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Flavorful Smoked Chipotle Baby Back Ribs Recipe with Brown Sugar Rub

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Smoky, tender baby back ribs with a perfect balance of chipotle heat and brown sugar sweetness, featuring a sticky caramelized crust and deep smoky flavor.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds / 900–1130 grams total), trimmed of excess fat and membrane removed
  • 1/2 cup packed brown sugar (about 100 grams), preferably light brown sugar
  • 2 tablespoons chipotle powder (can substitute smoked paprika for less heat)
  • 1 tablespoon paprika (sweet or smoked preferred)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil or neutral oil
  • 1/4 cup apple cider vinegar (optional, for mop sauce or spritzing)

Instructions

  1. Prep the ribs (15 minutes): Remove the thin membrane from the back of the ribs by sliding a knife under the membrane edge, then use a paper towel to grip and pull it off. Trim any excess fat if needed.
  2. Make the brown sugar chipotle rub (5 minutes): In a bowl, mix brown sugar, chipotle powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Stir well to combine.
  3. Apply the rub (10 minutes): Lightly coat the ribs with olive oil to help the rub stick. Massage the dry rub generously all over both sides of the ribs, pressing it in with your fingers.
  4. Preheat the smoker or grill (15-20 minutes): Heat smoker to 225°F (107°C). Add wood chips or chunks for smoke. If using a charcoal grill, set up for indirect heat and add soaked wood chips in a foil pouch.
  5. Smoke the ribs (2.5 to 3 hours): Place ribs bone side down on smoker grate away from direct heat. Keep lid closed to maintain temperature and smoke. Every 45 minutes, spritz ribs lightly with apple cider vinegar to keep moist and add tang.
  6. Wrap the ribs (optional, 1 hour): After about 2.5 hours, wrap ribs tightly in aluminum foil with a splash of apple cider vinegar inside to steam and tenderize. Return to smoker for another hour (Texas Crutch).
  7. Unwrap and finish (30 minutes): Remove ribs from foil and place back on smoker for 30 minutes to firm up the bark and intensify flavor.
  8. Check for doneness: Ribs should be tender, meat pulling back from bones about 1/4 inch (6 mm), and internal temperature about 195°F (90°C) if using a thermometer.
  9. Rest and serve (10 minutes): Let ribs rest a few minutes before slicing between bones to redistribute juices.

Notes

If no smoker is available, slow-cook ribs in oven at 275°F (135°C) wrapped in foil for 2.5 hours, then broil or grill briefly to finish crust. Spritz ribs every 40-45 minutes with apple cider vinegar to keep moist. Wrapping ribs halfway through cooking (Texas Crutch) helps achieve tender meat. Avoid over-smoking to prevent bitterness. Rub can be prepared in advance and stored airtight for up to a month. For sticky glaze, brush BBQ sauce or honey-chipotle paste in last 10 minutes of smoking.

Nutrition

Keywords: smoked ribs, chipotle ribs, baby back ribs, brown sugar rub, BBQ ribs, smoked pork ribs, easy rib recipe, smoky ribs, barbecue

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