When it comes to smoking ribs, everyone’s got an opinion. Dry rub or sauced? Low and slow or hot and fast? But on Dad Got This, we’re tackling the real barbecue mysteries—like whether cold smoking your ribs on the Ninja Woodfire actually does anything… or if it’s just smoke and mirrors.

This recipe for Woodfire Baby Back Ribs started as a viewer request, and we turned it into a full-blown meat science experiment.

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From the start, this wasn’t about doing things the easy way—it was about doing things the dad way. That means putting two racks of baby back ribs to the test: one cold-smoked, one straight-up smoked. Same rub. Same grill. Same conditions. The only difference? That extra hour of cold smoke. Did it matter? Did it change the flavor? Did we finally find out if the skeleton skipped the rollercoaster because it lacked guts or a proper smoke ring? Let’s dig in.

The Experiment: Why Woodfire Baby Back Ribs Hit Different

There’s something incredibly satisfying about getting scientific with barbecue, and this time the goal was simple: does cold smoking really change the end result when you’re using the Ninja Woodfire? For these Woodfire Baby Back Ribs, both racks started with a simple yet bold rub: Kinders SPG (Salt, Pepper, Garlic). That’s it. No sugar in the rub. No chili powder. No fifteen-ingredient dry blend that takes longer to mix than the ribs take to cook. Just SPG, the way nature and Dads intended.

One of the racks went straight into the smoker, and the other got the cold smoke treatment using Smokin’ Pecan Pellets. The Ninja Woodfire has a Cold Smoke mode, and this was the perfect excuse to see if that extra hour of smoky goodness up front made a difference. Spoiler alert: there may or may not have been a smoke ring. I think. Maybe. You be the judge. Either way, these Woodfire Baby Back Ribs turned out juicy, tender, and bursting with flavor. Whether it was science or sorcery, something was working.

Simple Ingredients, Big Payoff

You don’t need a giant ingredient list to make amazing ribs. These Woodfire Baby Back Ribs kept it tight and tasty. Just two racks of baby backs weighing in at six pounds total, a good shake of Kinders SPG rub, and a butter-brown sugar-apple juice trio that brings it all home. That combo inside the foil during the wrap step is like a spa day for your ribs—relaxing, hydrating, and a little bit indulgent.

Even the technique stayed simple. No sauce. No glaze. Just ribs, rubbed, smoked, wrapped, rested. And that’s part of what makes this recipe so approachable. It’s not about chasing trophies—it’s about making great ribs for your family on a weeknight or a weekend cookout. Just make sure you don’t forget the “Dad Shake” when you load those pellets.

Cold Smoke Curiosity: Is It Worth It?

Now for the big question: did the cold smoke make a difference? Well… maybe. One rack seemed to have a faint smoke ring—possibly a hallucination, possibly barbecue magic. Flavor-wise, there was definitely a little extra depth to the cold smoked rack. A bit more woodiness, maybe a touch more richness. But both racks were absolutely killer. If you’re short on time, skipping the cold smoke won’t ruin your day. But if you’re curious, it’s a fun experiment that just might convert you.

That’s what makes these Woodfire Baby Back Ribs so special—it’s not just a recipe, it’s a backyard science project you can eat. Try both methods. Taste the difference. Argue with your family about which rack was better. Then eat both anyway.

The Final Verdict on Woodfire Baby Back Ribs

At the end of the day, this recipe shows off what the Ninja Woodfire does best: delivering fantastic smoked flavor in a compact, approachable format. You don’t need a massive offset smoker or ten hours of free time. You just need solid ingredients, a little technique, and the willingness to embrace your inner dad scientist.

These Woodfire Baby Back Ribs are proof that great barbecue doesn’t have to be complicated—it just has to be thoughtful. Whether you go the extra mile with a cold smoke or just dive straight into the heat, you’re going to end up with ribs that are tender, flavorful, and full of character. And if you do get that elusive smoke ring, just know it’ll taste even better with a terrible dad joke on the side.

Ingredient and Equipment Links:

Use Dad's Affiliate Link & get your own Ninja Woodfire Pro Connect Outdoor Grill:
https://ninjakitchen.pxf.io/k0JNLN

Ninja Woodfire Grill Griddle:
https://amzn.to/3S2Dpnd

Smokin Pecans Pellets:
https://amzn.to/3LiZx9i

Raised Grates for Ninja Woodfire:
https://amzn.to/3LjweU2

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Woodfire Baby Back Ribs

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