Get ready for true fall‑off‑the‑bone perfection. These ribs start with an overnight marinade so the meat can soak up every bit of flavor before they ever hit the smoker. The next day, they go on low and slow at 250°F for 5½ hours, burning Premium Hardwood BBQ Pellets and Smokehouse pellets for that deep, rich, unmistakable smoke.
Throughout the cook, the ribs get mopped with apple juice to keep them tender, glossy, and just sweet enough. When they’re done, they rest in a warm oven with a splash of apple juice — the secret step that makes them unbelievably juicy and lets all that smoky goodness settle into the meat.
Whether you’re brand‑new to backyard smoking or a seasoned pitmaster, this rib cook will help you level up your BBQ game with simple, reliable steps that deliver big flavor every time. If smoked meats, pellet‑grill recipes, and backyard cooking are your thing, stick around — there’s plenty more coming off this smoker.
Ingredients
2 racks baby back pork ribs
1 onion
6 cloves garlic
1/2 stick butter
1 tablespoon pepper
1 tablespoon Kent Rollins rib rub (or rub of your choice)
1 1/2 teaspoons kosher salt
2 limes
Mustard
Apple juice
Extra salt and rib rub for dusting the ribs
The night before the cook
Coarsely chop the onion.
Add 1/2 stick of butter to a skillet with the onions.
Cook over medium heat until the onions are soft and translucent.
Add the pepper, rib rub, salt, and garlic to the skillet.
Cook for about 2 minutes to bloom the spices.
Remove from heat and puree the mixture in a blender.
Set aside to cool completely.
Remove the membrane from the back of the ribs.
Cut each rack in half.
Squeeze one lime over the back side of the ribs.
Rub a small amount of mustard onto the back of the ribs.
Spread a thin layer of the cooled puree mixture over the back of the ribs.
Sprinkle kosher salt evenly over the back of the ribs.
Sprinkle rib rub evenly over the back of the ribs.
Flip the ribs over and repeat the process on the meat side,
using more of the puree mixture and a heavier coating of rib rub.
Set in refrigerator overnight
Day of Cook
Remove ribs from the refrigerator.
Preheat smoker to 250°F and place a foil pan of water inside.
Arrange ribs bone‑side down on the grill.
After 1 hour, spray ribs with apple juice.
At hour 2, rotate ribs for even cooking and spray again.
During hours 3–5, continue rotating and spraying as needed.
Cook until ribs reach an internal temperature of 195–200°F.
Transfer ribs to a foil pan and add about 1/2 cup apple juice (or melted butter).
Cover tightly with foil and let rest for 1 hour.
Sweet Smokey Bacon topped Baked Beans
These smoked baked beans are the kind of backyard side dish that steals the show. They start with classic canned beans, but once they hit the smoker, everything changes. As they bubble low and slow, the beans soak up layers of deep, wood‑fired flavor while the brown sugar, mustard, Worcestershire, and ketchup melt together into a rich, tangy‑sweet sauce.
Thick‑cut bacon cooks right on top, basting the beans as it renders and adding that smoky, salty punch that makes every bite feel like campfire comfort food. The result is hearty, sticky, smoky baked beans that taste like they’ve been simmering all day — the perfect partner for ribs, brisket, pulled pork, or anything coming off the smoker.
Ingredients
3 cans baked beans or pork and beans
2 tablespoons brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/4 cup ketchup
3 slices bacon
Directions
Empty the beans into a foil pan.
Add the mustard, ketchup, brown sugar, and Worcestershire sauce.
Stir until everything is fully combined.
Lay the bacon slices evenly across the top.
Place the pan on the smoker, uncovered, and cook for 3 hours.
These ribs are always requested, we hope you give them a try!
Mary
@Southernspoon