smoked baby back ribs on it.
Until then, using the smoker was Dewey’s “job”. Now that I’ve tried it, though, I will be using our smoker more often. It was so easy and cooking a great dinner didn’t heat up the house. Definitely a winner for summer entertaining. I’ve taken pictures all the way through the process. If you want to skip all that and just see the instructions, skip to the bottom for the recipe card.
Smoked Baby Back Ribs Photo Tutorial
Gather all your supplies. You’ll need your ribs. I made 2 racks for 4 people. You will also need oil, rub, paper towels, a basting brush, a knife and a cookie sheet. Preheat your smoker to 225 degrees. We are going to use the 3 – 2 – 1 method for our ribs.
Cut open your packaging and turn your ribs bone side up on your cookie sheet. You will want to remove the membrane from the bone side of the ribs. These ribs already have it removed but there is still a bit as I’m showing in the pic above.
Honestly, I never did this until I watched a few videos on smoking/bbqing. It will hurt NOTHING if you skip this step. If you do want to remove the membrane, grab it with a dry paper towel and back over the part that hasn’t been removed. It should peel right back.
Next, brush a small bit of oil over all surfaces of the ribs. I do this one side at a time. Once they are oiled, sprinkle your rub on. It’s good to know the spice level of the rub you are using. If it is very peppery (like the one I am using is) be careful to not add too much. You can make your ribs too spicy by adding too much rub. Cover the entire rib surface. I find it easier to pour the rub in my hands and then tap it onto the sides of the ribs.
Flip your ribs over and repeat the oil and rub process on the other side.
Take your cookie sheet with ribs out to your grill. Place rib side down on the grill.
Close your smoker and set your timer for 3 hours.
After 3 hours, you will need to gather your foiling supplies. You’ll need heavy duty aluminum foil, tongs, a clean cookie sheet to work on and a spritzer bottle with some kind of liquid (apple juice works great. I used cranberry mango because that is all I had).
Wide aluminum foil works the best but you can make do with regular too. If you don’t have wide, do two sheets east/west and one sheet north/south. This keeps the bones from poking through.
Spritz the ribs liberally. Then wrap the ribs tightly in foil.
Place back in the smoker and set your timer for 2 hours.
After two hours, remove the ribs from the foil. Use two sets of tongs to make sure the racks don’t fall apart.
Brush the ribs with bbq sauce. Close the smoker and set the timer for one hour.
Once your timer goes off, you are DONE. Take your ribs off the smoker and enjoy!
- 2 racks baby back ribs
- 1/4 cup olive oil, approximately
- 1/4 cup rub, approximately
- 1/4 cup apple juice, approzimately
- 1/3 cup bbq sauce, approximately
- Preheat smoker to 225 degrees. Remove membranes from the rib side of baby back ribs.
- Brush with olive oil and coat with rub. Place bone down on pre-heated smoker and smoke for 3 hours.
- Remove ribs and place on foil. Spritz with apple juice. Wrap tightly in foil and smoke for 2 hours.
- Remove ribs from foil. Brush with bbq sauce. Smoke for one hour. Take off smoker and enjoy!
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 609 Saturated Fat: 7g Cholesterol: 167mg Sodium: 389mg Carbohydrates: 14g Sugar: 9g Protein: 44g
Smoked baby back ribs are Evan’s favourite meal. He gives them two thumbs up and asks that I either make my baked mac and cheese or cream and dill potatoes to go with them. I love how easy they make entertaining!