Smoked Baby Back Ribs
These Smoked Baby Back Ribs are tender and flavorful, and so easy to make at home in your Ninja Woodfire™ Outdoor Grill. Smoking doesn’t have to be complicated. No 12 hour waits, no reloading fuel, no watching anything like a hawk. Just an easy, foolproof way to get deep, smoky flavors into everything you make.
Prepared with
Ingredients
- 2 racks baby back ribs, cut in half
- 1/2–1 cup spice seasoning
- kosher salt, as desired
- ground black pepper, as desired
- 2 racks baby back ribs, cut in half
- 1 cup spice seasoning
- kosher salt, as desired
- ground black pepper, as desired
- 2 racks baby back ribs
- 1/4 cup brown sugar
- 1/4 cup smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Kosher salt, as desired
- Ground black pepper, as desired
- Tongs
Instructions
Step 1
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.
Step 2
Liberally cover ribs on all sides with desired seasoning, salt, and pepper.
Step 3
Shingle ribs onto grill grate or place in rib rack, then close the hood.
Step 4
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 5
Turn dial to select SMOKER, set temperature to 250°F, and set time to 2 hours. Select START/STOP to begin cooking (preheating is not needed).
Step 6
After 1 hour, open hood, and rotate ribs so the bottom side is now exposed on top. Depending on the thickness of the ribs, begin to check for doneness around 1 hour 30 minutes. Cooking is done when an instant-read food thermometer reads between 190°F to 203°F.
Step 7
When cooking is complete, open hood, remove ribs from grill and let rest for about 10 minutes. Then cut as desired and serve with sauce of choice.
Step 1
Install the Accessory Frame in the bottom level of the unit. Place the Insert Rack in the Pro-Heat Pan. Pull open the smoke chamber. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box.
Step 2
Liberally cover ribs on all sides with desired seasoning, salt, and pepper. Open door, place the pan in the oven, then close the door.
Step 3
Turn dial to select SMOKER, set temperature to 250F, and set time to 3 hours. Select START/STOP to begin cooking (preheating is not needed).
Step 4
When 1 hour and 30 minutes remain, open door, and rotate the ribs so that any areas that were covered over are now exposed. Close door to continue cooking.
Step 5
When 1 hour remains, begin to check for doneness. Cooking is complete when an instant-read thermometer reads between 190F and 203F. Open door, remove ribs and let sit for 10 minutes before cutting and serving. Serve with sauce of choice (ideas can be found on page 52).
Step 1
To install the grill grate, position it flat on top of the heating element so it sits in place.
Step 2
In a bowl, combine sugar and all spices, then liberally cover the ribs on all sides with the spice rub.
Step 3
Place ribs on the grill grate lengthwise, then close the hood.
Step 4
Use the pellet scoop to pour pellets into the smoke box until filled to the top.
Step 5
Select SMOKER. Set grill temperature to 250°F and time to 2 hours. Select START to begin cooking. There is no preheat time for the SMOKER function. The pellets will go through an ignition cycle (IGN) for 3 to 6 minutes, then cooking will begin and the timer will start counting down.
Step 6
When 30 minutes remain on the timer, start checking the ribs’ doneness. Cooking is complete when the internal temperature of the ribs reaches 203°F. When ribs are done cooking, remove them from the grill and let rest for 10 minutes. Cut as desired and serve with the sauce of your choice.