Name: Smoked Baby Back Ribs
Total time: 315 min
Yield: 4 servings
Ingredients: 2 rack pork baby back ribs; 3½ tbsp Dijon mustard; BBQ sauce; 1 tsp onion powder; 1½ tsp garlic pepper; 1½ tsp lemon pepper; 1½ tsp paprika; 2 tsp black pepper; 2 tsp seasoning salt; ¼ tsp cayenne pepper; ¼ tsp cumin; ¼ tsp thyme; ½ cup packed brown sugar; ½ tsp garlic powder; ½ tsp grated orange rind; 2 tbsp unsalted butter; 1 tbsp honey

Nutrition

Amount per portion

½ rack ribs · ~4–5 ribs (≈400 g)

Calories789

Total Fat52g
Total Carbs33g
Protein46g

Ingredients

Portions

Steps

1
Remove the silver skin from the bone side of the ribs by gripping it with a paper towel and pulling it off. Trim any excess fat and pat the ribs dry with paper towels.
2
Coat the ribs in a thin layer of Dijon mustard on all sides or just the meat side.
3
Combine all rub ingredients in a small bowl. Sprinkle half a cup of rub evenly over the ribs and rub it into the mustard with your hands.
4
Wrap the ribs tightly in aluminum foil and refrigerate overnight or for at least 2 hours before cooking.
5
Preheat smoker to 250°F using fruit wood such as apple or cherry.
6
Place the ribs on the smoker and smoke for 2 hours, until the bones are poking out about ¼ inch.
7
Lay out fresh aluminum foil and place the ribs on it bone side down. Top each rack with 2 tbsp diced butter and 1 tbsp honey. Wrap tightly and return to the smoker for 2 more hours.
8
Gently unwrap the foil and probe between the bones with a toothpick or instant-read thermometer — the ribs should yield like room-temperature butter and feel tender with slightly loose bones.
9
Leave the foil open, brush BBQ sauce generously over the top of the ribs, and smoke uncovered for an additional 30 minutes until the sauce tacks up.
10
Remove ribs from the smoker and rest for 15 minutes before slicing and serving.