Woodfire Baby Back Ribs
These Woodfire Baby Back Ribs were cold smoked, wrapped with butter, brown sugar, and apple juice, and tested head-to-head against a traditional smoke. Flavorful, fun, and full of dad-approved deliciousness.
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Calories: 4709kcal
Equipment
- Ninja Woodfire Grill
- Aluminum Foil
- Small spray bottle (for apple juice)
- Instant Read Thermometer
- Tongs
Ingredients
- 6 lb baby back ribs 2 Racks
- Kinder’s SPG Rub Salt, Pepper, Garlic Rub
- 6 tablespoon unsalted butter
- ¼ cup brown sugar
- ½ cup apple juice
- Smoking Pecan pellets
Instructions
Prep the Ribs
- Score the membrane on the back of the ribs.
- Season both sides generously with Kinder’s SPG rub.
Cold Smoke Setup
- Fill the Woodfire hopper with Smokin' Pecan pellets.
- Power on the Woodfire, select Smoker/CLD (Cold Smoke), and set for 1 hour.
- Put the ribs on immediately—don’t wait for the “Add Food” prompt.
Cold Smoke
- Let the ribs cold smoke for a full hour.
Smoke at 275°F
- After the hour, turn the temp up to 275°F (135°C).
- Smoke the ribs until they reach an internal temp of 165°F (74°C). This usually takes 1–2 hours.
- Optional: Spray with apple juice halfway through if they’re looking dry.
Wrap & Finish
- Lay out foil and place ribs meat-side up. Add 3 tablespoon butter, 2 tablespoon brown sugar, and ¼ cup apple juice per rack and wrap tightly.
- Return to smoker and cook 30–45 minutes more, until ribs hit 200°F (93°C) and pass the bend test.
Rest & Serve
- Remove from foil, sprinkle with a little more SPG rub.
- Let rest uncovered for 30 minutes, then slice and enjoy!
Video
Nutrition
Calories: 4709kcal | Carbohydrates: 68g | Protein: 328g | Fat: 348g | Saturated Fat: 142g | Polyunsaturated Fat: 48g | Monounsaturated Fat: 135g | Trans Fat: 5g | Cholesterol: 1364mg | Sodium: 1521mg | Potassium: 4454mg | Fiber: 0.3g | Sugar: 65g | Vitamin A: 2478IU | Vitamin C: 1mg | Calcium: 607mg | Iron: 14mg
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