ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baby Back Ribs With Jackie's Dry Rub

Photo: Jennifer Davick; Styling: Scott Martin
Prep time 20 mins
Other time 6 hrs
Yield Makes 4 to 6 servings

Ingredients

  • Mesquite wood chips
  • 2 slabs baby back pork ribs (about 4 lb.)
  • 2 tablespoons mesquite liquid smoke
  • 2 tablespoons olive oil
  • 3 tablespoons Jackie's Dry Rub

How to Make It

  1. Soak wood chips in water 30 minutes. Prepare smoker according to manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature for 15 to 20 minutes.

  2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) Coat both sides of ribs with liquid smoke and olive oil. Sprinkle ribs with Jackie's Dry Rub, and rub into ribs.

  3. Drain mesquite wood chips, and place on coals. Place pork ribs on lower cooking grate; cover with smoker lid.

  4. Smoke ribs, maintaining temperature inside smoker between 225° and 250°, for 3 to 4 hours or until tender.