It’s been a while since I’ve smoked up some baby backs! I’ve talked to some who believe you should only lightly rub them with a dry spice rub and then smoke them. But for me, I’m all about flavor. I firmly believe in marinating the ribs overnight before smoking them. And of course, also giving them a generous dry spice rub before putting them on the smoker.
So if that’s also the way you like your baby back ribs, give this a try. Low and slow smoked, along with a good marinade, and I guarantee fall off the bone tender baby back ribs for your eating pleasure!
Smoked Apple Soaked Baby Back Ribs
- 1 full rack of baby back ribs
- 1 12 oz. can frozen apple juice concentrate (thawed)
- 1 teaspoon ground cinnamon
- A generous portion of your favorite spice rub
- Thoroughly rinse the ribs and remove the thin membrane from the back side of the ribs. Cut the rack in half and place both halves into a zip-Lock baggie.
- In a microwave safe bowl, mix together the apple juice and the cinnamon. (Do Not add water!). Microwave for about 30 seconds on high to help dissolve the cinnamon. Pour over the ribs, remove as much air as possible from the bag, seal it and place it in the refrigerator for approximately 8 hours.
- Once marinated, prepare your smoker and stabilize it to 250° F. Note: I used mesquite for these ribs, because I wanted a heavy smoke flavor.
- Remove the ribs from the marinade and discard the marinade. Generously rub the ribs with your favorite dry spice rub and place on the smoker rack.
- Maintain a temperature of 250° F throughout the cooking time. This should take approximately 4 hours to bring them to a fall off the bone tenderness. Note: The internal temperature of the meat between the bones should be at least 190° F to achieve this tenderness!