Smoking baby back ribs is not like throwing a steak on the grill. It takes patience and time to create the perfect smoked baby back ribs, usually around 4 hours. So, after all your time spent in preparation and smoking, you want the best chance to have them turn out perfectly.
As you improve and become a more seasoned smoker, the chances of making a mistake diminish. Here are 6 tips to learn ahead of time to avoid making costly mistakes and ruining your baby back ribs.
And if you are looking for a complete guide to making baby back ribs, check out my recipe here.
1) Not cleaning or oiling your grill
This is the biggest NO-NO! Do you really want your last smoking session’s old filthy grease and fat drippings sticking to your pristine baby back ribs, imparting an awful and disgusting taste? I think not! And it only takes two steps to have a completely gunk-free grill grate to lay those beautiful (and expensive!) baby back ribs on.
The solution? Fire up your smoker and leave the lid closed until you reach your desired temperature. Then lift the lid and scrape all the now burned, old gunk off the grill grates with your grill brush. It’s that simple: two steps! Easy to forget, but don’t. Then, pour cooking oil on a paper towel, then using tongs to hold the oily paper towel, liberally wipe the grill grates until they look very clean.
2) Using lighter fluid to start your fire
Wait, I have an idea. Just before you start your smoker, go to the gas station and fill up your car with gasoline. When your gas tank is full, and you’re returning the nozzle to the pump, take an extra minute and lay your baby back ribs on the ground, point the nozzle of the gas pump over the ribs, and squeeze the handle. You might as well do this because that is what your baby back ribs are going to taste like if you use lighter fluid to start your smoking fire.
The solution? A charcoal chimney fire starter, which was invented to prevent such a catastrophe. Please use it.
3) Rib rub doesn’t stick to the ribs
This is not good. We’re not talking about adding a light sprinkle of rib rub here. You want the rib rub PACKED onto the ribs in every corner and nook and cranny. Without enough rib rub put on this early in the game, four long and hard-earned hours later, your baby back ribs are lacking punch and flavor. Believe me, I’ve done this, and it is so disappointing after all that work.
The solution? With a kitchen brush, liberally brush on good old-fashioned yellow mustard all over your baby back ribs. Lay it on thick. Then liberally apply your rub everywhere on the ribs, and pat it on to make sure it completely adheres. Now, your rib rub will not fall of your baby back ribs when lifting them up to take to the smoker. The yellow mustard adds no real flavor but does add one more moisture component to keep your baby back ribs juicy.
4) Letting the fire go out
What this really means is that you got too busy doing something else, and you forgot to look at your temperature gauge or into your firebox. That is the only way it could have happened. Smoking takes patience and dedication. I know watching the temperature gauge and the firebox for four to twelve hours (or longer, sometimes much longer!) is tedious work, but that is why we chose to participate in the laborious smoking brotherhood. Because it’s challenging and rewarding all at the same time.
The solution? Don’t look away and pay attention. Again, I know, because I’ve done this. Maybe more than once.
5) Not knowing when the baby back ribs are finished smoking
OK, this can be a really tough one, even for experienced rib smokers. If the baby back ribs are “fall off the bone tender,” then you have totally ruined your ribs. They are overcooked, mushy, and lacking in flavor. You might have just as well made a baby back rib stew. If the baby back ribs are undercooked, then they are tough and chewy because the fats and collagen have not had the proper time to melt into the meat. You want your baby back ribs to have a slight tug and pull when you bite into it and pull it from the bone. The meat should be tender and juicy, full of meat and fat flavor with a little “give” as you chew.
The solution? There are a few methods to check and see if your baby back ribs are finished smoking.
1. Check the temperature with a meat thermometer. Place the thermometer probe between the bones into the largest piece of meat. The thermometer should slide into the meat very easily. The temperature should be between 198 and 207 degrees.
2. Pick up the ribs vertically with a pair of tongs. If the entire rib rack bends like it wants to do a backflip, then your baby back ribs are most likely done.
3. Take a wooden skewer and slide it into the meat between the bones. If the skewer slides in very easily, then they are most likely done. If you feel resistance or struggle to push the skewer in, then they are not done.
4. Pull a rib with meat off of the baby back rib rack. It should pull away without much tear or resistance. The tug and give will tell you if the ribs are done.
5. Taste it. Eat the rib you just pulled off. You will know.
6) Not letting the baby back ribs rest
Any meat, baby back ribs included, need to rest a bit before you carve into it. A large prime rib should rest for at least 30 – 45 minutes before you carve it up. Baby back ribs won’t take nearly that long, but let them rest for at least 10 minutes. The reason for this is fairly simple. When you pull the baby back ribs off the smoker, the meat is still hot and cooking, and the juices are more liquid. If you carve too soon, the juice runs out onto your cutting board, and the ribs can dry out. But don’t wait too long, or they will get cold.
The solution? Let the ribs rest for around 10 minutes. Enjoy!
Thanks for the information! Appreciate the seasoning tips.