Smoked Baby Back Ribs

7:50 - Prep 0:20 / Cook 7:30

Few things in life compare to the sweet and tangy taste sensation of slow-smoked, baby back ribs, whether you like them competition-style or falling off the bone.

4 Servings
  • 2 slabs of baby back pork ribs
  • handful oak, pecan or hickory wood chunks
  • 1/4 cup brown sugar
  • 3 tablespoons sweet paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper
Kansas City-Style Barbecue Sauce
  • 1 cup tomato sauce
  • 1/2 cup apple cider vinegar
  • 1/4 cup tomato paste
  • 3/4 cup molasses
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne powder
Send list to email
Show Photos:
Step 1 Of 7
1. Preheat your smoker to 225°F.
2. Remove the membrane under each slab of ribs.
Hot TipInsert a butter knife between the membrane and the bone. Grab and pull the membrane with paper towels to remove.
3. Combine brown sugar, paprika, onion powder, garlic powder, salt and black pepper in a bowl and mix with your fingers to break up any lumps. Apply a generous amount of rub on both sides of the ribs.
4. Place the ribs in your smoker with 5 to 6 wood chunks on top of the hot coals for smoking. Cook for 6 hours.
5. Whisk all Kansas City-Style Barbecue Sauce ingredients together in a saucepan and simmer for 15 minutes.
6. Brush the ribs with the Kansas City-Style Barbecue Sauce and cook for another 1 to 2 hours.
Hot TipRibs are done when the meat has shrunk about 1 inch from the bone ends.
7. Remove the ribs from your smoker and let rest at room temperature for 20 minutes before serving.
Up Your Game: How to Know When Ribs are Done