Champagne Baby Back Ribs
Elegant and finger-licking good, these Champagne Baby Back Ribs combine smoky richness with a hint of festive flair. Perfectly tender and glazed to your liking, they’re a crowd-pleaser you’ll make again and again.
Equipment
- Knife or kitchen shears
- Tongs
- Small bowl (for rub)
- Smoker with thermometer
- Cherry wood chips
- Heavy-duty foil
- Grill-safe gloves
- Measuring Spoons
- Basting brush (optional)
Ingredients
- 2 full racks pork baby back ribs about 2 slabs
- 2 –3 teaspoons of your favorite rub see homemade rub below
- 1 cup champagne Prosecco, or beer
- 1/2 cup BBQ sauce of choice
Homemade Seasoning Rub
- 1 tablespoon kosher salt
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon cracked black pepper
- 1 teaspoon dried oregano
- 1 –2 teaspoons brown sugar
- 1 teaspoon mustard powder
- Pinch of cayenne pepper
Instructions
- Preheat smoker to 225°F.
- Remove the membrane from the back of each rib slab using a knife or paper towel for grip.
- Season both sides of the ribs with your rub of choice.
- Place ribs bone-side down directly on the smoker grate. Smoke for 2 hours.
- Remove ribs and wrap tightly in foil. Before sealing, pour the champagne (or Prosecco/beer) into the foil packet around the ribs.
- Seal the foil completely and return the ribs to the smoker. Lower smoker temperature to 200°F and smoke for an additional 2 hours.
- Turn off the smoker. Let the ribs rest on the grill, in foil, for 10–15 minutes to allow juices to redistribute.
- Unwrap and slather ribs with BBQ sauce. Serve immediately.
- Optional: For lacquered ribs, after unwrapping, brush ribs with BBQ sauce and return to the smoker (uncovered) for an additional 30 minutes at 200°F.
Notes
Wood preference: cherry