Smoked Baby Back Ribs

Name: Smoked Baby Back Ribs
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Ingredients: 1/4 cup brown sugar; 2 Tablespoons kosher salt; 1 Tablespoon black pepper; 1 Tablespoon smoked paprika; 1 Tablespoon garlic powder; 1 Tablespoon onion powder; 1 teaspoon cayenne pepper; 2 racks baby back ribs; 4 Tablespoons whole grain mustard; your favorite BBQ sauce

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These Smoked Baby Back Ribs are fall-off-the-bone tender, seasoned with a bold homemade BBQ rub, and finished with your favorite sauce for the most incredible sticky, caramelized glaze. Fire up the smoker and get ready for the best ribs you have ever made right in your own backyard!

Closeup view of the baby back ribs on a plate.

Smoked Ribs Recipe

Summertime and smoked ribs just go hand in hand – and this recipe is proof that you don’t have to be a pitmaster to make them incredible! I have been craving something smoky and deeply satisfying, and these baby back ribs delivered in every way. Whether you’re a seasoned griller or just getting started with your smoker, this recipe is simple, straightforward, and absolutely foolproof!

I’ll be honest – I needed to call in an expert before tackling this one. My son Josh is the true grill master in our family, and I am constantly impressed by the incredible meals he puts together for his little family. He graciously talked me through the process and I am so glad he did, because these ribs turned out absolutely incredible!

Why This Recipe Works:

Simple ingredients – a handful of pantry spices create an incredible homemade BBQ rub, and your favorite store-bought sauce does the rest. No complicated techniques or hard to find ingredients required!
Mostly hands-off – once the ribs are on the smoker, the hard work is done! Just let the low and slow magic happen while you relax and enjoy the backyard.
Great for summer entertaining – there is nothing that brings people together quite like a rack of perfectly smoked ribs. Guaranteed to make you the star of every summer gathering!
Full of smoky flavor – the combination of the homemade dry rub and hours on the smoker creates a depth of flavor that is absolutely unmatched. Rich, smoky, and completely irresistible!

Overhead view of a plate with three baby back ribs, a heaping serving of coleslaw, and some cornbread.

What You’ll Need:

baby back ribs – we used pork ribs for this recipe but beef ribs would be excellent too
mustard – you can use either whole grain mustard or yellow mustard to coat the ribs
bbq dry rub – a combo of brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper
your favorite bbq sauce – choose your favorite sauce or try our homemade barbecue sauce recipe

How to make Smoked Baby Back Ribs:

Step 1
Remove membrane (the thin layer of skin or connective tissue on the bone side of the ribs) from the ribs. To remove the membrane, slide a butter knife under it, grab it with a paper towel for grip, and peel it off in one clean pull. Use paper towel to pat dry.

My hand using a napkin to pull the membrane off the bottom of the rack of ribs.

My hand using a napkin to pat dry the ribs.

Step 2
Add mustard. Spread a liberal amount of the mustard on both sides of the ribs, using your hands to get into all the crevices.

Step 3
Make the bbq spice rub. To a mixing bowl, combine the spice rub – brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix well.

Step 4
Add the rub to the ribs. Then spread the spice rub over all parts of the ribs, massaging it in all parts of the ribs with your hands.

NOTE: I like to season the ribs ahead of time, cover with foil, and stick in the refrigerator until ready to cook. If you do this, make sure you set the ribs out for about 45 minutes so the meat isn’t super cold when it hits the grill!

A black bowl with the dry rub seasoning by ingredient.

Overhead view of a sheet pan with two racks of the ribs after adding seasoning.

Step 5
Prepare smoker. Light an outdoor grill or smoker to between 225-250 degrees F. Add your favorite wood chips to the grill.

If using a pellet grill, fill with your preferred wood pellets — the grill will already be set up for indirect heat.
If using a charcoal grill like a Big Green Egg (our preferred method), fill with lump charcoal and add a few wood chunks directly to the coals for smoke flavor. Install the convEGGtor/plate setter legs up, then place the cooking grate on top. Let the temperature stabilize at 225-250°F for 15-20 minutes before adding the ribs.
If using a standard charcoal grill, arrange the hot coals on one side and place the ribs on the opposite side away from direct heat. Add a handful of soaked wood chips on top of the coals for smoke flavor. Cover and cook with the lid closed to maintain indirect heat.

Side view of our Big Green Egg smoking the ribs.

Step 6
Place the ribs on the preheated grill or smoker, close the lid, and let the low and slow magic happen! Cook until the meat is tender and has pulled back from the ends of the bones – most baby back ribs reach perfect tenderness at an internal temperature of 195-205°F.

NOTE: Our smoked ribs cook low and slow on the Big Green Egg at 225°F for about 3-4 hours – though keep in mind that cook times can vary depending on the size of your rack and your specific grill. Patience is everything with ribs, and trust us, the wait is absolutely worth it!

Step 7
Add barbecue sauce. During the last 20-30 minutes of cooking, brush on your favorite barbecue sauce and let it caramelize into the most incredible sticky, glossy glaze. Just don’t add sauce too early – the sugars in barbecue sauce can burn quickly, especially if your grill is running hot.

The marinated ribs on the grates of a BGE.

The finished pork ribs on a BGE with barbecue sauce.

Step 8
Serve ribs. Serve ribs with your choice of sides. We love a combo of tangy coleslaw, cowboy baked beans, and our skillet cornbread!

Side view of the racks of ribs after adding the barbecue sauce.

Sides to serve with smoked baby back ribs:

The following sides go perfectly with summertime grilling!

Recipe FAQs:

Should I remove the membrane from the back of the ribs?

Absolutely – don’t skip this step! The membrane is tough and chewy and prevents the rub and smoke from fully penetrating the meat. Simply slide a butter knife under it, grab it with a paper towel for grip, and peel it off in one clean pull.

What type of wood is best for smoking baby back ribs?

Fruit woods like apple or cherry are classic choices for ribs – they produce a mild, slightly sweet smoke that complements pork beautifully without overpowering it. Hickory or mesquite are more great options if you prefer a bolder, more intense smoky flavor.

What temperature should I smoke baby back ribs at?

Low and slow is the key! Smoke your ribs at 225-250°F for the most tender, fall-off-the-bone results. Higher temperatures will dry them out, so patience is everything with ribs!

When should I apply the BBQ sauce?

Apply the sauce during the last 20-30 minutes of cooking so it caramelizes beautifully without burning. Brush it on in layers for the most incredible sticky, glossy glaze!

How do I know when the ribs are done?

The meat should shrink back from the ends of the bones by about ¼ to ½ inch (6–12 mm). This is a helpful clue but shouldn’t be the only factor you use. The internal temperature of the meat should reach 195-203°F for perfectly tender ribs. Make sure you test in several places.

Other Delicous Smoked Meats:

Looking for more meats to add to the smoker? Try one of these next!

A plate with several sliced baby back ribs with sauce.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue