Smoked Texas-Style Baby Back Ribs
The best smoked Texas-style baby back ribs. Delicious pork ribs slow smoked over oak and seasoned with our delicious Texas rib rub. This easy smoker recipe is perfect for beginners and the perfect addition to any BBQ party platter!
Servings: 4
Equipment
- oak smoking wood
- Food-safe spritz/spray bottle
Ingredients
- 2 racks baby back ribs
- 4 tbsp yellow mustard
Spritz
- 1 cup apple cider vinegar
Dry Rub
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp smoked paprika
Instructions
- Fire up your smoker to 225°F (107°C). If you’re using a charcoal grill, make sure you are set up for 2-zone indirect cooking.
- While your smoker warms up, trim any excess fat from the ribs and remove the membrane from the underside of the rib back
- Apply a thin layer of yellow mustard to the rib rack. This will act as a binder for the dry rub seasoning.
- In a small bowl, combine the dry rub ingredients. Combine well and use a fork to crush any lumps that may form.
- Season the ribs liberally with the dry rub
- Once your smoker is at temperature, place the ribs on your smoker grates. Smoke for 3 hours.
- After the first hour, lightly spritz the ribs with apple cider vinegar. Repeat this every 30 minutes.
- Place the ribs in aluminum foil with any remaining apple cider vinegar and wrap tightly. Return to the smoker and cook for 1 hour more.
- Test to see if the ribs are done by using a pair of tongs to lift the rib rack at one end. If the rack bends and begins to crack, they’re ready to serve.
- When the ribs are done, pull them from the smoker. Leave them wrapped and allow to rest for 10 minutes.
- Unwrap foil and serve ribs, either sliced or as the whole rack, with your choice of BBQ sauce and sides.