Slow-Smoked BBQ Baby Back Ribs

About This Recipe

American BBQ ribs are the pinnacle of low-and-slow cooking. The 3-2-1 method (3 hours smoke, 2 hours wrapped, 1 hour glazed) produces consistently tender, bark-crusted ribs. A dry rub of spices forms the foundation, and the finishing glaze caramelises into sticky, lacquered perfection.

Ingredients

Serves 4

• 2 racksbaby back ribs(membrane removed)
• 3 tbspbrown sugar
• 2 tbspsmoked paprika
• 1 tbspgarlic powder
• 1 tbsponion powder
• 1 tspcayenne pepper
• 1 tspground cumin
• 2 tbspkosher salt
• 1 tbspblack pepper
• 250 mlapple juice(for spritzing)
• 300 mlBBQ sauce(your favourite)
• 4 tbspunsalted butter(for wrapping)

Instructions

1. 1

   Remove membrane and apply rub

   Peel the silverskin membrane from the bone side of the ribs. Mix all dry rub ingredients. Coat ribs generously on all sides. Rest 1 hour or overnight.

2. 2

   Set up your smoker/oven

   Set smoker to 120°C (250°F) with hickory or apple wood chunks. For oven: preheat to 130°C (265°F) and place a pan of water on the bottom rack.

3. 3

   Phase 1 — Smoke 3 hours

   Cook ribs bone-side down. Spritz with apple juice every 45 minutes to keep moisture and build bark.

   Don't open the smoker more than necessary — every peek loses 15 minutes of heat.

4. 4

   Phase 2 — Wrap 2 hours

   Lay each rack on heavy foil. Add 2 tbsp butter, honey, and a splash of apple juice per rack. Wrap tightly. Return to smoker/oven at 120°C for 2 hours.

5. 5

   Phase 3 — Glaze 1 hour

   Unwrap ribs. Brush generously with BBQ sauce. Return to smoker/oven uncovered for 1 hour, basting every 20 minutes until sauce is caramelised and sticky.

6. 6

   Rest and serve

   Rest ribs 15 minutes. Cut between bones. Serve with extra sauce, coleslaw and cornbread.

Variations

• •

  Korean BBQ ribs: use gochujang-based glaze with sesame, ginger and garlic.

• •

  Dry ribs Memphis-style: skip the sauce, finish with extra dry rub.

Storage

Keeps 4 days refrigerated. Reheat wrapped in foil at 150°C with a splash of apple juice.

Frequently Asked Questions