The Instant Pothead

Competition-Style Shmoked Baby Back Ribs

Cook temp: 240°F
Method: 2–1–1 (smoke → wrap → set glaze)
Cook time: ~4 hours

Ingredients (per rack)

Binder (choose one)

  • 1–2 tsp avocado oil (recommended — neutral & high smoke point)
  • OR olive oil, yellow mustard, or even plain water (all work fine — the binder is just glue for the rub)

Rib Rub (enough for 1 rack, scale as needed)

  • 25 g (2 Tbsp) light brown sugar
  • 15 g (1 Tbsp) paprika (regular or smoked)
  • 9 g (1 ½ tsp) kosher salt (coarse)
  • 8 g (1 Tbsp) coarse black pepper
  • 3 g (1 tsp) chili powder
  • 3 g (1 tsp) garlic powder
  • 3 g (1 tsp) onion powder
  • 1 g (¼ tsp) cayenne pepper (adjust to taste)
  • 1 g (¼ tsp) ground mustard
  • 1 g (¼ tsp) ground cumin

Apply rub heavier on the meat side, lighter on the bone side.

Simple 1:1 Spritz

  • ½ cup apple juice
  • ½ cup apple cider vinegar

Wrap Flavor Pack (per rack)

  • 2 Tbsp unsalted butter (thin slices)
  • 1 Tbsp brown sugar
  • 1 Tbsp honey (or agave)
  • 2 Tbsp apple juice

Glaze

  • ½ cup BBQ sauce (e.g., Blues Hog Original), warmed and thinned with 1–2 Tbsp apple juice

Wood Chunks (ideal → still good in a pinch)

  1. Hickory + cherry (best balance of smoke + color)
  2. Cherry (deep mahogany, sweet)
  3. Apple (light & classic with pork)
  4. Pecan (nutty, mild)
  5. Oak (neutral, steady)
  6. Maple or peach (subtle sweet)
  7. Mesquite (use sparingly — strong, can turn bitter)

Load smoker with charcoal, nest chunks every few inches in the hopper so they burn progressively.

Step-by-Step

1. Prep (Day Before)

  1. Remove membrane from the bone side (non-optional).
  2. Trim ragged edges.
  3. Apply binder (avocado oil or other).
  4. Apply rub (start light on the bone side, finish heavier on the meat side).
  5. Place on a cooling rack over sheet pan, loosely cover with foil/plastic wrap. Refrigerate overnight.
    • Pro tip: Uncover for the last hour in the fridge to help bark form faster.

2. Smoke (2 hours)

  1. Preheat smoker to 240°F.
  2. Place ribs bone-side down.
  3. At 1 hr: spritz lightly with apple juice/ACV mix. Rotate racks if cooking multiples.
  4. At 2 hrs: check color (deep mahogany, rub set, ~¼” bone pullback).

3. Wrap (1 hour, butcher paper recommended)

  1. On butcher paper (or foil), lay butter → sugar → honey → juice.
  2. Place ribs meat-side down. Wrap snug.
  3. Return to smoker for ~1 hour.

4. Glaze (30–45 minutes)

  1. Unwrap carefully (watch steam).
  2. Flip ribs meat-side up.
  3. Brush a thin, even coat of warmed/thinned BBQ sauce.
  4. Return unwrapped for 30–45 min until glaze is tacky and shiny, not wet.

5. Doneness Checks

  • Bend test: lift ⅓ from end, rack bends and just cracks on top.
  • Toothpick: slides in/out between bones easily.
  • Internal temp often ~195–203°F, but feel matters more.

6. Rest & Transport

  • Short trip (<1 hr): place in foil pan, tent loosely with foil.
  • Longer hold (1–3 hrs): wrap each rack lightly in foil, then in a towel, place in dry cooler. Stays hot ~3 hrs. Bark softens slightly but not ruined.

7. Slice & Serve

  • Rest 10–15 minutes.
  • Slice bone-side up for clean cuts, serve meat-side up.
  • Optional: light rub dust over finished ribs for aroma and color.