I had never had ribs before coming to the US, but totally fell in love with them after I had my first ribs at Everett and Jones Barbeque in Oakland, California back in my college days. Since then I’ve tried ribs at many restaurants to find the best smoked ribs but none of them satisfied me. It wasn’t until 5 years ago when my friend John bought a new smoker and invited us over for dinner one night and made these amazing Smoked Baby Back Ribs.
My friend John who makes the best smoked ribs!
Since that day, I’ve been a big fan of his smoked ribs and I have indulged myself with these delicious ribs on many occasions. Recently when he invited us and other friends for dinner one night, I had to ask if he could share his recipe, and he kindly agreed to be my first non-blogger guest.
So everyone, please meet my dear friend, John. He’s one of my husband’s best friends since elementary school and they had gone to the same schools all the way through college. Even after graduating from college, both of them continued to live in the same area and often hang out together. The only difference now is that both of them are married with two children. John’s wife is now my close friend, and their children are our children’s friends – basically his family is like our extended family.
The day of his dinner party, I sent my husband to John’s house at eight in the morning to take pictures of step-by-step tutorials before the smoking was in process (it takes hours to prepare). I was actually surprised how much time and effort is required to make these ribs. If you look at the Notes section in the recipe, you will see where John got this original recipe from. You can also tell why this is simply the best of best ribs recipes based on the accolades its won over the years.
I have been dreaming of getting our own smoker so that we can smoke our own ribs, and now that John’s recipe has been revealed I asked my husband if we can buy a smoker so that I can finally enjoy these ribs every month. Unexpectedly his answer was no, and he said it’s because these ribs are John’s signature dish. That’s really true. John’s smoked ribs have been my favorite of all the places I’ve tried. He knows how much I love these ribs because I can’t stop saying how delicious these are every time I eat it. So John, we’ll continue to be over at your house whenever you make these amazing ribs!
If you are like us and don’t own a smoker, today’s recipe may not be useful, but I hope you enjoy reading on how the best smoked baby back ribs are prepared. Thanks John for teaching us how to make ribs, and I look forward to your next invitation! 
Ingredients:
- 6 Pork baby back ribs slabs (2 lbs per slab)
- KC Masterpiece BBQ Sauce
- Honey
- 1/4 cup sugar
- 1/4 cup salt
- 1/8 cup brown sugar
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon Accent (optional)
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
Instructions:
- Trim excess fat and extra meat so the rib thickness is even throughout.
- Place slabs of ribs inside a roasting pan.
- Mix dry rub ingredients together thoroughly.
- Generously sprinkle a layer over the ribs.
- Allow the marinated ribs to sit at room temperature for 1 hour before cooking. The salt in the rub draws moisture from the meat, forming a red ruby liquid covering the surface (see below).
- After applying the dry rub, you can start preparing the smoker because it takes a while for the smoker to sustain consistent temperature. The directions below is for a water pan smoker and specifically the Web “Smokey Mountain Cooker”. If you have a different smoker the end result might not turn out the same, adapt cooking time and method based on your manufacture’s direction.
- John made a few changes to the original recipe to make the smoking process easier. First he bought a larger water pan so he doesn’t have to refill water while smoking, and two, cover up the pan with aluminum foil so the cleaning will be a breeze. If you use the standard water pan make sure it stays filled during the smoking process. If you refill with cold water it could affect the smoker temperature so try to use hot water.
- This recipe requires 12-15 pound of charcoal. Light up charcoal in a chimney starter (do not use charcoals pre-soaked in lighter fluid). For direction on how to use a chimney starter, view the video here.
- After the charcoal burns for about 15 minutes, pour into smoker.
- Immediately add another chimney of "unlit" charcoal on top.
- Place the wood chunk on top of the charcoal.
- When the smoke wood starts catching on fire, assemble the cooker. Put the water pan in place and fill it with cool tap water. Close all three bottom vents, but set the top vent fully open and leave it that way during the entire cooking process.
- Allow the smoker to sit for about an hour before adding the ribs to the cooker. It’s not required but it is much easier to smoke with a rib rack.
- When the temperature is stable at 225°F, add rib to smoker. Do not add rib before the temperature is consistent.
- After three hours, open the cooker for the first time and turn the ribs over.
- Replace the lid and open the bottom vents to increase the cooker temperature to 250-275°F. Check if the meat is done after 1 more hour and every 30 minutes thereafter. The ribs will be done when they have a nice, brown color and the meat passes the “tear test.” Tear test - Take hold of two adjacent bones toward the middle of the slab and give them a pull. If the meat offers a bit of resistance but then tears easily, you know the ribs are done just right.
- Sauce the ribs on both sides with a mixture of 5 parts KC Masterpiece Original Flavor barbecue sauce to 1 part honey. Serve immediately.
Notes
Slightly adapted from Virtual Webber Bullet.com originally from Mike Scrutchfield's recipe and cooking procedure, which won the prestigious title "Best Ribs in the Universe" aka BRITU at the 1996 American Royal Invitational, the 1993 American Royal Open Bar-B-Que contest as the “Overall Grand Champion”, and "Reserve Grand Champion" at the 1994 American Royal Open.
Enjoy!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 132 comments… read them below or add one }
Oh dear.. they look heavenly! I am on my way home and eating my dinner will be thinking about these ribs!!
Oh my……. I bet this is the most delicious ribs. Just looking at the pictures already makes me drooling …. down to my keyboard!
As soon as I saw the title of this post I knew I was in for a treat. Nami and John, you did not dissapoint with this post. THIS LOOKS AMAZING!!
Great post Nami & John. This is an official request to be invited to the next smoking dinner party, please, please.
Enjoy your holiday Nami.
All I can say is wow, now I need to wipe my keyboard with all of that liquid coming out of my mouth
That looks so good!!!
Thanks for your good friend John for his kind sharing. This look absolutely delicious and tempting! I don’t own a smoker but i might try this recipe using oven..Happy A lovely short break Nami.
Oh, yum!!! These ribs are so full of flavour and I loved the rub! Loved your stepwise instructions. This is so tempting…my mouth is watering already!
wow looks nice! but i thought you only share Japanese recipe. This is definitely not Japanese, isn’t it?
I wrote in my FAQs page but I also share and keep non-Japanese recipes that my family enjoys on my blog as this is my just one cookbook where I keep all my recipes. Thanks!
OMG Nami! I would love to get a smoker. I’ve been thinking about it for a long time, especially when I’ve been seeing a lot of smoked dishes on TV….the ribs look so good….I would totally love to be able to make it…hope my boyfriend would let me get one.
Ribs don’t usually look so wonderful my friend, they are so inspired! You come over sometime and goodbye vegetarianism
Cheers
Choc Chip Uru
Fantastic ribs! I think I must invest in a smoker
Those look just wonderful. I’ve actually never made baby back ribs for some reason. I always just order them at restaurants. Maybe I should finally give them a try!
I see why you enjoy going to John’s house for dinner. My husband handles the grill when it comes to ribs and we never get enough of them. He started using a chimney a couple years sgo to get away from charcoal lighter fluid. Enjoy your vacation and I hope the food is fantastic wherever you go.
It’s almost mission impossible for me, so many steps to follow & I got lost halfway. Hahaha! I was trying to see if it’s possible to use the bbq method but I think I’ll drop the idea. I’ll just sit back & watch & wait to be serve. Heehee! It’s really nice to read all about John & the closeness your family shares with him. Lovely!
Hi John – your ribs look fantastic!
I really should utilise our outdoor built in bbq more often for smoking fish and meat. Bookmarking this for when it starts getting warmer. Must try as there is not much better in the world than a smell of smoked meat.
Looks fantastic! I’ll have to look into getting a smoker, definitely worth it for something like this.
You are lucky to have a close friend who makes the best baby back ribs! I haven’t had a good one in ages! Unfortunately, it’s not something commonly eaten here in Italy. Love this post and maybe I can make something out of it without having a smoker. Oh my Nami, my craving just started! Enjoy your vacation!
This made my mouth water. I don’t have a smoker but I sure wish I did. lol
With so much work going into cooking these ribs, they are better be good! Very interesting read Nami, and have a good vacation.
My mouth is watering looking at these photographs. Insanely delicious!
I’m positively drooling – lip smacking! John looks like a friend everyone needs!
That looks awesome. Don’t think I can get the BBQ sauce though. Would love to make these
Oh WOW, what a phenomenal recipe. Your friend John should go into business selling this brilliant ribs.
Mandy
Enjoy your vacation.
Oh my gosh, how delicious! I actually use the same ingredients you did for ribs — Masterpiece Sauce + honey, but I never thought of smoking it. I don’t have a smoker, will an ordinary grill do? Thanks for sharing the recipe, Nami. I will keep this in my recipe file — definitely a classic! Enjoy your vacation
Nami these sound delicious. However you can still smoke these with your BBQ pit. Many years ago I wrote a article on this topic and taught how you can even smoke directly on your stove. Since I haven’t used this particular technique in quite sometime I will find my instructions and send them to you. I may have even blogged about it in my early years. I will check.
However, my guess is you’ll never like them as much as you do your friends. Just like when mom makes special dishes, it never tastes as good as when she makes it.
Thanks for sharing this.
Wow!! I could not click fast enough to get over here to see these ribs. How cool that your hubby’s childhood friend is still so close to you both. Well done to both of you for posting these fabulous ribs.
Enjoy your vacation Nami!! 
Oh my, ribs are definitely one of my weaknesses and these look amazing! Thanks for sharing your friend, Nami!
I am not much of a meat lover, but yours looks great ! fantastic seasoning recipe.
Nami, we started subscribing recently. I think your hubby is right.. John’s ribs are great also because it’s John’s touch but the time and care makes a huge difference. Hello John, and congrats on being featured for your great recipe!
Thanks for all the great comments. Smoking is great if you have large parties. I’ve smoked up to 9 racks of ribs at the same time, or 15lb of pork shoulder for pulled pork. It’s enough to feed a small army – or send everyone home with leftovers
. Don’t let all the steps intimidate you. You can’t really go wrong, just keep the heat low and let it cook!
Oh, I bet these are SO good! It looks like a little bit of work is involved but the result would be well worth it. How exciting to see a man cooking
What a great recipe. I’ve smoked ribs before and it is definitely a procedure so it is very nice that you have a friend who is expert at it so you need not go to the trouble. A couple of years ago we bought a Smoke Daddy http://www.smokedaddyinc.com/ which attaches to your BBQ and cold smokes. I’ve had great success with it doing a hot and cold smoked salmon http://kitcheninspirations.wordpress.com/2012/07/10/hot-and-cold-smoked-wild-pacific-salmon/.
It’s lovely that John allowed you to document his rib smoking process.
What a succulent looking ribs. My mouth is watering just by looking at it. I’m sure it’s worth the time cooking it because of the wonderful flavor. Enjoy your vacation, Nami!
They look terrific! I wish I had such a friend (I generally cook for mine)… ;-P
Cheers,
Rosa
Wonderful directions for smoked ribs! My husband’s favorite is also Everett and Jones, if we are anywhere close by- we have to stop in for their ribs;-) Enjoy your weekend and thanks for sharing your friend John’s recipe! They look amazing- will have to hide these photos from my husband or we will be in the car driving over to Oakland,lol!
oh dear heavens, hold the smoker, I’m on my way!! That looks too scrummy, Nami, and a fascinating read. brilliant!
Smokers are great – the kind John has is the best for home use, IMO. I don’t currently have one, but need to get one. Ribs are great, and you can do an amazing smoked brisket or pork butt. Those take awhile, though. Really nice post – thanks.
This is an outstanding recipe! I love ribs, I am definitely trying this recipe, they just look amazing!
Amazing ribs, Nami. Congratulate your friend John on the time and effort he’s put in for his signature dish. How kind of your husband to not want to try and duplicate his recipe. Perhaps you can ask John if he’d mind if you made it yourself one day.
Your photos are amazing and mouthwatering! What a perfect summer recipe!
Oh me oh my. I need a whole rack of these, please!
I grow up eating smoked ribs and always enjoy them. I really like this recipe and photos are absolutely amazing…I am glad that John shared this recipe!
Have a beautiful time on your vacation!
Nami these are fabulous. I love ribs on the grill. I grew up with my mom making them in a pressure cooker which makes them so moist. So I’m sort of picky with my ribs. And these ones are making me crave ribs big time. Thanks to John for bringing such a wonderful recipe. Nothing like great smoked ribs.
This dish looks fabulous Nami!! Kudos to John for coming up with such a wonderful recipe
I don’t eat ribs often but if I’m going to eat them, smoked is the way to go! Hope you have a wonderful vacation, glad you are able to take some time off to relax
.
Ohh… I LOVE RIBS! These look mouthwatering! Thanks so much John for sharing the recipe!
This look so good ! I will need to try this
Drool…smoked ribs…
You are amazing Nami. We are vegetarians, but the story behind and the description of the recipe is wonderful. Congratulation.
Ribs are a passion of mine, because I cook them about once a month. No, I don’t have a smoker either but would love one too. My advice would be, if you’re gonna get one, get it as an attachment to a charcoal grill similar to one seen here because you can use it for grilling or smoking. It’s not very foodie of me (it’s a shortcut), but I’ve also used smoker bags to get the job done.
Oh and there’s other proteins you can smoke too.
(Trying to give you more ammunition with your spouse–hahaha)
what a post! Amazing details and techniques! I dont eat ribs, but I am sure this is adaptable!
Aw gawd, this must have been soooooooo delicious! And that’s one hell of a smoker! Sorry, I can’t stop staring at my screen. Makes me want to lick it because the ribs are just stunning! I’m in love, Nami…with the ribs!
We do own a smoker. I’ll have to show this recipe to my husband, as he’s a rib fanatic.
Smoked ribs must be so much more flavorful. The sauce looks amazing and this is a fun summer dish that can be enjoyed just by itself;)
This dish reminds me of the delicious days of summer barbecues. That sauce looks incredible, Nami. Enjoy your vacation:)
Hello Nami!! These looook soooo goood! I have loved Baby Back ribs since I was 13 and I’m sad because I don’t have a smoker at home
You’re lucky you have a friend who cooks this so well!!! Have a happy vacation!! 
Drool! My mouth is watering Nami! Wow, you are one woman of many talents. these ribs look like they were cooked in a competition or something! Phenomenal
Oh man I really need to get a smoker! I’ve always wanted one but now I’m getting really antsy about it! These ribs look absolutely phenomenal so as soon as I get that smoker, I’ll be making it
Kudos John! These rock!
LL
My late wonderful father-in-law built a ‘two-storey’ smoker on our country property right behind the kitchen door! Oh, he also managed two pretty large square dams down in the valley, which he ‘seeded’ with brown and rainbow trout fingerlings in alternate years! What fun!!! So, the trout, after being salted the previous night, went in the top, and meats hung on the bottom: oft small legs of marinated Oz lamb, but oft ribs also! Thanks for the memory, Namiko [hope the holidays just great!!] and John!!! Haven’t a clue what ‘Accent’ is and I’m just ornery enough to use ‘real’ garlic, but otherwise thank you SO much for the post
!
Nami, is there a cuisine that you can’t master?
They look fantastic!!:D
Mmmm.. those smoked baby back ribs got me drooling… Big time
So glad you posted the step by step photos. The process looks so fun!
OK so here is the thing, I am ur friend and John is ur friend so technically I am John’s friend too…
So next time he is making this I am on my way…
Man this looks really good.
Nami, what a fantastic post – I love the way you describe these delicious looking ribs and I love the pictures. I only grill (hubby gave me a Weber for my birthday a few years ago) and have never used a smoker before but I have heard so many people rave about smoking. Thanks for the wonderful recipe and the step-be-step description of the recipe!
Enjoy your vacation! Looking forward to your next post!
These ribs really look succulent and finger licking good. I have a smoker that’s build-in with the gas grill. But I haven’t use it yet and I have a feeling it might not work with this recipe….but I’m dying to try. Plus, I think the charcoal flavor is better than the gas grill ones.
Those ribs were prepared with a lot of love. It is wonderful to have such close friends.
That is very impressive Nami. I have only had ribs a few times as they’re not that common here in Australia but when I have had them, I’ve loved them. But this smoking recipe looks incredible and I would love to try it if only I could get my hands on a smoker! I love the story of John and how he has been a friend of your husband’s for such a long period of time and now how you are all friends as are your children. Great story. Enjoy your vacation Nami xx
Keeping good friends and recipes are just precious. They are irreplaceable treasures. Once again drooling at your food. Ribs, another one of my faves. My, doesn’t that just look delicious!Where can I find John? Running out of space for tattoos now.
P.S. Sorry for being MIA. Rather swamped with things:)
Ribs are my favourite pork cut and these look fabulous. You are lucky to have such a skilled and generous friend. Great step-by-step photos! I wish I had a smoker (but then I would have to move out of the city which is out of question!). Have lovely holidays!
Looks absolutely delicious!
oh my god those look sooooo soooo good! yum!
I am salivating, Nami! Thanks to John for sharing this wonderful recipe. You guys rock!!!
Bobby loves to smoke meats so I’m sending him this link! He has never smoked baby backs before and we both love them, so this might inspire him to do it.
I would definitely make a meal out of these. To heck with the sides!
Nami, this looks so good! I love smoky flavors in ribs. Yummy! Also congrats on losing 5 lbs! That’s awesome! I’m still stuck at the same weight! I’m trying to lose 5 lbs this month. Wish me luck!
Not sure I ever plan on getting a smoker but I love seeing recipes using them. These ribs look just divine.
I would crash John’s party, too, any time this fantastic ribs were being served! What a marvelous treat…thanks for sharing John’s technique with us, Nami!!!
Hi Nami, have a great vacations! Those ribs do looks great! Can I have one, please?
I have to admit, I’ve never been enamored with ribs, but yours look gorgeous, Nami! I love the glistening glaze…It’s all about the glaze for ribs!
oh there is nothing like barbecue ribs in the summer time! i haven’t had nearly enough BBQ this year…
awesome looking!
I can just imagine this combination of flavours being so good.
wow they look divine
Ah, now you’ve got me craving ribs!! These look fabulous, my friend!
Wishing you a happy weekend =D
omg, as soon as i saw the first picture, my mouth instantly started watering! those ribs look so delicious!!!
My dad makes a killer smoked rib recipe! This looks killer too. Love, love ribs.
Thanks for sharing your good friend John’s recipe.
Velva
Dear Nami,
I have always enjoyed BBQ pork ribs but smoked ribs would have so much awesome flavours and aromas especially after 3 hours of smoking! Wonderful recipe from John and I also read about the BRITU recipe too. Happy holidays!
Oh you so need to buy a smoker, you will be so happy you did! My hubby has become an addict with smoking meat, LOL! I am so excited you shared your friend John’s smoked ribs, my hubby will love this recipe:-) Have a lovely vacation! Hugs, Terra
Oh these just look out of this world! I’m going to have to have Mike try this recipe out sometime too. I can’t ever get enough ribs in the summer.
Enjoy your vacation Nami!
These look awesome:))
hey when you can come to my blog I have a giveaway!
This recipe is so wonderful. I love ribs and my husband loves to cook in what we named here “barril”. He is on a business trip, coming back on Monday, so I will save this recipe for him, I’m sure he will enjoy it.
What a great post, and how nice to have a friend since school and you all being such good friends now. I love seeing how other’s smoke their ribs and what a treat getting his recipe. I have that same smoker/grill and I love it…it is actually my second one after I wore out the first one. It’s great to smoke fish and garlic too! I must admit I was so impressed when I read the title and thought you smoked your own ribs!
Nami, I have just nominated you for the Very Inspiring Blogger Award on my blog because Just One Cookbook is one of my favourites. If you wish to pick up the award, please come visit my blog.
It’s definitely not an easy task to make good ribs. Yours look great! I need to organize a BBQ party, I feel that I really need it.
I don’t eat a lot of red meat anymore, but if someone puts ribs on the table I am all over it!! Craving a bbq now….these look awesome!
Those look good! I’d love to try them!
have you heard of a green egg? my friend has that and it smokes so good too. Too bad i don’t have a smoker. But i’m consoled with the fact that I live in STL where smoke bbq ribs is just around the block where i live.
happy vacay!
malou
Is there space for me at the next smoked ribs party too? I’ll need to figure out how to get over there from France, but I’m sure I could make it! I have no smoker (nor a garden in which to smoke) so I’ll have to look and drool unfortunately – they look fantastic!
すご～い！お上品には食べられないけれど、リブって美味しいよね。いっぱいナプキンを用意して、たくさん食べた～い！Tell him that I want to be included in the next gathering.
Thanks for sharing John’s recipe and method, Nami! Making perfect smoked ribs is definitely an art. We don’t have a smoker, maybe one day… Meanwhile I’ll just drool over these
Hope you’re having a fab vaca!
Great seeing a non-blogger up here! And with such an outstanding recipe! I wish I GOT invited over for these awesome ribs
My husband makes a mean rib. I’ll have to give him this recipe to shake things up a bit!
I’m so jeolous! How I wish I could have a taste of these delicious looking ribs too!
Hi Nami! I don’t own a smoker but I really love ribs! And these look just sensational! : )
Nami, thanks so much for posting this wonderful recipe from your friend John. My husband loves to use the smoker for meats and he just got a new one for Father’s Day. Ribs have always been a bit of a mystery to us on how to get them just right. He will be trying these very soon, and you know buying a smoker doesn’t mean just ribs tell your husband we smoke out Thanksgiving turkey every year, so yes get one!
Wow these look amazing! And I love “meeting” John and hearing about your friendships.
When we lived in Florida, we had a smoker and my husband used to want to smoke EVERYTHING. But my favorite was always ribs too. These look perfectly saucy, juicy and tender. YUM! Totally perfect with the beer you have in the pictures
With our weather, Nami, I am probably never going to own a smoker. The Bbq hasn’t seen the light of day for about three years. Brrrrrr. Definitely giving these ribs a try in the oven though. Hope you are enjoying your vacation.
I feel like I have gone to heaven (metaphorically speaking) and came back to earth. The best place I had ribs was about 3 years back in Hurricanes, near Cockle Bay Wharf-Sydney. That wonderful smokey, juicy succulent tender ribs, oh! those mouth watering ribs.. was so good that it would be my 1st to go to place once I make a trip back down to OZ. Well, we don’t have a smoker, but we do have a huge grill on the patio waiting for me to show some love. Hopefully it’ll taste as good eh? Thanks for sharing this wonderful recipe, and I can relate to you and your extended family. I am friends with my parents close friends kids too.. It’s like a cycle, generations after generations. Till then!! xoxo, Jo
We sadly don’t own a smoker, but what a great tutorial and detailed photos. I can only imagine how good these must taste.
Wow, the ribs sure look great…and I can only imagine the taste of the ribs…absolutely perfect!
Thanks for sharing the recipe and hope you are enjoying your vacation Nami
These look divine.. just last week hubby asked me to make him BBQ ribs… am going to use your recipe. Thanks.
Beautiful golden color on these, and I’m trying to imagine how good they must taste. I vetoed a smoker for our home too — we just have so much stuff, and so many cold and snowy months when it wouldn’t go into use. You’re lucky to have a friend who will make them!
Oh my, what tasty looking ribs! I was drooling the whole time I was reading, Nami! If I were you, I would be at John’s house every week for some of those delicious ribs. Yum!
Oh Nami, John’s ribs look sooo tasty! I’ve been curious about bbq smokers for a long time because you just don’t see these in Australia – the standard here is just a normal bbq. I’d love to do a makeshift smoker if I ever have my own back yard one day! You are so lucky to have a friend who makes these ribs!
Nami, these ribs look positively succulent! We enjoy ribs and I like learning about different preparation methods and ingredient choices. I don’t have a water smoker but I’m very tempted to get one after viewing this post!!
i love your very detailed explanation here
it tempted me to try on some too!
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It’s been a few days and I’m still thinking about these ribs. Glad to see they’re so popular and rightfully so! Like I said on FB, now I think I need a smoker.
Nami and John,
This looks incredible and I’ve been trying to sniff this from my screen, so much the description is making me drool. We don’t have a smoker but boy, now wish we do! Takes ribs to another world.
I can’t believe your husband said no! That makes this meatatarian sad.
These ribs look perfect and the recipe sounds amazing.
Wow, that is one good looking rib. You are lucky to have a wonderful BBQ loving friend. I can tell how delicious it could be just looking at the picture and reading the recipe.
I know I already commented but, I wanted tolet you know that I made these and my boys husband included) RAVED about them endlessly. Being a vegetarian, I pride myself on being able to cook meat without tasting it (very difficult to find trustworthy recipes). Apparently this recipe is perfect. Nicely done! A definite keeper.
Hi Kate! Thank you for trying this recipe!!! I’m glad to hear your husband and your sons enjoyed this. Thanks for your kind feedback.
Nami .. just like you, I never had ribs before coming to US and now it’s my fav meat dish
Oh… my… goodness… All that meeeaty goodness! These smoked baby back ribs look so freaking amazing. I wish I could just reach into the computer screen and grab one. And all the step-by-step pictures are so helpful. Amazing post!
That’s waht good friends are for isn’t it? To show us new and tasty things. Beautiful ribs but the friendship is even more important!
wow these smoked ribs look absolutely delicious. I love ribs but rarely make racks like these at home. Sigh~ living in an apartment means I will have no place for a smoker but I am saving the recipe for future reference in case I move to a house
Thanks for sharing it!
Would you believe it if I told you that I’ve only had ribs once? It wasn’t the best experience because they were too dry, so I never tried them again. But these ribs looks so juicy and delicious. Maybe it’s time to try ribs again!
omg Nami!! These ribs look sooo amazing!! I’ve never actually made them before. I should try this recipe while there’s still sun! haha..
Hi Nami,
I love that they have been friends all this time, and now you are all family. So sweet:) The ribs look so delicious! I think well worth the work and wait.
Hope you are enjoying your holidays:)
These are fantastic! Really good ribs are so hard to find. I wish I had a smoker. Thanks for sharing the step by steps!
Oh my dear these look gorgeous!! You’ve ruined me for other meat!