Baby Back Ribs
Yield: 4 Servings
Prep: 30 Min | Cook: 4 Hr 30 Min
Total Time: 5 hr
Ingredients
For the Spice Rub:
- 3 tablespoons sugar
- 2 teaspoons salt
- 1½ tablespoons smoked paprika
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground mustard
- ½ teaspoon cayenne pepper
For the Ribs:
- 2 racks baby back ribs
- About 6 tablespoons homemade or store-bought BBQ sauce, plus more for serving
Directions
- Make the spice rub: In a medium bowl, whisk together the sugar, salt, smoked paprika, garlic powder, onion powder, cumin, oregano, ground mustard, and cayenne pepper.
- Preheat the smoker to 225°F or the oven to 300°F. (If using the oven, set one rack in the middle position and one rack in the top position.)
- Remove the membrane from the underside of each rack: Use a butter knife to loosen one end, then grip with a paper towel and peel it off completely. (Or ask your butcher to do it.)
- Coat the ribs evenly on both sides with half the rub. Let them sit for 15 minutes to absorb, then coat with the remaining rub. Use it all—it will seem like a lot.
- Smoker Method: Place ribs in the smoker and cook for 2 hours. Remove and double wrap each rack in heavy-duty foil. Return to smoker for 1½ hours. Carefully unwrap the foil and brush each rack with 3 tablespoons BBQ sauce. Fold the foil edges up to create a pan around each rack. Return to smoker and cook 45 min to 1 hour more, until tender. Use tongs to lift from the center—if the ribs bend easily and crack on top, they’re ready. Rest for 10 min, then slice and serve.
- Oven or Oven-to-Grill Method: Line a baking sheet with foil. Place rubbed ribs on the pan, cover tightly with foil, and bake for 2 hours. Remove foil and brush with 3 tablespoons BBQ sauce. Broil for 2 to 4 minutes until caramelized (watch closely to prevent burning).
Alternatively, skip broiling and finish on the grill over medium heat for 10–15 minutes, brushing with sauce until charred in spots and heated through. Adjust heat to avoid burning. Let ribs rest for 10 min before slicing.
Reheating / Freezing Instructions
- Store cooked ribs in a covered container in the refrigerator for 3–4 days or freeze for up to 3 months.
- To reheat: Thaw in the fridge overnight if frozen. Place ribs on a foil-lined baking sheet, brush with BBQ sauce, cover with foil, and heat in a 250°F oven for 30–35 minutes. Uncover and cook another 10–15 minutes to let the sauce set and bark crisp up.
