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Perfectly smoked baby back ribs with a sweet-savory glaze are a high protein, carnivore family favorite. These tender, meaty ribs are the star of any backyard barbecue.
Remove the silver skin membrane from the back of the ribs for improved tenderness and to allow seasoning penetration.
In a small bowl, mix brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, and smoked paprika to create the dry rub.
Evenly cover the ribs with the dry rub, pressing it onto all sides, and rest for at least 30 minutes at room temperature.
Preheat your smoker to 225°F using fruit wood (like apple or cherry) for gentle smoke; maintain consistent temperature throughout.
Place the ribs bone side down on the smoker grates, close the lid, and smoke for 3 hours undisturbed.
After 3 hours, wrap the ribs tightly in foil with 1/4 cup apple juice, and return to smoker for 2 more hours to braise and retain moisture.
Carefully remove ribs from foil, brush both sides generously with barbecue sauce, and place back on smoker unwrapped for 1 hour to set the glaze.
Check for doneness: ribs should be tender, internal temperature near 198°F–203°F, and a slight tug should cleanly expose the bone.
Rest the cooked ribs tented with foil for 10 minutes before slicing between bones; serve with remaining glaze if desired.
