Tag: mesquite and pecan smoked baby back ribs

Killer Smoked Baby Back Ribs

December 24, 2016
by Curt

Killer Smoked Baby Back RibsI’ve made a lot of ribs using a lot of different variations of processes to get to the final result. I can honestly say that I’ve found the perfect recipe, and the perfect process to produce what I call “Killer Ribs”!

Just the right smoke….Awesome flavor……..Fall off the bone tender……..and still perfectly moist! If you don’t give this a try, you’ll never know the perfect “Killer Rib”!

Killer Smoked Baby Back Ribs


  • 2 racks Baby Back Ribs
  • Heavy Duty Aluminum Foil
  • Spice Blend
  • 1 teaspoon kosher salt
  • 1 teaspoon minced onions
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Sauce
  • 1 cup butter
  • 1 cup apple juice
  • 3 Tablespoons Worcestershire sauce
  • 1 Tablespoon lemon juice
  • 2 teaspoons salt
  • 1 teaspoon black pepper


  1. Rinse the ribs and remove the membrane on the back side of the ribs. NOTE: Starting near the middle of the rack, work the handle of a spoon under a weak spot of the membrane at the edge of the ribs. Work it loose, then pull it off in both directions.
  2. Mix all of the spice blend ingredients together in a spice shaker. Cover the entire surface of the ribs with a light coating or the spice blend and set aside.
  3. Making the sauce:
  4. Melt butter in a saucepan.
  5. Add Worcestershire sauce, lemon juice, salt and pepper. Bring to a boil.
  6. Remove from heat and stir in the apple juice. Allow to cool.
  7. Smoking the ribs:
  8. Prepare your smoker and maintain a temperature of 230° to 250° F. I used pecan and mesquite wood for these ribs, but you can certainly use your favorite wood instead.
  9. Once the smoker is ready, put the ribs on and close up the smoker. Turn the ribs over once after 1 hour.
  10. Once the internal temperature of the ribs reaches 150° F, remove the ribs from the smoker, and place each rack on a sheet of heavy duty aluminum foil, (big enough to completely wrap the ribs).
  11. Generously spread the sauce on all surfaces of the ribs and allow it to pool in the foil. Tightly wrap in the aluminum foil. Place them back on the smoker and insert a meat thermometer into the rack. Close up your smoker.
  12. Once the internal temperature reaches 205° F, remove them from the foil and place them back on the smoker for 30 minutes to allow the outside surface of the ribs to crisp up.
  13. Remove from the smoker and serve. You will have genuine fall-off-the-bone ribs!