LOW TIDE BABY BACK RIBS

SWEET. SMOKY. MADE FOR LOW-AND-SLOW.

SERVINGS: 4–6

PREP TIME: 15 Minutes

COOK TIME: 4–5 Hours

TOTAL TIME: 4 Hours 25 Minutes–5 Hours 25 Minutes

DIFFICULTY: Intermediate

Baby back ribs get the low-and-slow treatment with Low Tide Barbecue for a sweet, smoky crust packed with savory spice. A little yellow mustard helps the seasoning hold on, while apple juice keeps things bright during the long smoke.

INGREDIENTS

• 2 racks baby back ribs
• 3–4 Tbsp Low Tide Barbecue
• 2 tsp yellow mustard
• 2 Tbsp apple juice, plus more for spritzing as needed

DIRECTIONS

1. Prep the ribs. Remove the membrane from the back of each rack, then pat the ribs thoroughly dry with paper towels.
2. Season generously. Spread a thin layer of yellow mustard over both sides of the ribs. Season evenly with Low Tide Barbecue, gently pressing the seasoning onto the meat so it adheres.
3. Prepare the smoker. Preheat your smoker to 250°F. Once the temperature is steady, place the ribs on the smoker bone-side down.
4. Smoke low and slow. Smoke the ribs for 4–5 hours, maintaining the smoker near 250°F. Spritz lightly with apple juice as needed during the cook to keep the surface from drying out.
5. Check for tenderness. The ribs are ready when the meat has pulled back slightly from the ends of the bones and the rack bends easily when lifted from the center.
6. Rest and serve. Remove the ribs from the smoker and let them rest for 10 minutes before slicing between the bones and serving.

SHORE TIP

Cook for tenderness, not the clock. Every rack is a little different. Start checking around the 4-hour mark—the ribs should bend easily and the meat should have pulled back slightly from the bones before you take them off the smoker.

PAIR WITH

Corn on the Cob · Coleslaw · Baked Beans · Potato Salad

Keep the plate classic. Cool, crisp coleslaw balances the smoky ribs, while corn, baked beans, and potato salad make this feel right at home at a backyard cookout.

MAKE IT YOUR OWN

Add a little glaze. Brush the ribs with your favorite barbecue sauce during the final 15–20 minutes for a sticky, saucy finish.

Keep them dry. Skip the sauce altogether and let the smoky Low Tide Barbecue crust be the star.

Change the smoke. Apple or cherry wood adds a mild, slightly sweet smoke, while hickory brings a stronger barbecue character.

Try another cut. Use the same preparation for St. Louis-style ribs, adjusting the cooking time as needed until tender.