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BBQ Smoked Baby Back Ribs

BBQ Smoked Baby Back Ribs are lip-smacking, finger-licking good smoked ribs! A homemade seasoning blend is generously rubbed all over the ribs and they are smoked low and slow until they are fall-off-the-bone tender. Just when you think that these ribs can’t get any better, they are coated with bbq sauce and put straight onto the grill grate to get sticky and caramelized. Each bite is pure meat-lover’s heaven. 

I know that smoking your own ribs can seem like a daunting task, so let’s break it down:

First, you give the ribs a good rub-down with some yellow mustard, Worcestershire sauce and a homemade seasoning blend. They then go straight onto the smoker and are left alone for 3 hours. 

Next, you transfer the ribs into a foil baking pan, cover it tightly with foil and stick it back onto the smoker for two more hours.

Then, all that’s left to do is unwrap the ribs from the foil pan, coat them evenly with your choice of bbq sauce and stick them back onto the smoker grates for another hour. Allowing the ribs to caramelize with the bbq sauce is such an important step and shouldn’t be missed. They get all sorts of sticky and decadent!

And finally, it’s time to eat! I guarantee that you won’t be able to eat just one.

Click Here for our smoker set up that we love!

This is one of those moments where I wish we had smell-o-vision, because the smell of these bbq ribs smoking away is irresistible! You will make your whole neighborhood jealous and hungry with the smell of these ribs wafting through the streets. You’ve been warned.

Whether you are making these ribs for a crowd, as a fun weekend dinner or just to take a whack at smoking your own ribs, they are gauranteed to disappear before you know it. So make sure you get at least 4-5 on your plate. This is a judgement free zone – go for all you can eat!

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BBQ Smoked Baby Back Ribs


  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 45 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours, 45 minutes
  • Yield: 8-10 servings 1x

Description

BBQ Smoked Baby Back Ribs are lip-smacking, finger-licking good smoked ribs! A homemade seasoning blend is generously rubbed all over the ribs and they are smoked low and slow until they are fall-off-the-bone tender. Just when you think that these ribs can’t get any better, they are coated with bbq sauce and put straight onto the grill grate to get sticky and caramelized. Each bite is pure meat-lover’s heaven.


Scale

Ingredients

  • 3 racks pork baby back ribs, silverskin removed
  • 1/2 cup yellow mustard
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup seasoned salt
  • 1/2 cup brown sugar
  • 1/4 cup paprika
  • 2 tablespoons onion powder
  • 2 cups bbq sauce

Instructions

  1. Preheat your smoker to just the smoke function, or 165 degrees. In a small bowl, mix together the mustard and Worcestershire sauce. Evenly rub it all over the ribs, front and back. In a separate bowl, combine the seasoned salt, brown sugar, paprika and onion powder. Split it evenly between the ribs and rub them all down with the seasoning blend.
  2. Place the ribs directly on the smoker and smoke for 3 hours. After 3 hours, transfer the ribs to foil baking pans (9X13) and cover tightly with foil. Tightly wrapping the ribs in a couple layers of heavy duty foil would also work if you do not have the foil pans (I just find the pans easier to manage). Turn the smoker heat up to 250 degrees.
  3. Put the wrapped ribs back into the 250 degree smoker and smoke for 2 hours. Remove the foil, generously and evenly coat the ribs on all sides with bbq sauce and place the ribs directly back onto the smoker grates. Smoke for another hour uncovered with the bbq sauce on the ribs.
  4. Remove from the smoker, cut and enjoy!

Notes

  • This recipe could also be adapted for just 2 racks of ribs – you may just have a little extra seasoning and mustard blend if you are only using 2 racks of ribs.
  • I find it much easier to handle the ribs if I cut the racks in half before I start any of the rub or cooking process. You can leave them as a whole rack or cut them in half depending on the size and depth of your smoker.
  • My go-to bbq sauce is Sweet Baby Ray’s – not sponsored, just always a favorite!
  • These ribs can be made in advance and kept warm in a large slow cooker for serving a crowd if desired. If you are reheating them the next day, I recommend tightly wrapping them in foil and re-heating them in a 325 degree oven low and slow.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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1 Comment

  1. John

    This chicken is mouth-watering.

    Thanks for this post

    Reply

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