Robbie Shoults, a renowned chef, states, "My favorite way to cook these ribs is on a smoker at 250 to 275 [degrees Fahrenheit] for approximately four hours." He emphasizes the importance of using the right wood chips for smoking, recommending hickory or pecan wood as ideal choices.
He explains that smoking baby back ribs is preferable because it infuses the meat with flavor and helps break down the lean cut, ensuring tenderness without drying out. "You will know they are ready when the meat begins to pull away and expose the ends of the rib bones," he adds.
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