Classic BBQ Baby Back Ribs

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4.75 from 4 votes

This easy and tasty classic BBQ Baby Back Ribs recipe will deliver tender, juicy, sweet and delicious ribs every time.

Prep Time10

Cook Time3

Course: Main Course

Cuisine: American

Keyword: bbq ribs, easy bbq recipe, easy rib recipe, how to cook ribs, how to smoke ribs, ribs for beginners, ribs on weber searwood, smoked baby back ribs, smoked ribs on pellet cooker

Servings: People

Author: Maciek Zurawski

Ingredients

Rib Ingredients

2 Slabs of Baby Back ribs
1/4 cup All Purpose seasoning
1/4 cup Sweet BBQ seasoning.
4 tbsp Mustard
1 stick Unsalted butter

Homemade BBQ Sauce Ingredients

1/5 cups Ketchup
1/5 cups Brown sugar
1/2 cup Honey
1/4 cup Apple cider vinegar
1/4 cup Molasses
1/4 cup Worcestershire sauce
2 tbsp Yellow mustard
1 tbsp Hot sauce
1 tbsp All purpose seasoning

Instructions

Remove the ribs from the packaging and pat them dry.
Remove the membrane by pushing a finger between the membrane and ribs. Push through to the other end, grab both sides of the membrane and pull it off.
Coat the ribs on all sides with mustard and season with the al purpose rub and sweet bbq rub. Pat down the seasoning into the meat.
Preheat the grill to 250 degrees set for indirect heat. Place the ribs directly on the grates, bone side down. Close the lid and smoke for 2 hours or until they reach internal temperature of 175 degrees in the thickest part.
Remove the ribs from the grill and place them on a sheet of aluminum foil, bone side up. Pour the melted butter over the ribs and wrap them tightly in the foil. Wrap each rack separately.
Place the ribs back on the smoker, meat side down this time, and continue cooking them for 1 hour or until they reach an internal temperature of 190-195 degrees.
While the ribs are cooking, in a small saucepan combine all the sauce ingredients. Bring to a simmer and cook for 10-15 minutes.
When the ribs are ready, open the foil wrap, flip the ribs meat side up and roll up the edges of the foil to create a boat. Brush the ribs with BBQ sauce, close the lid and continue cooking for 20 minutes to allow the sauce to set.
Remove the ribs from the smoker, bring them inside and let them rest for 10-15 minutes. Slice between each bone, serve and enjoy!

Notes

If you do not want to use mustard as the binder, go with olive oil or hot sauce.
Gently shake the ribs after they seasoned to remove any excess seasoning.
For a competition style wrap, add brown sugar and honey to butter wrap.

Nutrition