Smokin Baby Got Back Ribs


5-6 lb pork baby back ribs
3 Tbsp kosher salt
3 Tbsp brown sugar
 Tbsp garlic, granulated
 Tbsp onion, granulated
 Tbsp cumin, ground
 Tbsp chili powder
2 Tbsp paprika, sweet mild
 Tbsp chipotle powder
 tsp coriander, ground
 tsp black pepper
2 c apple cider
2 Tbsp olive oil, extra virgin
1 large lemon juice, fresh
1/2 c barbecue sauce
1/2 c jack daniels whiskey


1. Rub a generous amount of rub on ribs. Make sure they are evenly coated. Wrap ribs with plastic wrap and refrigerate over night.
2. Prepare Grill: I use a propane powered smoker. Soak wood chips for at least 30 minutes. I use a mixture of hickory and oak chips. Fill the water pan with apple cider, beer or liquid of choice. Smoker temperature should be between 250-275 degrees. (If using a charcoal grill, place charcoal and/or wood chunks on one side of the grill and place the water pan underneath the the ribs on the grill rack. Maintain the grill temperature by changing out charcoal and wood as needed.)
3. Baste ribs after the first hour as needed, to keep the ribs nice and moist. Change wood chips every 1 1/2 hours. Smoke for 4 hours until ribs are tender. Remove from smoker and cover with foil




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