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–+ servings
close up of finished ribs, cut to show outside crust, pink smoke ring, and juicy meat
Jason Miller

Barbecue Baby Back Ribs

5 from 2 votes
If you've never made barbecued ribs before, this is the best place to start. Simple and super flavorful.
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Prep Time 1 hour
Cook Time 5 hours
Resting Time 15 minutes
Total Time 6 hours 15 minutes
Servings: 3 people
Course: Main Course
Cuisine: American
Calories: 652.3
Ingredients Equipment Method Nutrition

Ingredients
  

Rub
  • 1 tbsp. Salt
  • 3 tsp. Black pepper
  • 2 tsp. White sugar
  • 1½ tsp. Granulated garlic
  • 1 tsp. Cayenne pepper
  • ¾ tsp. Ground coriander
  • 1 tbsp. Smoked paprika
  • 3 tbsp. Spicy brown mustard
Wood
  • ⅓ bag smoking pellets ( if using a pellet grill ) any flavor you would like
  • 1 lb. wood smoking chips ( if using a propane or charcoal grill ) soaking with water is optional, make sure they don't catch on fire.
  • 4-7 lb. hardwood chunks or logs ( if using a side box smoker ) amount needed varies based upon type and dryness of wood
Meat and Sauce
  • 1 rack baby back ribs size will vary, time shown is for a 3 to 4 pound rack. pick a rack with good marbling, but no excessive fat
  • 1 cup barbecue sauce (optional) we used the cherry barbecue sauce from this site, but any favorite kind will work.

Equipment

  • 1 Grill/smoker Pellet, side box, propane, or charcoal
  • 1 tongs
  • 1 Basting brush
  • 1 probe thermometer We suggest digital for quickness and accuracy
  • 1 Aluminum foil Enough to wrap the ribs fully
  • 1 Aluminum foil pan Large enough to hold at least 2 cups of water
  • 1 Chef Knife
  • 1 Cutting Board

Method
 

Rub/seasoning
  1. combine all dry ingredients
  2. smear half of mustard onto back side of rack
  3. sprinkle about ⅓ of dry rub evenly across back side
  4. use rest of mustard to smear onto the front side of the rack
  5. sprinkle remaining dry seasonings evenly across the front
  6. allow to sit for at least 20 minutes, no longer than overnight
Cook
  1. bring smoker or grill up to 250 degrees, no hotter than 275
    -pellet grill: follow manufacturers instructions
    -propane grill: light only one side of the burners, keep closed until temp. is achieved, add foil pan with water in it on the cold side, under the grill grates, and the wood chips in a bowl made from the foil, also under the grates, on top of the hot burners.
    -charcoal grill: light small pile of briquettes, creating a pile in one side of the grill. once coals are grey and no longer showing flames, cover grill, allowing for ventilation, monitor temperature, add foil pan with water in it on the cold side, under the grill grates, and the wood chips in a bowl made from the foil, also under the grates, on top of the edge of the hot coals.
    -side box smoker: light wood, allow to cook down to coals, cover and ventilate, monitor temp.
  2. place ribs on cold side of grill, ribs facing down.
  3. maintain heat at 250 to 275 for roughly 4 hours, checking the temp. of the rack with thermometer every hour, until internal temp reads 150 to 160
  4. Remove the ribs from the grill and wrap completely with foil, return to the heat.
  5. continue to monitor the temperature of the meat until 190. Remove from foil
  6. brush the sauce onto the entire surface of the rack, (optional, if you prefer no sauce, or to do it at the table).
  7. If the meat has achieved the desired level of char, leave it resting on the foil, if not, remove it from the foil and put it directly on the grill.
  8. continue cooking until the outside bone is easily manipulated against the meat, indicating tenderness, usually at an internal temp of 195 to 205.
  9. remove from grill, allow to rest for 15 minutes, cut and serve

Nutrition

Calories: 652.3kcalCarbohydrates: 52.2gProtein: 39.4gFat: 33.3gSaturated Fat: 11.3gPolyunsaturated Fat: 5.9gMonounsaturated Fat: 13.8gTrans Fat: 0.3gCholesterol: 130.4mgSodium: 3225.2mgPotassium: 966.6mgFiber: 5.6gSugar: 35.9gVitamin A: 3402.8IUVitamin C: 2.2mgCalcium: 146.8mgIron: 4.3mg

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