Recipe from Camp Chef
When it comes to smoking BBQ ribs, you will want to smoke them bone side down.
A good rule of thumb is to smoke your ribs until the thickest part of the ribs reaches 160-170℉, which should be about 5-6 hours total.
Smoked BBQ Ribs Recipe
Have the best backyard BBQ with our smoked BBQ ribs recipe, guaranteed the best ribs you will make this summer.
Serving8 servings
Ingredients
Ribs
- 3 racks baby back ribs
- Camp Chef Kickin BBQ Rub, or preferred rib rub
- coarse salt
Spritz Mixture
- ½ cup apple juice
- 1 ½ Tablespoon mustard
- 1 ½ Tablespoon pure maple syrup
Glaze
- 1 cup ketchup
- ½ cup mustard
- ½ cup maple syrup
- 3 Tablespoon vinegar
- 1 teaspoon ground black pepper
Instructions
- 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℉ 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.
Notes
Nutrition
Calories: 595 kcal · Carbohydrates: 27 g · Protein: 42 g · Fat: 36 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 147 mg · Sodium: 669 mg · Potassium: 718 mg · Fiber: 1 g · Sugar: 22 g · Vitamin A: 215 IU · Vitamin C: 2 mg · Calcium: 110 mg · Iron: 2 mg