Get ready to transform your kitchen into a Texas BBQ paradise with these mouthwatering Baby Back Ribs that will make your taste buds dance! Imagine tender, fall-off-the-bone ribs with a perfect balance of smoky, sweet, and spicy flavors that'll have your guests begging for your secret recipe. Whether you're a backyard grilling champion or a weekend BBQ enthusiast, these Texas-style ribs are about to become your new culinary obsession.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks baby back ribs
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- Salt to taste
- BBQ sauce for glazing
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under the thin white membrane and peeling it off completely using a paper towel for grip.
- In a small bowl, mix brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and salt to create a dry rub seasoning.
- Pat the ribs dry with paper towels and generously coat both sides of the racks with the prepared dry rub, massaging the seasoning into the meat thoroughly.
- Preheat your oven to 275°F (135°C) or prepare a smoker at the same temperature with indirect heat.
- Wrap the seasoned ribs tightly in aluminum foil, creating a sealed packet that will help retain moisture during slow cooking.
- Place the foil-wrapped ribs on a baking sheet or in the smoker and cook for
- 5 hours, maintaining a consistent low temperature.
- After
- 5 hours, carefully unwrap the ribs and brush generously with BBQ sauce on both sides.
- Return the ribs to the oven or smoker, uncovered, and cook for an additional 30 minutes to allow the BBQ sauce to caramelize and create a sticky glaze.
- Remove the ribs from heat and let them rest for 10-15 minutes before cutting between the bones.
- Slice the ribs into individual portions and serve hot with extra BBQ sauce on the side.
Tips
- Always remove the membrane from the back of the ribs for maximum tenderness and better seasoning absorption.
- Don't be shy with the dry rub - massage it thoroughly into the meat to ensure deep flavor penetration.
- Low and slow is the key to perfect ribs. Maintain a consistent low temperature around 275°F for maximum meat tenderness.
- Wrapping the ribs in foil helps retain moisture and creates incredibly juicy meat.
- For an extra smoky flavor, consider using wood chips like hickory or mesquite if you're using a smoker.
- Let the ribs rest after cooking to allow the juices to redistribute, ensuring each bite is succulent and flavorful.
- Choose a high-quality BBQ sauce that complements the dry rub for the best glazing results.
- If you don't have a smoker, your oven works perfectly - the foil packet method mimics smoking techniques.
Nutrition Facts
Calories: 641kcal
Carbohydrates: 57g
Protein: 32g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 100mg
