How To Smoke Ribs

Learn how to smoke ribs to enjoy tender spiced baby back ribs at home. Baby back ribs are the tenderest of ribs making them perfect for smoking. The ribs are marinated for hours and rubbed with the perfect blend of seasoning and spices before being smoked slowly in a smoker. The result is tender smoked ribs that melt in your mouth.

To smoke ribs, you will need:

  • 3 slabs Baby Back ribs
  • Smoker
  • Smoker wood
  • Marinade
  • Dry rub


To make marinade, you will need:

  • 2 cups apple juice or cider
  • 2 teaspoons salt
  • 1 teaspoons fresh garlic, minced
  • 1 teaspoons chili powder
  • 1 teaspoons white pepper
  • 1/2 teaspoons cayenne pepper
  1. Combine all ingredients in a bowl and mix well.

Dry rub

  • 1 tablespoon onion powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin

    1. Combine all ingredients in a bowl and mix well.
  1. Prepare the ribs for smoking. Remove the tough membrane, which is the shiny covering on the bone side of the ribs, by prying one end up with a table knife. When enough is pried up to grab, grab it with a paper towel and slowly peel the membrane off. Place the ribs in a large baking dish and add the marinade. Marinate the ribs for a minimum of two hours to overnight, turning the ribs occasionally. Remove the ribs from the marinade, let them drain five minutes and give both sides of the rack a good rubbing with the dry rub.
  2. Smoke the Ribs Preheat the smoker to 220 degrees F.Add smoker wood to the smoker and place the ribs in the smoker.Smoke the ribs for three hours at 220 degrees F.Turn the ribs over and increase the smoker temperature to 250 degrees F for one hour.Add additional cook time of 30 to 45 minutes if necessary after testing the ribs for doneness.

Tips/Warnings: Check ribs for doneness by inserting a fork in the meat between ribs and giving it a twist. The meat should tear away from the bone easily. Check the meat every 45 minutes during cooking. Add barbeque sauce to the smoked ribs, if desired, 10 minutes before the ribs are finished smoking. Test the meat often to avoid overcooking the ribs and drying out the meat.

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