CQ's Smoked Baby Back Ribs recipe

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Ingredients

2 racks baby back pork ribs
1 (64 fluid ounce) bottle apple juice
¼ cup dry barbeque rub, or more as needed
aluminum foil
mesquite wood chips, soaked in water
1 (18 ounce) bottle barbeque sauce

Nutrition Info

642.6 calories
carbohydrate: 67.4 g
cholesterol: 117 mg
fat: 30.1 g
fiber: 1 g
protein: 24.4 g
saturatedFat: 11 g
servingSize: -
sodium: 2884.3 mg
sugar: 54.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove membrane from back of ribs. Cut each rack into 3 rib pieces. Place ribs in a large bowl and fill with apple juice, soak for 8 hours to overnight.

  2. Preheat a smoker to 250 degrees F (120 degrees C).

  3. Remove ribs from apple juice, cover with dry rub, and wrap each piece in aluminum foil, creating a packet. Place foil packets, unstacked, onto wire racks. Reserve juice for cooking.

  4. Place wire racks into the preheated smoker. Pour reserved apple juice in the smoker's water pan. Cook ribs in the preheated smoker, maintaining a temperature of 250 degrees F (120 degrees C), for 3 hours.

  5. Put mesquite chips in the wood box and pull out foil packets. Remove ribs from foil and generously apply barbeque sauce, discard foil.

  6. Place ribs, bone side-down, back in the smoker and cook until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center of the ribs should read 145 degrees F (63 degrees C).

Recipe Yield

6 servings

Recipe Note

Easy recipe for succulent, fall-off-the-bone smoked baby back ribs.

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