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EASY Smoked Baby Back Ribs

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A plate of smoked pork ribs on a table

Meaty. Smoky. Juicy. Tender. And EASY! Cook delicious EASY Smoked Baby Back Ribs with just three simple steps in your electric smoker!

My hubby got a new toy last year—an electric smoker—and we’re all enjoying his outdoor cooking adventures. We’ve sampled smoked turkey for Thanksgiving, smoked chicken wings for football season, smoked beef jerky, and now smoked ribs!

After a full week in the office, we love getting outside so this time of year you’ll find us grilling—and now smoking—several times a week. Today, I’m sharing a simple three-step Easy Smoked Baby Back Ribs recipe for the electric smoker.

Smoked Baby Back Ribs | Life, Love, and Good Food

Besides the meat, all you need is olive oil, seasoning salt, and a good maple or applewood flavored grill rub like Grill Mates Smokehouse Maple.

Pouring olive oil on racks of baby ribs on a counter

Step 1: Marinate the ribs

Trim the fat from the ribs (if necessary) and rub 1 tablespoon of olive oil all over each rack of ribs.

Shaking spice rub on racks of baby ribs on a counter

Sprinkle the ribs liberally with seasoning rub and salt, about a 2-to-1 ratio, on both sides.

A rack of ribs on plastic wrap on the counter

Wrap each rack tightly in plastic wrap and refrigerate for 24 hours, or overnight.

A man smoking ribs in an electric smoker

Step 2: Smoke ribs for 4 hours

Set the smoker to 225 degrees. Add soaked hickory wood chips in the bottom of the smoker (follow your manufacturer’s instructions).  Unwrap the ribs and place evenly on the racks of your electric smoker. Close the door and cook for 4 hours.

Be patient and enjoy the aroma coming from those ribs inside the smoker!

Food cooking in an electric smoker, with Smoked Baby Rack Ribs

Step 3: Wrap ribs in foil and cook two hours

Remove the ribs and wrap each rack tightly in aluminum foil. Return to the smoker and cook for 2 more hours.

A man wrapping ribs in aluminum foil

Made this recipe yesterday for the 4th of July. Absolutely awesome!! I started using a smoker last year and this was the best thing to come out of it so far. Everyone loved the ribs — hanks for sharing the recipe. Todd

A man wrapping smoked baby back ribs in aluminum foil

Remove the ribs and cut into sections with one or two bones each and serve with your favorite barbecue sauce for dipping. Follow these easy steps and experiment with different sauces and rubs to find your favorite combination. Enjoy cooking outdoors, friends!

A plate of food with broccoli, macaroni and cheese, with Smoked Baby Back Ribs

You might be interested to know…

Since this post was originally shared, we’ve continued perfecting our rib smoking skills and have developed a recipe for dry rub that we especially enjoy. You might want to check out our post on How to Make the BEST Electric Smoker Ribs that includes our recipe for sweet and smoky dry rub, mop sauce, and barbecue sauce, too!

Easy Smoked Baby Back Ribs Recipe

This Easy Smoked Baby Back Ribs recipe is certainly a great one if you’re just beginning to experiment with cooking in an electric smoker, and this recipe for EASY Homemade Barbecue Sauce is a yummy dipping sauce for those succulent ribs.

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Yield: 6 - 8 servings

EASY Smoked Baby Back Ribs

Food cooking in an electric smoker, with Smoked Baby Rack Ribs

Meaty. Smoky. Juicy. Tender. And EASY! Cook delicious EASY Smoked Baby Back Ribs with just three simple steps in your electric smoker!

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 2-3 racks baby back ribs
  • smokehouse maple seasoning
  • seasoning salt
  • olive oil
  • hickory wood chips

Instructions

  1. The day before:
  2. Rub each rack of baby back ribs with about a tablespoon of olive oil on both sides. Liberally sprinkle with smokehouse maple seasoning and seasoning salt. (The ratio of seasoning to salt should be 2:1.) Wrap tightly in plastic wrap and refrigerate for 24 hours.
  3. Smoking day:
  4. Follow manufacturer's directions for your electric smoker. Soak hickory chips in water and place in bottom of smoker
  5. Preheat electric smoker to 225 degrees. Add hickory wood chips (follow your manufacturer's directions).
  6. Unwrap ribs and place evening on racks in smoker. Cook for 4 hours.
  7. Remove ribs from smoker and wrap tightly in aluminum foil. Return to the smoker and cook 2 more hours.
  8. Remove ribs from smoker and serve with barbecue sauce for dipping.

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Nutrition Information:

Yield:

6

Serving Size:

1 Servings

Amount Per Serving: Calories: 546Total Fat: 38gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 132mgSodium: 550mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 37g

Did you make this recipe?

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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Kim Pecoraro

Monday 25th of May 2020

These were PERFECT! Thank you for the recipe.

Frank Pullen

Thursday 16th of January 2020

3-2-1 method hands down is best, I like dry ribs so I skip the sauce step, as the man said fall of the bone, thx

Kurt

Sunday 16th of June 2019

I have struggled with my attempts to smoke baby backs. I tried your method tonight and not only is it simple but they were the best ribs I've ever done. Thank you.

Timbob

Sunday 12th of May 2019

the 3 2 1 method is a basic and foolproof method that works every time. Ribs shud be falling off the bone and tender. I do not take the time to soak them over nite and they still turn out wonderfull. the mac and cheese recipe is on masterbuilts web site along with a bunch other yummy recipes.

Andrew

Sunday 6th of January 2019

Great simple recipe. Mine came out great except O should have been more generous with the rub. Very moist and tender.

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