Mesquite wood chips and apple juice bring tons of flavor to these fall-off-the-bone smoked baby back ribs that are perfect for entertaining.
Preparation Time
30 mins
Cooking Time
4 hr
Total Time
4 hr 30 mins
Calories
643 Calories
Recipe Instructions
Step 1
Remove membrane from back of ribs. Cut each rack into 3 rib pieces. Place ribs in a large bowl and fill with apple juice; soak for 8 hours to overnight.
Step 2
Preheat a smoker to 250 degrees F (120 degrees C).
Step 3
Remove ribs from apple juice, cover with dry rub, and wrap each piece in aluminum foil, creating a packet. Place foil packets, unstacked, onto wire racks. Reserve juice for cooking.
Step 4
Place wire racks into the preheated smoker. Pour reserved apple juice in the smoker's water pan. Cook ribs in the preheated smoker, maintaining a temperature of 250 degrees F (120 degrees C), for 3 hours.
Step 5
Put mesquite chips in the wood box and pull out foil packets. Remove ribs from foil and generously apply barbeque sauce; discard foil.
Step 6
Place ribs, bone side-down, back in the smoker and cook until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center of the ribs should read 145 degrees F (63 degrees C).
