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Tender Smoked BBQ Baby Back Ribs with Easy Apple Cider Glaze

smoked baby back ribs - featured image
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Tender smoked baby back ribs with a subtle, bright apple cider glaze that balances smoky richness and sweetness. Perfect for backyard barbecues and gatherings.

Ingredients

Scale
  • 1 full rack baby back ribs (about 2–2.5 pounds / 900–1150 g), trimmed of excess fat and membrane removed
  • Dry Rub:
  • 1/4 cup (50 g) brown sugar (light or dark)
  • 2 tbsp paprika
  • 1 tbsp ground black pepper
  • 1 tbsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper (optional)
  • Apple Cider Glaze:
  • 1 cup (240 ml) apple cider (naturally sweet, unfiltered)
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 tbsp butter
  • Salt and freshly ground black pepper to taste
  • Smoking Wood: applewood or hickory chunks

Instructions

  1. Prepare the ribs (15 minutes): Remove the membrane from the back of the ribs by sliding a butter knife under the silver skin and pulling it off with a paper towel for grip. Trim excess fat if necessary.
  2. Apply the dry rub (10 minutes): Mix the dry rub ingredients in a bowl. Pat the ribs dry with paper towels, then generously coat both sides with the rub. Press the spices into the meat for better adhesion. Let the ribs sit at room temperature for about 20 minutes.
  3. Preheat the smoker (15 minutes): Set your smoker to maintain a steady 225°F (107°C). Add applewood or hickory chunks for smoke flavor.
  4. Smoke the ribs (2.5 to 3 hours): Place the ribs bone side down on the smoker rack. Smoke low and slow, keeping the temperature steady. Avoid opening the smoker frequently.
  5. Wrap the ribs (optional, 1 hour): For ultra-tender ribs, wrap them tightly in foil with a splash of apple cider inside the packet. Return to the smoker for another hour.
  6. Prepare the apple cider glaze (about 10 minutes): Combine apple cider, vinegar, honey, Dijon mustard, and butter in a saucepan. Simmer over medium heat until reduced by half and slightly thickened. Season with salt and pepper.
  7. Glaze and finish (30 minutes): Remove ribs from foil, place back on the smoker, and brush liberally with the glaze. Repeat glazing every 10 minutes for 30 minutes to build a shiny, sticky coating.
  8. Rest and serve (10 minutes): Let the ribs rest for 10 minutes after smoking. Slice between the bones and serve.

Notes

Remove the membrane for tender ribs. Maintain a steady smoker temperature of 225°F (107°C). Use small wood chunks for mild smoke. Brush glaze multiple times during the last 30 minutes for a glossy finish. Let ribs rest before slicing to keep juices inside. Wrapping ribs with apple cider inside foil helps keep meat moist and tender.

Nutrition

Keywords: smoked ribs, baby back ribs, apple cider glaze, BBQ ribs, smoked BBQ, easy ribs recipe, backyard barbecue, tender ribs

Find it online: https://zorbmeal.com/tender-smoked-bbq-baby-back-ribs-with-easy-apple-cider-glaze-recipe/