There’s a lot to love about these SmokED Baby Back Ribs considering they usually have a good bit of meat on them, they cook up in around 5 hours and there’s not a lot of fat to deal with once it’s all said and done.
Course Main Course
Cuisine American
Keyword Smoked Pork Ribs
Prep Time 15 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours15 minutesminutes
Servings 6Servings
Author P4D
Ingredients
2racksBaby Back Ribs
3-4tbspSmokED Stuff Par Rubper rack
2tbspMolasses(binder)
Apple Juice(for spritzing)
Instructions
Prep the rack
Remove the membrane from the bone side and square up any thin edges so the rack cooks evenly.
2 racks Baby Back Ribs
Season generously
Lightly coat with molasses, then apply an even layer of SmokED Stuff Par rub on both sides.
3-4 tbsp SmokED Stuff Par Rub, 2 tbsp Molasses
Let it sit 10–15 minutes until the rub hydrates.
Set the smoker
Stabilize your pit at 250°F with clean, thin blue smoke.
Fruit woods or post oak work beautifully with Par.
Start the cook
Place ribs meat‑side up and let them ride untouched for the first 90 minutes or until bark is set.
Spritz for shine
After bark sets, spritz every 30–45 minutes to keep the surface tacky and prevent drying.
Apple Juice
Cook to tenderness
At around the 4–5 hour mark, check for doneness: bones should protrude slightly, a toothpick should slide in with light resistance, and the rack should bend cleanly without cracking apart.
Set the finish
If you want a light glaze, brush on a thin layer of sauce during the last 10–15 minutes to tack up without softening the bark.
Rest and slice
Rest 10–15 minutes, then slice between the bones and serve with extra Par rub dusted lightly over the top.
Notes
Bark is set when no rub remains on your finger after touching ribs.