The Ultimate Guide to Baby Back Ribs on the Weber Smokey Mountain

Setting Up for Baby Back Rib Success

Spending a laid-back weekend grilling in the backyard is a fantastic way to enjoy time with family and friends. Baby back ribs are a stand-out choice when time and appetite permit. The approach here keeps things classic and straightforward, focusing on proven technique and authentic flavors.

Begin with olive oil as a binder and a savory barbecue rub that balances smart seasoning with subtle sweetness. Add a coating of 16-mesh black pepper for extra punch. For wood, select a combination of applewood chunks and a touch of hickory. This blend imparts outstanding smoke flavor that suits ribs perfectly.

The Weber Smokey Mountain is an ideal cooker for this meal. Set up the grill using the minion method by placing the wood chunks among high-quality briquettes. Allow the grill to come to temperature, targeting 250°F for best results.

Prepping Baby Back Ribs: Simple Steps for Big Flavor

Choose two racks of baby back ribs. Remove the membrane and trim any uneven edges for a uniform cook. Rub them down with olive oil, then cover evenly with black pepper and your preferred barbecue rub. Butchers sometimes include odd cuts, so trim as needed to ensure everything cooks evenly.

Let the ribs sweat with the seasonings for 15 to 20 minutes while the smoker comes to temperature. Allowing this time helps the rub fuse to the surface and yields better bark after smoking.

Smoking Ribs on the Weber Smokey Mountain

With your smoker steady at 225 to 250°F, place the racks on the grates with adequate spacing. Close the lid to maintain even heat. The Weber Smokey Mountain maintains its temperature well and is popular for reliability.

For consistent results, adjust the vents so two are open about one-third of the way and the last vent is open halfway. This arrangement helps hold the ideal 250°F temperature.

Let the ribs smoke undisturbed for about ninety minutes. Keeping the cooker closed allows for a moist environment that encourages a deep bark and juicy meat.

Spritzing and Wrapping: Maintaining Rib Perfection

During the smoke, inspect for any dry edges. If needed, spritz the ribs lightly with a blend of vinegar, Worcestershire sauce, and water to retain moisture and help the bark develop. Continue to cook for another hour or so.

If short on time or aiming for extra tenderness, raise the temperature to 275°F and wrap the ribs in foil briefly. Limit foil time to what is necessary to reach tenderness—an internal temperature of about 201°F is ideal.

Saucing and Finishing

Once the ribs are probe tender, brush them with your favorite sauce. Return them to the grill or smoker unwrapped for a few minutes to allow the sauce to glaze. Slice between the bones for even portions.

The final product should be juicy, flavorful baby back ribs with a balanced sweet and savory crust, a gentle kiss of smoke, and an ideal bite.

Key Tips for Better Baby Back Ribs on the Weber Smokey Mountain

• Use olive oil as a binder and a well-balanced barbecue rub for deep flavor.

• Maintain 225 to 250°F in the smoker for even cooking and tenderness.

• Select a combination of applewood and hickory for a distinctive smoke profile.

• Spritz with a vinegar and Worcestershire blend to prevent dryness and encourage bark formation.

• Wrap briefly for tenderness, checking for doneness with a probe.

• Finish with a generous coating of sauce and glaze until shiny and set.

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Discover how to elevate your backyard barbecue and make your next batch of ribs a standout success.