Smoked Baby Back Ribs
This simple smoked baby back ribs recipe gives you a rack of beautifully smoked meat, layered in mustard, BBQ rub and BBQ sauce. They're fall-off-the-bone delicious and couldn't be easier to make!
Ingredients
- 1 rack of baby back ribs
- 4 tbsp dijon mustard
- BBQ sauce
- BBQ rub
Instructions
- Preheat your smoker to 225°F/110°C
- Peel the membrane from the back or under side of ribs. Start by using a knife in the corner of the rack. Once you get a grip of the corner of the membrane, slowly pull it off with your hands.
- Apply the dijon mustard across all sides of the rack. Follow by applying the BBQ rub generously, pressing it to help it stick to the mustard.
- Place ribs in the smoker and insert a meat thermometer into the flesh of the ribs.
- Smoke the ribs for 3 hours. In this time the internal temperature of the meat should be around 175°F/80°C.
- Remove the ribs from the smoker and wrap in aluminum foil. Re-insert the thermometer into the ribs and place the ribs back in the smoker.
- Smoke for 1 further hour. In this time, the ribs should reach the target temperature of 195°F/90°C.
- Remove the ribs from the smoker and unwrap. Brush the top surface of the ribs with BBQ sauce.
- Place the ribs back in the smoker and allow to cook until the meat temperature reaches 195°F again.
- Once we reach our target temperature, remove the ribs from the smoker and leave to cool for 10-15 minutes, before cutting up the ribs and serving.