One of my favorite things to do during the summer is to smoke baby back ribs. Using my electric smoker, I usually make a ton of crowd pleasing slabs of ribs seasoned with my special pork dry rub mix and then covered with tangy barbeque sauce. As long as you can regulate the temperature of your grill or smoker, making these ribs is almost fail-proof.

Smoked Babyback Ribs


3 slabs Baby Back Ribs

2 tbl Olive Oil

1/4 cu Wayne’s Pork Dry Rub Mix

1 cu Wayne’s BBQ Sauce (optional)


Rinse ribs and pat them dry with a paper towel. Using a paring or other sharp knife, peel away the white membrane on the backside of the ribs (or have your butcher do it for you). Liberally coat them with the dry rub mix. Place them on a baking sheet and cover with plastic or place them inside of a large 2 gallon sealable plastic bag. Refrigerate for 6 hours or overnight.

Prepare your grill or smoker. If you are using a grill, set it up for indirect cooking with the coals on the side. The ideal smoking temperature is 225 degrees F. Whether you are using a grill, charcoal smoker, gas smoker or electric smoker, be sure to monitor and regulate the temperature.

Place ribs in the smoker for 4 hours. Avoid the temptation to check on the ribs, they’ll be fine. If you want bbq cooked into your ribs, After 3 1/2 hours, open your smoker and quickly (and liberally) brush barbecue sauce on both sides of the ribs. Return the ribs to the smoker for an additional 30 minutes to an hour. Extra time will make the ribs a bit more tender.

Remove ribs from the oven and let them rest for an additional 10 minutes before serving. Serve with additional barbeque sauce, potato salad, coleslaw and something sweet, like a peach cobbler, for dessert.