Most people love ribs, especially smoked ribs. Try this spicy dry rub recipe, with tips for beginners and pros to make the best smoked baby back ribs in town.
Who doesn’t want their baby back ribs? You may be a rib connoisseur, or you may not know back ribs from spare ribs. Either way, we all agree ribs taste phenomenal. They also happen to be one of the best things you can smoke.
The low and slow method of letting the smoke seep into the meat over a long period of time lends itself best to the cooking of lean and tender baby back ribs.
Slow gradual cooking softens the meat rather than searing it, so it doesn’t get tough as it cooks at a low temperature. Using steam to make smoked ribs helps the meat to retain moisture and remain juicy and succulent.
The only thing left to do once you decide to smoke up a rack of tasty baby back ribs is to choose between slathering it with your choice of BBQ sauce (of which there are many) or applying a dry spicy rub.
Both BBQ sauce slathered smoked ribs and spicy rub-crusted ribs are excellent testing. However, there is something to be said about the appeal of a dry rub which means far less mess.
BBQ sauce is not always the most convenient accouterment to apply to your food, so ribs with a dry rub are sort of the all-purpose solution while you put your smoker to good use this season.
Smoking Ribs for Beginners
The purpose of this post is to make you less intimidated, if that's the case, with this delicious and EASY spicy rib rub recipe. Smoking ribs could not be easier for beginners and pros alike.
I wanted to give you all of the information necessary to create a rib masterpiece that will have your guests or family drooling once they know you're making them for dinner!
I figured this was the perfect recipe to start with because the flavors are amazing and the entire process is perfect for someone looking for an excellent recipe to start on their rib journey with.
Times and temperatures are included.
I am pretty confident that after trying this recipe and enjoying these amazing spicy rub covered ribs you will definitely be making them again!
Smoking ribs is so much easier than you think.
321 rib method and recipe
I know so many people that used the 321 rib method and 321 rib recipe for their first attempt at smoking ribs as a beginner and then never do it again.
321 rib method is not fool proof and claims of such are just that, claims on how to make over cooked rib.
You see I don't think I have ever purchased the exact same size of rib racks EVER. Every butcher is different and most definitely every animal.
Timing is never exact. It's impossible that the 321 method can work as well as using a thermometer and some common sense and color evaluation!
Because the 3 2 1 rib method is based entirely on smoking your ribs at a specific temperature for 3 hours, wrapping with liquid for 2 hours, and then saucing for the final 1 hour.
That is it.
Ribs cooked using this method are very overcooked. The meat frequently just falls right off the bone making them almost difficult to eat like you normally would a rib because they are so over cooked.
How do I serve these Ribs?
You have two options with this recipe. You can either serve these ribs covered in the best spicy rub or covered in this rib rub recipe and sauce!
Once your ribs are unwrapped, they are almost ready to serve, if you're not adding sauce go ahead and allow them to rest for 15 minutes and serve.
If you want to sauce these, or any other ribs, unwrap butchers paper or foil and fold back to create a sort of rimmed baking pan to hold all of those juices and allow you to brush your sauce all over the top.
Brush sauce on and smoke for another 15 minutes, add more sauce and smoke another 15 or 20 minutes.
Then allow time for your ribs to rest, another 15 minutes or so and serve with sauce on the side as well, if desired.
If cutting your ribs, remember to do it with them upside down to make it easier to see the bones. You can always add a little sauce if some comes off if and when you flip them over.
On occasion, my husband and I will sauce these ribs once they reach an internal temperature of 170 - 175 degrees while ribs are still smoking, without paper or foil, during the last hour. Usually, with a half hour or so to spare.
How to Keep Baby Back Ribs from Drying Out
Smoking meat is a great way to keep it moist and juicy, but it’s important that you do it right. You need to check the steam pot to make sure it remains filled with water.
The steam is essential to properly smoked baby back ribs. The moisture level inside the smoker must stay high while it cooks the meat.
Another good tip, especially when smoking baby back ribs, is to spritz the ribs with a solution of apple juice and apple cider vinegar each time you check on them. 3:1 is the best ratio.
The apple enhances the flavor of the pork and the added moisture the extra care provides makes all the difference in the tasty ribs you love.
What Makes Baby Back Ribs so Special?
We all love ribs, especially smoked ribs, but what makes baby back ribs so special? What are baby back ribs? Earlier I alluded to spare ribs as a type of rib that differs from baby back ribs.
Both come from a pig, but one is more desirable than the other. That one is (you guessed it!) baby back ribs. These ribs are shorter but leaner. The smaller size is what gives them the name baby.
They are called “back" because they come from the part of the ribs that connect to the backbone. Baby back ribs are very tender. Because they have a lower fat content and are generally in higher demand, they cost more than spare ribs.
Spare ribs, on the other hand, do taste delicious, in part because of the higher fat content. While fat is where the flavor is, meat with fat generally comes cheaper than leaner cuts.
That doesn’t mean it’s bad, that’s just the way it is. Spare ribs are longer and come from the breast bone. It’s all the same rib. Just different parts. The exposed bone on a rack of spare ribs is where the rib was cut from the back portion.
Preparing Baby Back Ribs for the Smoker
Smoking up a good rack of baby back ribs requires some patience and looking after, but it’s also important to start off with the proper preparation.
That means getting the meat ready for the smoker so it can cook the best and develop the most flavor.
Smoked Ribs Dry Rub - The Spicy Rub
The smoke is only half of the flavor of good baby back ribs. The rest comes from the kind of sauce or smoked ribs dry rub you use. That’s why the spicy rub is such an important part of this recipe.
However, it’s not enough to just have the right spice blend for your rub. You need to know how to apply it for the best results. There are a couple of things to remember when it comes to rub application on baby back ribs.
For starters, don’t rub it in too much. A good liberal sprinkling will do it. If you rub it too deep into the tissue, you run the risk of clogging the pores. That stops the smoke from getting in and contributing to the flavor.
Another thing you want to remember when applying a rub on your baby back ribs is to get the rub everywhere. Make sure you cover all sides with the smoked ribs dry rub and not just the top and bottom of the rack.
Removing the Membrane
Another thing you should do when preparing to make smoked ribs is to remove the membrane. The membrane is a stretchy material that gets rubbery and tough when you cook it.
Remove it for the most tender baby back ribs. Start near one end of the rack and slide a table knife under the membrane to free it from the ribs. Then slide it along toward the closest end, separating the membrane as you go.
Using a paper towel, grab the free end of the membrane and hold it tight as you separate the rest with your knife.
All the flavors in your smoker from your wood and the smoked ribs dry rub will flow right through your ribs leaving the best taste.
Just you wait and see.
To Wrap or Not to Wrap
Deciding whether to wrap your ribs for smoking is a little trick I hope you'll try at least once. You need to try it to make the decision for yourself whether you want to keep doing it or not.
There are some benefits to wrapping with butcher's paper or tinfoil, depending on who you ask.
The most important consideration is color and temperature. Wrapping preserves the beautiful darkened color of your meat.
I usually wrap once ribs reach an internal temperature of at least 160 degrees, if not 165 degrees. At that point it is recommended your ribs need to be wrapped and have taken in all of the smoke they can.
Wrap meat in either butcher paper or tinfoil to make your ribs more tender and control the amount of smoky flavor in your ribs.
Also, I recommend double wrapping the tinfoil or butcher paper so it's easier to access your ribs when checking them for doneness, controlling amount of smoky flavor and making your ribs even more tender.
And that was the way I was taught so I continue to do it and all of my ribs taste great if I don't say so myself!
Regardless, no matter which you use to wrap make sure to wrap meat side up so all of the meats juices don't wash away the rub. My son used to say the ribs should be smiling not frowning.
He was small and saw me wrapping ribs from the end of the rack where the ribs looks like this ∩. He would have preferred his smiling ribs facing this way ∪.
Wrapping with both butcher paper and or tinfoil have their strengths and weaknesses but both in my opinion are essential to making the best ribs possible. Every time.
Butcher Paper
The benefit to using butcher paper is it allows the meat to breathe and produces tender ribs with the smallest amount of pull necessary to eat your ribs on the bone.
When cooking dry rub ribs like this recipe I generally use butcher paper because the meat is steamed less and rib rub recipe sticks better to your ribs.
You'll still produce incredibly tender ribs but they'll still require a little tug to get the meat off the bone and as a result are a little less messy to eat.
Tinfoil, I prefer heavy duty or I double up regular
Foil does not allow meat to breathe, which is similar to braising, can be an advantage and disadvantage, depending on what you need or want to do.
Using tinfoil reduces necessary cook time and your ribs will retain their juices and as a result fall easily off of the bone.
Foil is always better for ribs that you're going to cover in sauce. If they're going to fall of the bone and be messy to eat you might as well enjoy every moment!
None at all
Remember that you don't technically have to wrap your ribs at all which will give you a crisp, deep colored outer crust and intense smoky favor.
Some prefer this method and some don't so I urge you to try it with one rack while you're cooking the other or others. See how you feel once you're ready to eat them.
My husband always makes at least one rack this way every time he smokes these ribs.
Ingredients
1 Rack of Baby Back Ribs
For the Spicy Rub:
- ¼ cup mustard
- ½ cup Brown Sugar
1 ½ Tablespoon Each of the Following:
- Salt
- Ground Black Pepper
- Garlic Powder
1 Tablespoon Each of the Following:
- Paprika
- Onion Powder
- Cayenne Pepper
- Chili Powder
- Cumin
For Smoking:
- Smoker
- Water
- Wood Chunks or chips, pre-soaked, or pellets (whichever your smoker uses)
- Tongs
Directions:
- Combine all of the smoked ribs dry rub recipe or simply spicy rub ingredients together, except for the mustard.
- Coat the ribs with a light layer of mustard
- Next, season both sides of the ribs generously with the rub mix. Allow to marinate overnight in the fridge.
- Fill the steam pot in the smoker with water and stock the smoker with wood (chunks, chips, pellets…whatever your smoker is designed for)
- Smoke the ribs for about 3 hours at 225 degrees, until they reach an internal temperature of 175 degrees. Make sure to check the water level and wood every 45-60 minutes.
- Remove the ribs and wrap in butcher paper or aluminum foil. Return to the smoker and continue to cook for 2 more hours.
- After 2 hours, unwrap the ribs and return them to the smoker to cook, unwrapped, until they reach 195-203 degrees (about another hour).
- Carefully remove the ribs from the smoker (letting them reach a higher temperature allows the connective tissue to break down and they are fall-off-the-bone tender)
- Allow the ribs to rest for at least 15 minutes before serving.
- Enjoy!
Do I Have to Use a Specific Kind of Wood?
No! We love to use different kinds of wood as each variety lends its own unique flavor. I highly recommend experimenting often to find what flavors of wood you prefer.
Some wood chips or pellets make a better pairing for some meats. We chose mesquite for this recipe because it adds a nice bold flavor that I feel harmonizes with the rub and the natural flavor of the pork ribs.
How do I store the Spicy Rub Smoked Ribs?
You can store the ribs in an airtight container in the fridge for 3-5 days. If you plan to make a lot of ribs, don’t worry too much about storing the leftovers. As long as you are happy with the idea of about a week’s worth of saved smoked ribs.
Typically, we don’t end up with leftovers, but if you do, you can reheat them just fine using a couple of simple tricks. For starters, you need to decide if you want to reheat on the grill or in the oven.
Then you will want to preheat either the grill or the oven while you let the ribs come to room temperature.
Reheat Smoked Ribs in the Oven
Preheat the oven to 220. It doesn’t need to be too high, just enough to bring the ribs to the right temperature. Place ribs on aluminum foil and drizzle with some water to keep moist. Wrap the ribs tight and put them on the center rack for about 8 minutes.
Reheat Smoked Ribs on the Grill
Turn the grill on high heat while you let the ribs come to room temperature. Place the ribs on foil and drizzle a little bit of water on top for moisture. Loosely wrap the foil around the ribs to offset the impact of direct heat from the grill.
Place on the grill and turn the heat down to medium. Let the ribs cook for about 8 minutes and check.
Smoking Ribs Tips for Beginners and Pros
- Rinse the ribs well making sure there are no bone shards. Pat them dry with a paper towel.
- remove the membrane from the underside of the bones by using a pairing knife to gently pry the membrane up so you can get ahold of it. Using a paper towel then grab the membrane and pull it off. I start at one end of the rack and I scrape on one of the bones at or near the end. As the skin lifts I shove my finger underneath. As the skin lifts up more you pull it towards the other end of the rack. Almost like pulling off a band aid, very, very slowly. Throw the membrane away. Be patient with yourself you'll get it
- I find it easier to cut my rib racks in half to cook them. It is up to you.
- feel free to double up rib rub recipe and use it all
- cutting up your ribs is always easier when the rack is upside down so you can see each rib but you may lose a little crust or sauce if doing so
- next, I use heavy duty tinfoil if I have it, but if not I just double up. Tear enough tinfoil to wrap each rack.
- apply rub to the ribs on both sides. Rub until ribs are totally covered. I used to use oil to help seasoning stick but now I just rub all of the seasoning in and press until coated
- never stack or pile your ribs or you risk losing seasoning or sauce
- ribs absorb the most flavor from the wood smoke and your smoked ribs dry rub in the first two hours
- when ribs starts to cook and dry and the outer crust begins to form, using your finger quickly feel the rib surface to see if any comes off on to your finger, when ribs are ready to wrap, no rub will come off on your finger
- always remember that the exact size and thickness of your rib racks will determine the exact cook time required
Give These Smoked Ribs with Spicy Rub a Try
These ribs are so tender and delicious. They're also super easy to make, which makes them the perfect recipe for summer grilling fun!
All you need is a rack of baby back ribs and a handful of ingredients to make one of the easiest and tastiest smoke rib recipes you'll ever eat. It's perfect for backyard bashes or just a great weekend meal for the family.
Give this recipe a try today, and you'll find yourself making it more often than you might have thought!
Smoking Ribs for Beginners - Spicy Rubbed Smoked Ribs
Equipment
- smoker
- Wood Chips/Chunks/Pellets (whatever your smoker is designed for)
Ingredients
- 1 Rack Baby Back Ribs
- ¼ cup mustard
- ½ cup Brown Sugar
- 1 ½ Tablespoons Salt
- 1 ½ Tablespoons Ground Black Pepper
- 1 ½ Tablespoons Garlic Powder
- 1 Tablespoon Paprika
- 1 Tablespoon Onion Powder
- 1 Tablespoon Cayenne Pepper
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
For Smoking
- Water
- Wood Chunks or chips pre-soaked, or pellets (whichever your smoker uses)
Instructions
- Get out and measure all of your ingredients.
- Combine all of the rub ingredients together, except for the mustard.
- Coat the ribs with a light layer of mustard.
- Next, season both sides of the ribs generously with the rub mix.
- Allow to marinate covered in a resealable container overnight in the fridge.
- Fill the steam pot in the smoker with water and stock the smoker with wood (chunks, chips, pellets…whatever your smoker is designed for)
- Smoke the ribs for about 3 hours at 225 degrees, until they reach an internal temperature of 175 degrees.
- Make sure to check the water level and wood every 45-60 minutes.
- Remove the ribs and wrap in butcher paper or aluminum foil.
- Return to the smoker and continue to cook for 2 more hours.
- After 2 hours, unwrap the ribs and return them to the smoker to cook, unwrapped, until they reach 195-203 degrees (about another hour).
- Carefully remove the ribs from the smoker (letting them reach a higher temperature allows the connective tissue to break down and they are fall-off-the-bone tender)
- Allow the ribs to rest for at least 15 minutes before serving.
- Slice if desired.
- Serve.
- Enjoy every bite!
Notes
- Low and slow is the best way to smoke meats. This really allows the flavor of the seasonings and the wood to penetrate into the meat and it becomes packed full of flavor!
- Always make sure to check the steam pot and fill with water as needed. It is important to maintain a high moisture level within the smoker.
- We keep a spray bottle filled with 75% apple juice 25% apple cider vinegar and will spritz the ribs each time we check them just to help keep them moist.
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