Smoked Baby Back Ribs
Smoked baby back ribs have deep roots in Southern American barbecue. Once considered less desirable cuts, they gained popularity with the rise of industrial meatpacking. Barbecue joints perfected smoking techniques, turning these ribs into a beloved staple. “Baby back” refers to their smaller size and tender, flavorful meat. Today, they are celebrated for their rich, smoky flavor and are a highlight at barbecues across the country.
Course Main Course
Cuisine American
- 1 rack Baby Back Ribs
- 1/4 cup Barbeque Rub
Preheat smoker to 225°F.
Apply dry rub to the ribs and let them sit at room temperature for 30 minutes.
Place ribs in smoker and cook for 3 hours.
After 3 hours, remove the ribs and wrap in heavy-duty aluminum foil.
Place ribs back in smoker and cook 2 more hours.
Baste ribs with sauce