Smokin’ Baby Got Back Ribs

  • Yield 5-10 servings


5-6 pounds pork baby back ribs
3 tablespoons kosher salt
3 tablespoons brown sugar
1 tablespoon garlic, granulated
1 tablespoon cumin, ground
1 tablespoon chili powder
2 tablespoons paprika, sweet mild
1 tablespoon onion, granulated
1 tablespoon chipotle powder
1 teaspoon coriander, ground
1 teaspoon black pepper
2 cups apple cider
2 tablespoons olive oil, extra virgin
1 large lemon juice, fresh
1/2 cup barbecue sauce
1/2 cup jack daniels whiskey


  1. Rub a generous amount of rub on ribs. Make sure they are evenly coated. Wrap ribs with plastic wrap and refrigerate over night.      
  2. Prepare Grill: I use a propane powered smoker. Soak wood chips for at least 30 minutes. I use a mixture of hickory and oak chips. Fill the water pan with apple cider, beer or liquid of choice. Smoker temperature should be between 250-275 degrees. **If using a charcoal grill, place charcoal and/or wood chunks on one side of the grill and place the water pan underneath the the ribs on the grill rack. Maintain the grill temperature by changing out charcoal and wood as needed.**
  3. Baste ribs after the first hour as needed, to keep the ribs nice and moist. Change wood chips every 1 1/2 hours. Smoke for 4 hours until ribs are tender. Remove from smoker and cover with foil.           





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