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Smoked Baby Back Ribs with Dry Rub

Smoked baby back ribs with dry rub deliver fall-off-the-bone tenderness with a crisp bark from low-and-slow smoking. The ribs are coated in mustard, heavily seasoned, smoked at 225°F, then wrapped and finished until tender, then rested before slicing.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American, Southern
Calories: 1400
Ingredients Equipment Method Notes

Ingredients
  

2 racks baby back ribs (about 4–5 pounds total)
  • 2 racks baby back ribs about 4–5 pounds total
Mustard coating
  • 2 tbsp yellow mustard
Dry Rub
  • 3 tbsp brown sugar
  • 2 tbsp paprika
  • 1 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp cayenne pepper
Optional spritz
  • 1 cup apple juice optional; spritz during smoking

Equipment

  • 1 smoker
  • 1 sheet pan

Method
 

Prep and season the ribs
  1. Remove the membrane from the back of the ribs, working with a paper towel for grip if needed.
  2. Pat the ribs dry with paper towels to help the bark form.
  3. Coat both sides lightly with yellow mustard so the rub adheres.
  4. Mix all dry rub ingredients in a bowl until evenly combined.
  5. Generously season both sides of the ribs with the dry rub, pressing lightly so it sticks.
Smoke low and slow
  1. Preheat the smoker to 225°F (107°C).
  2. Place ribs bone-side down on the smoker grates for smoke and steady contact with the heat.
  3. Smoke for 3 hours at 225°F (107°C) until the surface is deeply set and beginning to form a bark.
  4. Spritz with apple juice every 45 minutes if desired to keep the exterior from drying out.
  5. Wrap ribs tightly in foil to hold in moisture and push tenderness.
  6. Continue smoking for 2 hours at 225°F (107°C).
  7. Unwrap and return ribs to the smoker to re-crisp the bark.
  8. Smoke for another 30–60 minutes at 225°F (107°C) until tender.
  9. Rest the ribs for 15 minutes before slicing so juices redistribute.
  10. Serve immediately with your favorite barbecue sides.

Notes

For best bark, keep the smoker steady at 225°F (107°C) and avoid frequent door openings. Refrigerate leftovers in an airtight container up to 3–4 days; freeze yes—slice after resting, wrap tightly, and freeze up to 2–3 months. For a lower-sugar swap, use a sugar-free brown sugar alternative in the dry rub while keeping the same ratios.