Smoked Baby Back Pork Ribs

I’ve been slow smoking for many years now; however, I’m fairly new to pork ribs. One thing I’ve found recently, I love smoking baby back ribs! The time to cook pork ribs vs. brisket or pork butt is at least half (on average: 4 hours vs. 8+ for a pork butt). I particularly like the fact that I can start the ribs after lunch and serve them for dinner.

When preparing for ribs, you must consider how much to buy to cover your hungry peeps. Each rack of baby back’s has around 12-14 ribs and if you’re serving more than just ribs, you can safely plan on each person eating 3-4 ribs each…unless you have teenage boys, then plan on DOUBLE that amount.


Smoked Baby Back Pork Ribs
Prep time
Cook time
Total time
Serves: 6-10
  • 2-4 Racks Baby Back Ribs
  • Favorite Rub Black's or Salt Lick or homemade rub
  • Wood Chunks - Apple or Pecan
  1. Start out by removing the membrane from the back side of the ribs, great how to video here.
  2. After removal of the membrane, cut the rack of ribs in half alongside one of the bones (this will allow you to fit the ribs on your grill and in the rib rack)
  3. Apply generous amounts of a dry rub
  4. Light the Big Green Egg (BGE), loaded with apple or pecan wood chunks and natural lump charcoal. The V Rib Rack (pictured below) allows me to cook more racks of ribs, since they are positioned on their side.
  5. Place the platesetter with legs up and cooking grid on top
  6. Position V Rib Rack on top of cooking grid and add ribs into V Rib Rack
  7. Knowing when the ribs are done is a bit of a mystery, but what I’ve learned from experience is they usually cook in about 4-5 hours if I keep my heat between 225-250°F.
  8. Look for two tenderness signs: meat pulled from bone ends and the rack 'sags' when you pick it up (sometimes the meat will fall off the bone which means they are probably a bit overdone). Another rule I’ve used is the crack test: when you pick up the rack, membrane side down, the ribs will bend and meat will split/crack away from the bone.
  9. Your ribs are ready to be pulled now and rest before eating.

homemade rub

Blacks Rub

Salt Lick Rub

20120903-220048.jpg V Rib Rack for Big Green Egg, Primo, Kamado Ceramic Grills

I prefer to wrap in foil and let the ribs rest for about 30 minutes. Serve along with your favorite BBQ sides and enjoy! The greatest compliment is when someone says they don’t even need BBQ sauce.

Enjoy your lip smackin’ ribs!Winking smile20120903-220105.jpg






  1. Slow smoking is an art, not just a way to cook meat. Thanks for the recipe.

  2. Brian Cooper says:

    AHA! I am transitioning from a traditional cabinet smoker (that finally rusted out) to a large BGE. I have learned a lot about temperature management, but ribs (which were my specialty) have escaped me. Until now. Key learning: Place the platesetter with legs up and cooking grid on top. that would make a difference and also a space for a water pan (if you use one). I DO have a place setter….put the thing in legs down, ribs on setter….uh uh, bad idea…. will get away from you. Fabulous!

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