Smokin’ Baby Got Back Ribs

  • Yield: 5-10 servings


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