• 4 pounds baby back pork ribs
  • 2 tablespoons packed brown sugar
  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper

Remove thin membrane on one side of the ribs and discard. Cut the meat into pieces of 3 to 4 rib sections so they fit easily in the Presto® Indoor Smoker. 

Mix brown sugar, salt, paprika, pepper, chili powder, fennel seeds, garlic powder, onion powder, and cayenne in a small bowl. Rub evenly over ribs and place meat in a shallow dish. Cover meat tightly with plastic wrap and refrigerate 8 hours or overnight.

Position charring cup around heating element and fill with wood chips; cover with charring cup lid. Place base rack in smoker and lay ribs on rack. Stack additional rack(s) onto base rack and fill with ribs. Place cover on smoker. Combo Smoke for 4 hours. Remove ribs.

Baby Back Ribs