Introduction: Smoked Baby Back Ribs

This instructable details how to make baby back ribs in a weber smokey mountain smoker.  The ribs turned out great and it was fun making them for he first time.  They take some time in a smoker but it is well worth the wait.


Step 1: Prep

First prep the slabs of ribs.  The ribs contain a membrane on the bone side that needs to be removed before cooking.  If left on it will block the rub from penetrating the meat and have a not so nice texture upon consumption.  To remove, insert a spoon between two bones, just underneath the membrane and pry up a little corner.  Then grab the corner with a paper towel and PULL hard!

After the membrane is removed there may be some loose fat that needs trimming.  

Step 2: Marinade

I marinaded the ribs for a little over 4 hours in the refrigerator. 

Marinade contains:

1/2 L (liter) gingerale
1/2 Qt orange juice
3/4 cup soy sauce
1    cup salt
1    1-oz packet of dry ranch dressing mix

I placed the ribs bone up in the pan so the majority of the meat was submerged in goodness. 

Step 3: Rub'em Up

Remove the slabs from the marinade and pat dry with paper towels.  Discard marinade.  Apply the rub liberally to the top bottom and sides of each slab and let sit for at least 30 minutes at room temperature.  At this point start your smoker and set it to 250 deg F.  
Use any rub you like, cover top bottom and sides.  Here's what I used (enough for 2 slabs):

1/2 cup brown sugar
1 tbsp:
         chili pwd
         mustard pwd
         garlic pwd
         onion pwd
         cayenne pepper  
         black pepper

I thought the ribs were very spicy, i.e. I started sweating.  Three other people at the table thought they were                                            great as is.

Step 4: Cook

Bring your smoker to 250 deg F.  When it comes up to temperature place the ribs directly on the metal grill.  I initially placed the ribs in an aluminum pan but didn't like them being crowded together.  Cook for 2 hours, after the first 30 minutes spritz the ribs every 15 minutes with:

1.5 cup apple juice
1 cup white wine vinegar
1 tbsp fake liquid butter

I recommend halving or quartering the amounts above.  What is listed makes way to much for a single cook.

After the 2 hours has passed, remove the ribs from the smoker and place in an aluminum pan.  Crumble brown sugar on top of the ribs (~1/3 cup per slab) and drizzle with honey (couple tbsp each).  Then pour 1 cup of apple juice ( I heat mine up to room temp in the microwave) in the bottom of the pan.  Tightly cover the pan with aluminum foil.  At this point the ribs have absorbed enough smoke and we want to keep the rest out.  Sorry no picture for this step.  Place the aluminum pan back in the smoker for 1 hour.

After 1 hour has passed, remove the ribs and peel back the aluminum foil.  Sauce your ribs with the sauce of your choice and re-seal the aluminum foil over the pan.  Cook the ribs for 30-60 minutes more depending on how tender you want the ribs to be.  

Remove the ribs from the smoker and LET THEM REST for at least 15 minutes.

These ribs were great!  I found them a little spicy but I'll just cut down the cayenne next time.  I also think they could have cooked for 1 more hour.  They were tender enough, but I like them slightly more tender.  I will definitely make again.

Enjoy. 8-26-13