Easy Smoked BBQ Ribs Recipe
This traditional way of smoking ribs tastes like it came straight from the local BBQ joint. These BBQ ribs are slow smoked, with a rub and then glazed in a simple homemade BBQ sauce. Smoked BBQ ribs that turn out perfect every time.
Prep Time1 hour hr 10 minutes mins
Cook Time6 hours hrs
Total Time7 hours hrs 10 minutes mins
Course: Main Course
Cuisine: American
Keyword: BBQ Ribs, easy ribs, smoker cooker, sunday dinner
Servings: 8
Calories: 595kcal
smoker
paper towels
spray bottle
Ribs
- 3 racks baby back ribs
- Camp Chef Kickin BBQ Rub or preferred rib rub
- coarse salt
Spritz Mixture
- ½ cup apple juice
- 1½ Tablespoons mustard
- 1½ Tablespoons pure maple syrup
Glaze
- 1 cup ketchup
- ½ cup mustard
- ½ cup maple syrup
- 3 Tablespoons vinegar
- 1 teaspoon ground black pepper
Prepare the ribs by rinsing and patting dry with a paper towel. Score the membrane on the concave side of the ribs, and peel it off with a paper towel for extra grip. Salt ribs and let dry brine for an hour (if desired).
In a spray bottle, mix apple juice, mustard and maple syrup. In a medium sized bowl, mix all the ingredients for the glaze together and set aside.
Preheat pellet grill or smoker to 225° F or Hi Smoke. After the ribs have brined for an hour, spritz them using the mixture in the spray bottle. Completely cover ribs with rub and put in smoker for about 3 hours.
After 3 hours, spread glaze over the ribs and cover them in aluminum foil and continue smoking for another 2 hours.
Finally, remove the foil and cook for 1 hour, spreading more glaze over the top. The baby back ribs are ready when you can pick them up with tongs, give them a slight bounce and see a large crack on the surface of the meat. If this doesn't happen, you will need to give them more time.
Calories: 595kcal | Carbohydrates: 27g | Protein: 42g | Fat: 36g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 669mg | Potassium: 718mg | Fiber: 1g | Sugar: 22g | Vitamin A: 215IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg