The Briny Lemon: Smoked Baby-Back Ribs

Recipe updated May 2015

There’s really nothing complex about making tender, juicy, and delicious baby-back pork ribs. Remember just three things: spice rub; low heat; time. Whether you’re grilling or smoking them, the process is the same for locking in moisture and turning the meat succulent inside with a nice, dark red “bark” on the outside. Off-heat grilling is key, and the only difference between slow, off-heat grilling and smoking is simply adding wood chips to the hot coals.

If you’re new to preparing baby-back ribs, be aware that there’s a thin white membrane on the underside that needs to be removed before the ribs are cooked, whether you’re grilling, smoking, or roasting them. Left on, the membrane can turn tough and make the ribs chewy instead of tender.

Membrane on the Ribs

Sometimes the butcher at your local meat shop will score the membrane by making slashes in it through the length of the rack. This can help get you started, but it isn’t always necessary (or easier) to start with the score line in the middle of the ribs. Instead, use a sharp paring knife to gently scrape the top corner of the underside and pull the membrane away as you scrape. Don’t expect it to tear off in one nice, easy piece (think wallpaper).

Pull off membrane

Ready for spice rub

One more thing: Spice rubs matter, so don’t skip this stage when preparing the ribs for smoking. The aromatic spiciness is smoked into the meat and adds unbeatable flavor. Remember that the rub needs time to work into the ribs before the cooking begins, so build in time to let them sit in the fridge for at least three hours. Overnight, even better.

And try them with Old-Fashioned Molasses Barbecue Sauce!

Serves 3

Ingredients

1 tsp dried red chile flakes
1 tsp cayenne powder
1 tsp chile powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp hot smoked paprika
smoked sea salt or regular sea salt
freshly ground black pepper
1 3-lb rack of baby-back ribs, halved in the middle, membrane removed
2 cups hickory wood chips (or other wood chips)
2-3 unpeeled, smashed garlic cloves
1 small onion, quartered
fresh cilantro, parsley, or other fresh herbs, about a handful
12 oz. beer (or apple juice), plus more liquid as needed
Old-Fashioned Molasses Barbecue Sauce or your favorite bottled sauce

Preparation

Combine the chile flakes and next 7 ingredients (through black pepper) in a small bowl.
Rub the spice mixture all over the ribs, covering both top and underside. Cover and refrigerate at least 3 hours (or overnight).

Spice Rub

Spice-Rubbed Ribs

Light a smoker or prepare a grill to use as a smoker. Let the ribs stand at room temperature 30 minutes before smoking.
Soak the wood chips in water 30 minutes before needed. (Use about 2/3 of the chips at the start of smoking, then add the remaining chips about 45 minutes before the ribs are done.)
Place the garlic, onion, and herbs in a disposable aluminum pan or a metal pan lined with aluminum foil.

Solids for Smoking

Ingredients Ready for the Smoker

When the coals are gray and cool enough to hold your hand 5 inches above for 3 seconds, scatter the drained wood chips over them. Pour the beer into the pan with the garlic mixture (adding water to fill it a little more than halfway) and set the pan on the rack above the coals.
Place the ribs on the opposite side and close the lid, leaving the vents open. Smoke the ribs for 15 minutes in one position, then turn them over and smoke for another 15 minutes.
Smoke for a total of about 2-1/2 hours, shifting positions every 20-25 minutes after the first half hour. (Add more liquid to the pan as it evaporates and let the coals cool naturally so that the ribs cook low and slow during the second half of the process.)
Baste the ribs with barbecue sauce about 5 minutes before removing them from the smoker. Transfer to a large cutting board and let rest 3-4 minutes before slicing.