It's center-of-the-sun hot in Atlanta right now, so you want to keep things easy. We used a store bought bbq sauce. I recommend taking the extra time at the grocery store to find one without high fructose corn syrup. That's harder than you'd think! Then we finished these bad boys on the grill to avoid the extra hour on the smoker and give them a little bit of char. More time for kicking back with a cold beer and some air conditioning.
I've never been a huge ribs fan (hard to look cute while gnawing at a bone!), but these were tender, full of smoky sweet flavor and well worth throwing caution to the wind and covering your face in sauce! Easy peasy recipe after the jump.
Smoked Baby Back Ribs
Serves 4 to 6
- 6 lbs (3 racks) pork baby back ribs
- Seasoned salt
- Lemon Pepper
- Your favorite BBQ sauce (We are big fans of the spicy sweet taste of Fox Bros. BBQ Sauce)
- Allow ribs to come to room temperature by leaving out for 1/2 hour prior to cooking
- Preheat your smoker to 250 degrees (this can take 20+ minutes, so plan accordingly)
- Rub a generous blend of seasoned salt and lemon pepper all over ribs
- Smoke ribs for 3 hours at 250 degrees . I added a full hopper of apple wood chips at the same time I put the ribs in the smoker, but hickory is a good alternative
- After 3 hours, move ribs from smoker to a grill preheated to medium-high and baste generously with BBQ sauce, flipping after about 5 minutes. Cook until temperature reaches 160 F. Don't overcook!
- Don't be shy, eat like a cave man!
|Don't be stingy...season the ribs generously|
|Smoke 'em if you got 'em|
|Glorious smoked ribs - eat up!|