Smoky Southwest baby back ribs are packed with sweet, herbal flavors and a touch of heat. These satisfy the pickiest backseat-pitmaster.
- 2 racks of babyback ribs
- 1/4 cup Smoky Southwest Dry Rub
- 1 stick butter
- Additional rub as needed for finish
- Remove the membrane. Take a paper towel and rip off the membrane pretty easily.
- Season the ribs on both sides. Try to do this at least 30 minutes ahead, at room temperature.
- Preheat your smoker for 250°F.
- Smoke for 2 1/2 hours. Spritz them every 45 minutes or so with apple cider vinegar, specifically around the edges to prevent them from drying out.
- Prepare a sheet of heavy-duty foil or butcher paper on a flat surface (see notes for which to use).
- Slice each stick of butter into 8 tablespoons (2 sticks = 1 cup butter)
- Place 4 tbsp of butter and 2 tbsp of Smoky Southwest Dry Rub on each piece of foil in a line, where you will set the ribs on top of.
- Remove the ribs from the smoker, placing 1 rack on each sheet of foil/paper with the butter and rub, meat-side down.
- Add the rest of butter and 2 tbsp of rub.
- Fold up the foil and seal tightly.
- Throw them back on the smoker for 1 hour.
- Unwrap, add more seasoning if needed on the top, and return to smoker for 15 minutes (bone-side down).
- Remove from the smoker and allow them to rest for about 15 minutes.
- Flip the ribs (bones up) and slice between the bones.
Use butcher paper for the wrapping phase if you like more chew. Heavy-duty foil works well if you prefer your ribs more tender. Sauce at the very last phase if you’re planning to add your own sauce, for the final 15 minutes on the smoker.
- Prep Time: 30
- Cook Time: 5
- Category: Pork
- Method: Smoking
- Cuisine: Pork Ribs
Keywords: pork, baby back ribs, pork ribs, bbq, ancho, chile