Everything you know about smoking ribs applies here. Dry rub, low and slow, and a glaze in the final stretch. The only difference is what goes in that last step. Instead of BBQ sauce, you're reaching for B'Cubs® Voodoo Peanut Sauce. Bold, nutty, and just the right amount of heat, it caramelizes on the rack and makes people stop mid-bite to ask what you used.
Plan on a full bottle for one rack. The Voodoo Peanut Sauce 2-Pack is the move. One for the smoker, one ready if anyone wants more at the table.
Ingredients
- 1 rack baby back ribs
- 1 bottle B'Cubs® Voodoo Peanut Sauce (Original, Medium, or Hot). Grab the 2-Pack and keep a second on hand.
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp kosher salt
Instructions
- Prep the ribs: Remove the membrane from the back of the rack. Pat dry with paper towels.
- Apply the rub: Mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt in a small bowl. Coat both sides of the rack generously and press the rub in. Let sit at room temperature for 30 minutes or refrigerate overnight for deeper flavor.
- Fire up the smoker: Preheat your smoker to 225°F. Use hickory or oak wood for a bold smoke that stands up to the peanut sauce.
- Smoke the ribs: Place the rack bone-side down and smoke for 3 hours undisturbed.
- Wrap: Wrap the rack tightly in foil and return to the smoker for 2 more hours. This keeps the ribs tender and locks in moisture.
- Glaze on the smoker: Unwrap the ribs and brush B'Cubs® Voodoo Peanut Sauce generously over the top. Return to the smoker unwrapped for 30 to 45 minutes until the glaze sets and caramelizes.
- Pull and glaze again: Pull the rack off the smoker and immediately hit it with another coat of Voodoo Peanut Sauce while the ribs are still hot. Let it rest 10 minutes before slicing. That final glaze is the one that sticks.
Serve it With
These ribs pair perfectly alongside our Texas Honey Mustard Slaw or the Sweet Corn and Edamame Skillet for a full Texas spread.
Tips
- The 3-2-1 method (3 hours smoke, 2 hours wrapped, 1 hour unwrapped with glaze) is the standard for baby backs. The Voodoo Peanut Sauce replaces the final BBQ sauce step.
- Hickory or oak wood pairs best with the bold peanut flavor. Fruit woods like apple or cherry will work but give a milder smoke.
- Apply the glaze in two thin coats 15 minutes apart on the smoker, then one final coat the moment they come off.
- For this recipe we recommend Original, Medium, or Hot. The sauce brings all the heat you need, no cayenne required in the rub.
- Mix heat levels with the 2-Pack for a custom glaze. Try one Original and one Hot for a balanced kick.
One bottle glazes the rack. Grab the B'Cubs® Voodoo Peanut Sauce 2-Pack and keep a second ready for anyone who wants more.