Barrel House Cooker Apple Cinnamon-Brined Baby Back Ribs

A time-intensive recipe with mouthwatering end results with just a hint of sweetness to offset the savory thanks to the apple-cinnamon brine.

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Barrel House Cooker Apple Cinnamon-Brined Baby Back Ribs


  • 3 racks of baby back ribs


  • 6 cups water
  • 3 cups apple cider or apple juice
  • 2 cups sugar
  • 6 cinnamon sticks
  • 2 tbs black peppercorns
  • 1 tbs whole cloves
  • 1 tbs salt
  • 2 bay leaves


  • 1 cup brown sugar
  • ¾ cup chili powder
  • ¼ cup cinnamon
  • ¼ cup sugar
  • ¼ cup kosher salt
  • 3 tbsp paprika
  • 3 tbsp chipotle chili powder
  • 3 tsp garlic powder
  • 1 tsp ground cayenne pepper
  • 1 tsp freshly-ground black pepper

Items Needed

  • Barrel House Cooker
  • 6 meat hooks
  • H-Frame
  • Stock pot
  • Apple wood chunks
  • Prep Time: 25 hours
  • Cook Time: 3.5 hours
  • Makes 6 servings


  1. Bring water and apple cider to a rolling boil in a stock pot. Add remaining brine ingredients, cover and let boil for 10 minutes before cooling to room temperature.
  2. Remove the membrane from the backside of the ribs.
  3. Submerge ribs into the cooled brine.
  4. Place ribs in the refrigerator for 24 hours.
  5. Combine all the ingredients for the rub, and put into a shaker bottle.
  6. Preheat the Barrel House Cooker to 275°F.
  7. Place the H-Frame onto the top notch of the drum.
  8. Remove ribs from the brine and pat dry with a paper towel.
Ribs Brine
Ribs Rub
  1. Rub a very thin coat of vegetable oil onto the ribs.
  2. Sprinkle the rub generously onto the racks of ribs.
  3. Place the first meat hook into the rack of ribs.
  4. Place the second meat hook into the rack of ribs for additional support.
  5. Add apple wood chunks to white hot coals to the cooker and hang ribs onto the H-Frame. Cook for about 2.5-3 hours.
  1. Remove from cooker and allow to rest for about 10 minutes uncovered before slicing and serving.
Ribs Finished