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Glazed Ninja Woodfire smoked ribs sliced on a board showing a pink smoke ring
Donny Enriquez

Ninja Woodfire Smoked Ribs

Tender, smoky pork ribs made on the Ninja Woodfire Grill and Smoker using a modified 3-2-1 method — open smoke for bark, a wrap to steam tender, and a short glaze to set the sauce. Doneness is judged by the bend test, not the clock, so it works on baby back, St. Louis, or spare ribs.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 rack pork ribs baby back, St. Louis, or spare
  • 1 tablespoon yellow mustard
  • 3 tablespoons dry BBQ rub salt, brown sugar, paprika, pepper, garlic, onion
  • 1/2 cup apple cider vinegar for spritzing
  • 2 tablespoons apple juice for the wrap
  • 1/2 cup barbecue sauce for glazing

Equipment

  • Ninja Woodfire Grill or Pro / XL / Pro Connect XL
  • Food-grade smoking pellets
  • Heavy-duty foil
  • Instant-read thermometer
  • Basting brush
  • Rib rack accessory (optional, for fit or cooking two racks)

Method
 

  1. Peel the membrane off the bone side of the rack. Pat dry, coat thinly with mustard on both sides, and season generously all over with the rub. Rest while the grill preheats or refrigerate overnight.
  2. Fill the smoke box with a scoop of pellets, press the Woodfire Flavor button, and set the grill to Smoker mode at 250°F. Cut the rack in half if it won't lie flat.
  3. Smoke the ribs bone-side down at 250°F for 2.5 to 3 hours, keeping the lid shut for the first 90 minutes, then spritzing with vinegar as needed. The bark should be firm and dark and the internal temperature around 165°F.
  4. Wrap the rack tightly in a double layer of foil with the apple juice, bone-side up. Return to the grill at 250°F for 1.5 to 2 hours, checking from 1.5 hours.
  5. Unwrap, brush both sides with barbecue sauce, and cook unwrapped at 250°F for a final 20 to 30 minutes to set the glaze.
  6. Confirm doneness with the bend test — the rack should sag and crack but not break apart. Rest 10 minutes, then slice between the bones.

Video

Notes

Baby backs run shorter than spares; lean toward the shorter wrap time and use the bend test to finish.
Make-ahead: cook through the wrap a day early, refrigerate, then glaze and finish for 30 minutes the next day.
Leftovers keep 3 to 4 days refrigerated or a couple of months frozen. Reheat in a low oven with a splash of juice; avoid the microwave.
For cut-by-cut timing and troubleshooting, see the sections above.
Calories: Approximately 500 kcal per serving of a quarter rack (rough estimate only; varies widely with cut, trim, and sauce).