Pecan-Smoked Baby Back Ribs

By Sprig Originals ✓ · cooked up in Sprig

Two racks of baby backs get a simple pantry rub, five hours over pecan wood at 250°F, and a foil wrap with butter and brown sugar that takes them to 203°F and pull-apart tender. A quick glaze at the end sets a sticky, glossy crust. Almost all of the time is hands-off — start mid-morning and eat at dinner.

Ingredients

• 2 racks baby back pork ribs (about 2 lb each)
• 2 tbsp yellow mustard
• 1/2 cup light brown sugar, packed
• 2 tbsp paprika
• 1 tbsp kosher salt
• 1 tbsp coarse black pepper
• 2 tsp garlic powder
• 2 tsp onion powder

• 4 chunks pecan wood chunks (or 3 cups pecan chips)
• 1 1/2 cups apple juice
• 4 tbsp unsalted butter
• 3/4 cup barbecue sauce

Instructions

1. Flip the racks bone-side up and slide a butter knife under the thin silverskin membrane at one end; grab it with a paper towel and peel it off. Rub both racks all over with the yellow mustard, then mix the brown sugar, paprika, salt, pepper, garlic powder and onion powder and pat all but 2 tablespoons of it onto the meat. Let the ribs sit at room temperature while the smoker comes up.
2. Set up your smoker for indirect heat at 250°F (120°C) and add the pecan wood chunks. Wait until the smoke runs thin and blue, not white and billowing, before the ribs go on.
3. Lay the racks bone-side down on the grate, close the lid, and smoke undisturbed for 1 hour. Pour 1 cup of the apple juice into a spray bottle and, after that first hour, spritz the ribs lightly every 45 minutes. Smoke for 3 hours total, keeping the pit at 250°F.
4. Tear off two double layers of heavy foil. On each, scatter 1 tablespoon of the reserved rub, dot with 2 tablespoons butter cut into pieces, and splash on 1/4 cup apple juice. Set a rack meat-side down on each and wrap tightly.
5. Return the wrapped racks to the smoker and cook 2 more hours, until a probe slides into the meat between the bones with no resistance and the internal temperature reads 200–205°F (93–96°C). Baby backs are done on feel as much as temperature — if they are still firm at 203°F, give them another 20 minutes wrapped.
6. Unwrap carefully (the liquid is scalding), set the racks meat-side up straight on the grate, and brush with the barbecue sauce. Smoke uncovered 20 to 30 minutes more until the glaze is tacky and no longer wet.
7. Rest the racks on a board, loosely tented with foil, for 15 minutes. Slice between the bones and serve with any extra sauce.

Chef's tips

Nutrition (per serving, estimated)

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