Smoked Baby Back Ribs

5 from 1 vote

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!

Course Grilling, Main Dish

Cuisine American

Keyword smoked baby back ribs

Prep Time 30

Cook Time 4

Total Time 4 30

Servings servings

Calories 480kcal

Author Sue Ringsdorf

Ingredients

BBQ Dry Rub:

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

Baby Back Ribs:

2 racks baby back ribs
4 Tablespoons whole grain mustard
your favorite BBQ sauce

Instructions

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.
2 racks baby back ribs
Add mustard. Spread a liberal amount of the mustard on both sides of the ribs, using your hands to get into all the crevices.
4 Tablespoons whole grain mustard
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.
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
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!
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.
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!
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.
your favorite BBQ sauce
Serve ribs. Serve ribs with your choice of sides. We love a combo of tangy coleslaw, cowboy baked beans, and our skillet cornbread!

Notes

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 is another great option if you prefer a bolder, more intense smoky flavor.
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!
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!

Nutrition