After years of making baby back ribs, this simple recipe has stood the test of time and methods, and it’s also the easiest. Now that I use a Treager for most of my smoking, it’s even easier keeping a constant temperature. I don’t do any wrapping or flipping or spritzing. I’ve tried, but I’m looking for simple and consistent, and this brings both.

• Active Prep time: 10 minutes
• Inactive Prep time: 1 hour
• Cook time: 5-6 hours (approximately)

Ingredients:

• One rack of baby back ribs, membrane on the back removed
• 1/2 cup Kaydub Rub
• Mustard or Oil or Water to help hold rub

Directions:

• Remove ribs from fridge an hour before putting it on the smoker, remove the layer of membrane from the back of the ribs, if present.
• Lightly coat outside of both sides with yellow mustard or oil or water
• Sprinkle rub over both sides of ribs
• Let ribs sit at room temperature for the rest of the hour with rub on them
• You can use a meat thermometer for an estimated temp, the bones will distort the actual temp, but you can still use it as a guide. A wireless one is ideal for the long smoke.
• If using a Treager:
• Set temp to 180°F, super smoke
• Put ribs (meat side up) on once pre-heated
• Leave on smoker for 2 hours
• If not using a Treager start here:
• Increase temp to 225°F (or if you want less smoke on the ribs in the Treager, you can start at 225°F, but if using a less automated smoker, or one that provides sufficient initial smoke, just go with 225°F the whole cook)
• Cook for a total of 4 to 6 hours, until ribs are about 203°-205°F
• Optional: You can spritz the ribs every 30-60 minutes with some apple juice, or apple cider vinegar, or other preferred spritz if you really want to. I don’t find it adds enough flavor or improves the texture to justify the extra work.
• The foolproof way to know they’re done is the “bounce test”. Pick up the ribs about half way down with tongs and bounce them. If the surface cracks, they’re ready!
• Optionally, you can put on a thin layer of BBQ sauce at this point, and either put them skin side down on a HOT grill, or put them under the broiler in the oven (my preference) to caramelize the sauce. Watch carefully so it doesn’t burn.