Crock & Smoke Babyback Ribs

Welcome to Ellsworth Crossing’s mouthwatering Crock & Smoke Babyback Ribs recipe! Prepare to tantalize your taste buds with tender, flavorful ribs that will leave you craving more. Our carefully crafted recipe combines the perfect blend of spices, the goodness of Duck Fat, and the art of smoking to create a culinary masterpiece that’s sure to impress.


  • 1 rack of babyback ribs
  • Duck Fat spray
  • Dry rub mixture (Timbos Pork and Rib rub, cracked pepper, cracked Himalayan salt, garlic powder)
  • BBQ sauce (optional, we recommend Jay’s BBQ sauce)

Prep Step: On the back of the ribs is a very thin membrane. Removing it will make your ribs much more tender. Additionally, if you save it and feed it to your dog, he will love you even more!

The first step in making delicious ribs is the dry rub. To help the rub stick and enhance the flavor, we use Duck Fat. Duck Fat is not only very healthy for you and aids in digestion, but it also does not have its own flavor. It only enhances the flavor of what you put it on.

Step 1: Spray the ribs liberally with Duck Fat.

Step 2: Apply the dry rub. We use Timbos Pork and Rib rub along with cracked pepper, cracked Himalayan salt, and garlic powder.

Step 3: This is the “Crock” part! I use a crock pot with a timer. Set it on low at night and let it run for about 4 ½ hours. After reaching that time mark, it should switch to the warm setting.

Step 4: In the morning, your ribs should be mostly cooked, but we are not done yet! Transfer all the ribs into a tin pan. Then, drain all the crock pot drippings into the tin pan. Securely cover with tin foil. Don’t worry, we have a plan to infuse great smoke flavor and achieve beautiful coloring on the ribs.

Step 5: Preheat your smoker to 225°F. Once preheated, place the tin pan with the ribs in a spot where it’s not too close to the heat or fire. We want to avoid overcooking them. Aim to reach an internal temperature of about 200°F. Let the ribs warm up for approximately 45 minutes before removing the tin foil cover. Now, we are ready to infuse that desired smoke flavor and achieve a nice browning. Use tongs to flip the ribs to ensure proper coloring on each side. Once the coloring is to your liking and the internal temperature is at least 200°F, you can remove them.

Alternative Step: During this step, you can also apply your BBQ sauce. We prefer to do it after pulling them from the smoker, but it’s up to you.

Step 6: Let the meat rest and then apply your BBQ sauce. We recommend Jay’s BBQ sauce, which is available in stores.

Your mouthwatering ribs are ready to serve! Enjoy!

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