Smoked Baby Back Ribs

Smoked Baby Back Ribs takes approximately 6 hours and 45 minutes from beginning to end. For $2.44 per serving, you get a main course that serves 6. One portion of this dish contains about 55g of protein, 61g of fat, and a total of 852 calories. 17 people were impressed by this recipe. Head to the store and pick up apple, apple cider vinegar, kosher salt, and a few other things to make it today. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a spectacular spoonacular score of 81%. If you like this recipe, you might also like recipes such as Smoked Baby Back Ribs, Smoked Barbecue Baby Back Ribs, and Paprika-and-Ancho-Rubbed Smoked Baby Back Ribs.

Servings: 6

Preparation duration: 45 minutes

Cooking duration: 360 minutes

 

Ingredients:

1 apple, quartered

1 tablespoon apple cider vinegar

1 cup apple juice or cider

2 racks baby back ribs (about 3 pounds each)

1 tablespoon chili powder

2 teaspoons ground cumin

Kosher salt

1 lemon, halved

1/4 cup packed light brown sugar

1 teaspoon mustard powder

1 tablespoon paprika

Vegetable oil, for brushing

2 tablespoons Worcestershire sauce

Equipment:

roasting pan

ziploc bags

bowl

grill

knife

Cooking instruction summary:

Special equipment: 8 to 10 cups mesquite wood chips Small spray bottle Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight. Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple. About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix. Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour. Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing. How to prep your ribs: Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

 

Step by step:


1. Special equipment: 8 to 10 cups mesquite wood chips Small spray bottle

2. Prepare the ribs (see below).

3. Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.

4. Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.

5. About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.

6. Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.

7. Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours.

8. Remove the ribs from the grill and let rest 5 minutes before slicing.


How to prep your ribs

1. Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.


Nutrition Information:

Quickview
851k Calories
55g Protein
61g Total Fat
22g Carbs
29% Health Score
Limit These
Calories
851k
43%

Fat
61g
95%

  Saturated Fat
28g
175%

Carbohydrates
22g
7%

  Sugar
17g
19%

Cholesterol
197mg
66%

Sodium
526mg
23%

Get Enough Of These
Protein
55g
111%

Selenium
89µg
127%

Vitamin B3
19mg
99%

Vitamin B1
1mg
90%

Vitamin B6
1mg
65%

Vitamin B2
0.93mg
55%

Zinc
7mg
50%

Phosphorus
466mg
47%

Vitamin B12
1µg
27%

Potassium
931mg
27%

Vitamin B5
2mg
25%

Vitamin A
1066IU
21%

Vitamin D
3µg
21%

Iron
3mg
20%

Copper
0.33mg
16%

Magnesium
60mg
15%

Vitamin C
12mg
15%

Vitamin E
2mg
15%

Calcium
126mg
13%

Fiber
2g
9%

Manganese
0.15mg
8%

Vitamin K
6µg
6%

Folate
4µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

'SPAM' is short for spiced ham.

Food Joke

Amathophobia: The fear of dust. Anananany: The inability to stop spelling 'banana' once you've started. Anatidaephobia: The fear that wherever you are, a duck is watching! Androphobia: The fear of men. Angoraphobia: The fear of soft sweaters and rabbits. Anthropophobia: The fear of human beings. Archibutyrophobia: The fear of peanut butter sticking to the roof of your mouth. Eonaphobics: The fear of transvestites. Friendorphobia: The fear of being asked "Who goes there?" Friggaphobics: People who fear Fridays. Genuphobia: The fear of knees. Graphophobia: The fear of writing. Heortophobia: The fear of holidays. Iophobia: The fear of rust. Katagelophobia: The fear of ridicule. Lyssophobia: The fear of insanity. Peniaphobia: The fear of poverty. Phobaphobia: The fear of fear itself. Phobia: What you have left over after you drink two out of a 6-pack. Phronemophobia: The fear of thinking. Pognophobia: The fear of beards. Quadriphobia: The fear of 4-way stops and not knowing who goes next.

Popular Recipes
Healthier Chocolate Parfaits

Good Life Eats

Roasted Tomatillo Chicken Soup

Kitchen Confidante

Honeydew Fruit Salad

Foodista

Coconut Oreo Truffles

Bran Appetit

Orange Beef and Broccoli

Fake Ginger