How to Smoke Baby Back Ribs: The Black's BBQ Way

Craving real Texas-style baby back ribs? You're in the right place. In this post, we'll walk you through how we smoke pork loin back ribs the Black's BBQ way—step by step. From choosing the right rack to slicing the perfect rib, we've got you covered.

Want to see it all in action? Watch the full 10-minute breakdown on our YouTube channel for the complete how-to, straight from the pit.

First, What Even Are Baby Back Ribs?

Let's clarify: “baby back” doesn't mean baby pig. It's just a nickname for pork loin back ribs—the smaller, more curved ribs that come from higher up near the spine, as opposed to spare ribs, which come from the belly side.

They cook faster, have a nice natural curve, and, when you treat them right, they're downright addictive.

 

Step 1: Choosing the Right Rack

Head to your local grocery store or butcher and inspect the rack. Here's what to look for:

• No exposed bones – A sign the butcher didn't trim it cleanly.
   
• No leaky packaging – A little air means possible spoilage. Pass.
   
• Balanced fat – You want white fat marbled through the meat, not a big slab sitting on top.
   
• Firm and meaty – Press the package. It should have a good cushion of meat over the bones, end to end.
   

Pick the one that looks plump, clean, and evenly cut. Don't settle.

 

Step 2: Prepping the Rack

When you unwrap the baby back pork ribs:

• Trim any loose flaps or thin edges that might burn.
   
• Leave the membrane on the back. Yeah, we said it. That layer contains fat and flavor; it crisps up if you cook it right. There's no chewy mess here—just more flavor in every bite.
   

 

Step 3: Season It Simply

Don't overthink it. At Black's, we've used the same rub since the 30s.

“We're going to season this just like we season everything else at The Original Black’s Barbecue,” said Barrett Black, fourth-generation pitmaster. “We've been around since 1932, we haven't changed the way we season stuff since.”

Table salt. Coarse black pepper. That's it.

This isn't about masking the pork—it's about enhancing it. Want to get fancy with extra seasonings? Add them after the cook. If you add sweet rubs or herbs too early, they'll burn and turn bitter. No thanks.

 

Step 4: Fire Up the Smoker

We run our pit at 275°F, the same pit our grandfather built in the 1940s. But if you're new to smoking, start at 225°F to ease into it.

Plan a 3–4 hour cook for your smoked baby back ribs, but don’t rely on the clock—cook by feel for the best results.

 

Step 5: Check for Tenderness

Forget the fall-off-the-bone nonsense. The best baby back ribs should have a clean bite—tender, but still holding together.

Use a toothpick or thermometer probe between the bones:

• If it slides in like butter, you're golden.
   
• If there's friction or resistance, give it more time.
   

No tug-of-war chewing allowed.

 

Step 6: Slice and Serve

Bones down, pointed away from you. Use a sharp knife or bench scraper to guide your cuts between the bones.

You'll know you did it right when:

• The meat's got a deep pink smoke ring from edge to edge.
   
• The fat's rendered and glistening.
   
• The bark's peppery and thin, not cakey or crusted.
   

Grab the middle rib first. That's always the sweet spot.

 

That's Texas Baby Back Ribs

From the moment you unwrap the rack to the first bite, it's all about attention to detail. Don't rush it. Don't smother it. Respect the meat, control the fire, and let the smoke do its work.

This is how we do it at Black's BBQ.