Fall off the Bone Baby Back Ribs
Master the secret to perfectly tender, smoky fall-off-the-bone baby back ribs with our easy-to-follow recipe. These ribs are the ultimate comfort food for any barbecue lover.
Equipment
- Electric Smoker
- ThermPro Thermometer Handheld
- ThermPro Thermometer Wireless Wireless to 1000 feet 4 probe
Notes
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Preparation Tips:
- Remove the membrane from the back of the ribs to ensure they’re more tender.
- Dry rub the ribs overnight for maximum flavor.
- Make sure to have a reliable heat probe to check internal temperature.
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Cooking Tips:
- Cook low and slow—start off by smoking low at 180°F for 2 hours, then maintain a consistent low temperature around 200°F until internal temperature reaches 160°F.
- Spritz using apple juice every hour.
- Once temperature reaches 160°F, wrap the ribs in a covered foil pan and glaze with honey and brown sugar and raise the temperature to 225°F.
- Once internal temp reaches 200-205°F, remove from grill and let it rest for 30 minutes to allow rendering in its juices. Remove from pan, serve & enjoy!
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Serving Tips:
- Let the ribs rest for about 30 minutes before cutting to lock in the juices.
- Dip with your favorite BBQ sauce.
- Pair with classic sides like coleslaw, baked beans, cornbread, pasta or potato salad.
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Troubleshooting Tips:
- If the ribs are tough, they might need more cooking time in a sealed tray or lower heat.
- 3 tablespoons white granulated sugar
- 3 tablespoons brown sugar
- 2 tablespoons Kosher salt
- 2 tablespoon course black pepper
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
