Smoky Southwest Baby Back Ribs
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Seasoned with a homemade chile rub
Simple and delicious Smoky Southwest Baby Back Ribs are packed with sweet, herbal flavors and a touch of heat. The dry rub recipe is mild enough for the whole family while satisfying the pickiest backseat-pitmaster.
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There’s always debate on baby back ribs vs. spare ribs. In our house, baby back usually wins. Simple to trim (almost no trimming), extra meaty, and they just cook faster. You can use spare ribs in this recipe if you prefer.
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Preheat your smoker for 225-250F before you prep. Pat the ribs dry and remove the membrane on the back.
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Smoky Southwest Rub 1/3 cup ancho chile powder 2 tbsp brown sugar 2 tbsp paprika 2 tsp Mexican oregano 2 tsp garlic powder 1 tbsp coriander, ground 1 tbsp cumin 2 tsp kosher salt 2 tsp black pepper
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Season the baby back ribs generously on both sides, and place them on the smoker. Smoke for 2 1/2 hours, spritzing every 45 minutes.
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Read the guide for a full walkthrough on the smoking process.
Spritz with apple cider vinegar, specifically on the outside edges to keep moist.
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After 2 1/2 hours, it's time to wrap the ribs. Wrap with a little butter and additional seasoning. Smoke for another hour, bone-side up.
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At this point you can unwrap, sauce, and smoke for another 15 minutes. Or, if you're like me they are ready to go.
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Slice and enjoy! Read the Guide below for the full walkthrough and in-depth tips for success.
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