Replenish the smoker box with another one-quarter each of the wood chips and apple. 2 racks baby back ribs (about 3 pounds each), Sign up for the Recipe of the Day Newsletter Privacy Policy. Grab the membrane with your fingers and peel off completely. Open up the foil packs and brush the ribs with a bit more barbecue sauce. Discard the membrane. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. There are several different methods for smoking ribs, but the easiest approach is to smoke them at 225˚F, which will yield rich, flavorful and tender meat. You can do this easily or ask your butcher to do it for you! As far as easy-to-find store-bought brands go, I like Stubbs Original Bar-B-Q Sauce, which doesn’t contain high fructose corn syrup and has a robust, peppery flavor (it’s also gluten free). Bake the ribs in a 300˚F oven until they are very tender but not falling apart, about 2 hours. When you’re ready to eat, grill the ribs, brushing them with the barbecue mixture, until heated through and caramelized in spots (about 10 minutes). I have a new found love for my smoker, this rib recipe is the bomb. © 2020 Discovery or its subsidiaries and affiliates. Happy smoking!!! I’m making them for the third time this weekend! Your email address will not be published. Bake the ribs in a 300 degree oven until they are tender but not falling apart, about 2 hours. Join now to receive my latest recipes and receive a free copy of my ebook, 15 Easy Weekday Meals! Brush the ribs with with 1/3 cup of the barbecue sauce (reserve the rest for later). Let the ribs cool (reserve the juices in the foil). The smoke temperature cycled from 225F to 255F. In a small bowl, whisk together the brown sugar, salt, pepper, chili powder, granulated garlic, granulated onion and smoked paprika. Prepare the ribs (see below). We use the same Homemade Dry Rub recipe for our Smoked Baby Back Ribs that we use for our Pulled Pork recipe. Easy Healthy Gluten Free Carrot Cake with Maple Cream C... Swiss Chard Gratin (Vegan & Gluten-Free! The key here is to combine a little sweetness with your spices. A big Thank you is in order. ), Curried Millet Cakes with Cucumber Mint Raita, Chicken Paillard with Fingerling Potato & Dandelion Greens Salad, Easy Slow Cooker Carnitas with Quick Pickled Red Onions, Cranberry Walnut Scones with Orange Glaze (Gluten Free Option!). Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Be sure to use heavy duty aluminum foil when wrapping the ribs, as you don’t want any of the juices to escape. Drizzle the ribs with the juices from the foil packets before serving. I love to serve these smoked ribs with, easy smoked ribs, smoked baby back ribs recipe, smoked ribs recipe. Prepare the ribs (see below). Transfer to a platter and drizzle with the reserved juices. Arrange the rubbed ribs on a baking sheet and cover them tightly with aluminum foil. Remove the ribs from the grill and let rest 5 minutes before slicing. Loosen the membrane with the knife. Close the grill and let smoke 1 hour. My favorite store-bought brand is. You can use any brand of barbecue sauce you like on these smoked ribs (or use a homemade sauce!). Transfer the rib racks to a cutting board (reserve the juices in the foil packets) and cut them into portions. The first step in making amazing smoked ribs is to rub them with a dry rub. Return the ribs to the smoker and cook until tender when pierced with a knife, 2-3 hours longer. I’m going to show you step-by-step how it comes together, as well as share my favorite side dishes to pair with the ribs. I tried your 2-2-1 rib recipe using 3 lb baby back ribs (2 racks) using a pellet smoker set at 225F. If you have the time, let them sit overnight in the fridge (see above). *This post contains Amazon affiliate links to products I use and love (at no cost to you). Position the ribs meat-side down. Easy Gluten Free Pie Crust (the BEST crust recipe!). All rights reserved. Cut the racks into portions, arrange them on a serving platter, and drizzle with more of the barbecue sauce mixture to taste. If you don’t have a smoker, you can cook these ribs in the oven! Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Then sprinkle the dry rub over both sides of the ribs. Pull the ribs off the smoker (keep the smoker on with the lid closed). You will need a smoker for this recipe—you can use any model or brand you own. This easy smoked baby back ribs recipe results in the most succulent, tender and juicy ribs ever!! Arrange each rack on a large sheet of heavy duty aluminum foil. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. You can use any brand or model you have, as long as you’re able to monitor and maintain the cooking temperature. Be sure to tag any photos so that I can share! Cut the ribs into portions, transfer them to a platter, and drizzle with the remaining barbecue mixture. If you have the time, cover the ribs and refrigerate them overnight (or for up to 2 days). Cover and refrigerate at least 2 hours or overnight. [Don’t miss the step-by-step VIDEO!]. It’s easy to do, but you could also ask your butcher to do this for you! First of all, I should mention that this recipe is not a “scratch fast” recipe, since the ribs need to smoke for several hours. Any thoughts? About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Insert a paring knife under the membrane that covers the back of the rack. Posted by Nicki Sizemore | Jun 17, 2020 | Gluten free, Main Dishes, Traeger grill recipes | 8 |, This smoked baby back ribs recipe is one of my secret weapons, and I think you should have it in your arsenal as well (because it will make you a hero at your next barbecue!). Rub the ribs with the spice rub as directed. Gluten Free Recipes for Thanksgiving: 20+ delicious dishes everyone will love! Loosen the membrane on the back of each rack of ribs by slipping a small sharp knife between the rib bone and the membrane. Had friends over for dinner and they said best ribs they ever had, thought I was a gourmet chef. Cook 15 minutes longer, or until  the barbecue sauce turns sticky and glazes the meat. I don’t really cook and had never smoked anything before but always have enjoyed grilling. In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest) and … … Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. When ready to cook, remove the ribs from the refrigerator and let them come to room temperature, about 30 minutes. Hi Tracy, this makes me so happy to hear!! It will take 5-6 hours to smoke baby back ribs at 225˚F. I also include oven instructions below, if you don’t have a smoker! The easy technique creates fall off the bone, sticky ribs with the most incredible flavor. Shake to mix. 3 Rub the ribs all over with the vegetable oil, then evenly sprinkle with the spice mix. Place ribs on the grate, and throw a few cloves of garlic onto the … If you watch my Instagram stories you probably know that I love my smoker with a passion usually reserved for babies and puppies. Pour the juices into a bowl or measuring cup and whisk in the barbecue sauce, apple cider and apple cider vinegar. Using paper towels for grip, hold the membrane tightly and pull it off (check out the video above to see how I do this, or you can ask your butcher to do it for you). With a few easy techniques, you'll get perfect BBQ ribs every time. Rub both sides of the ribs with the rub. I found this recipe and thought it sounded like a great thing to try first. Pour the juices into a bowl or measuring cup, and whisk in the barbecue sauce, apple cider and apple cider vinegar. Happy smoking! Let the ribs cool (reserve the juices). However, the hands-on time is under an hour (and sometimes you need to throw your own rules to the wind…er, smoke). You can use any barbecue sauce you like on these ribs. For the most flavor, rub the ribs with the spice rub a day or two before smoking (if you don’t have the time you can smoke the ribs directly). You definitely deserve the title of gourmet chef :). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Yes! Before serving, bring the ribs to room temperature, then reheat them in the foil packs in a 350-400˚F oven or grill until warmed through. I’d love to hear what you’re cooking, and I’m happy to answer any questions! Yes, it’s best to remove the membrane on the underside of the ribs before smoking, otherwise it turns papery and tough. Cover and refrigerate at least 2 hours or overnight. This is my GO TO RECIPE!! For the best flavor, rub the baby back rib racks with the spice rub 1-2 days before smoking. Let the ribs cool, then refrigerate them in the foil packs (with their juices). Thank you for supporting From Scratch Fast! Hi Mike, this is so great to hear! ), Gluten Free Pear and Ginger Crumble (Easy & Delicious!). @FromScratchFast. Tightly wrap each rack in a double layer of foil to create a leak-proof packet. Place the rib racks on the smoker, meaty sides up, and cook for 3 hours.