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Flavorful Smoked Paprika Dry Rub Baby Back Ribs

smoked paprika dry rub baby back ribs - featured image
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This recipe features smoky, spicy, and slightly sweet baby back ribs coated with a vibrant smoked paprika dry rub. Perfect for backyard BBQs, these ribs are tender, flavorful, and easy to prepare with simple pantry ingredients.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds / 900-1150g total)
  • 2 tablespoons smoked paprika
  • 2 tablespoons packed brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon ground black pepper
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • Optional: a few tablespoons apple cider vinegar for mopping or spritzing during cooking

Instructions

  1. Remove the silver skin membrane from the back of the ribs if attached. Pat ribs dry with paper towels.
  2. In a mixing bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, ground black pepper, and kosher salt. Stir well to blend evenly.
  3. Brush olive oil over both sides of the ribs to help the rub stick and encourage crust formation.
  4. Generously coat the ribs with the dry rub, pressing it into the meat on both sides. Let rest at room temperature for 20-30 minutes.
  5. Preheat grill for indirect heat at about 250°F (120°C). If using a smoker, maintain similar temperature with wood chips like hickory or applewood.
  6. Place ribs bone-side down on the cooler side of the grill. Close lid and cook for 2.5 to 3 hours, spritzing every 45 minutes with apple cider vinegar or water to keep moist. Avoid opening lid too often.
  7. Check doneness when meat pulls back from bone edges about ¼ inch and internal temperature reaches 190°F (88°C). Texture should be tender but not falling apart.
  8. Remove ribs from grill and wrap tightly in aluminum foil. Let rest for 20 minutes to redistribute juices.
  9. Slice between bones and serve warm.

Notes

Remove the silver skin membrane for better seasoning absorption and tender ribs. Maintain low and steady heat (~250°F) for slow cooking. Spritz ribs every 45 minutes with apple cider vinegar or water to keep moist. Let ribs rest wrapped in foil for 20 minutes before slicing to lock in juices. If ribs brown too fast, move to cooler spot or tent with foil. For a crispier bark, finish over direct heat briefly but watch carefully to avoid burning.

Nutrition

Keywords: smoked paprika, dry rub, baby back ribs, BBQ, grilled ribs, easy ribs recipe, smoky ribs, backyard BBQ

Find it online: https://fizzlefork.com/flavorful-smoked-paprika-dry-rub-baby-back-ribs-recipe-easy-perfect-bbq/