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Tender Smoked Baby Back Ribs Recipe Easy Sticky Barbecue Glaze Guide

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This recipe delivers tender, smoky baby back ribs with a sticky, sweet, and tangy barbecue glaze. Perfect for casual dinners and weekend cookouts, it uses simple ingredients and a low-and-slow smoking method for unforgettable flavor.

Ingredients

Scale
  • 2 racks baby back ribs (about 2.5 to 3 pounds), trimmed of excess fat and silver skin removed
  • Dry Rub:
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Barbecue Glaze:
  • ½ cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon Dijon mustard
  • Optional: a few drops hot sauce
  • Smoking Wood Chips:
  • 1 cup hickory and applewood chips soaked in water for 30 minutes

Instructions

  1. Prep the ribs (10 minutes): Remove the membrane from the back of the ribs using a paper towel to grip and pull it off. Pat ribs dry.
  2. Apply the dry rub (5 minutes): Mix all dry rub ingredients in a bowl. Generously coat both sides of ribs, pressing rub into meat.
  3. Prepare smoker/grill (15 minutes): Preheat to 225°F (107°C). Set up for indirect heat if using charcoal. Place soaked wood chips in smoker box or foil packet.
  4. Smoke the ribs (2.5 to 3 hours): Place ribs bone side down away from direct heat. Maintain 225°F and keep lid closed.
  5. Make the barbecue glaze (while smoking): Combine glaze ingredients in a saucepan over medium heat. Stir until sugar dissolves and sauce thickens slightly, about 5 minutes. Keep warm without boiling aggressively.
  6. Glaze and finish (30 minutes): After 2.5 hours, brush glaze on both sides of ribs. Close lid and smoke another 30 minutes to caramelize glaze.
  7. Check doneness: Ribs are done when internal temperature reaches 195°F to 203°F (90°C to 95°C) or meat pulls back from bones and bends easily.
  8. Rest ribs (10 minutes): Remove from smoker, tent loosely with foil, and let rest to lock in juices.
  9. Serve: Slice between bones and serve warm with extra glaze on the side.

Notes

Remove the silver skin membrane for tenderness. Maintain steady low temperature (225°F). Brush glaze near the end to avoid burning sugars. Use the bend test if no thermometer is available. Spritz ribs with apple juice or water every 45 minutes for extra moistness. For oven method, bake wrapped ribs at 275°F for 2.5 to 3 hours, then glaze and broil briefly.

Nutrition

Keywords: baby back ribs, smoked ribs, barbecue glaze, sticky ribs, easy ribs recipe, smoked barbecue, backyard barbecue, tender ribs

Find it online: https://hungermind.com/tender-smoked-baby-back-ribs-recipe-easy-sticky-barbecue-glaze-guide/