BBQ Baby Back Ribs
Low-and-slow smoked ribs with a caramelized bark and a sticky glaze. Tender enough to bite clean off the bone.
Peek at the ingredients
Ingredients 12 ingredients
- 2 racks baby back ribs (about 4 lbs total)
- 1/4 cup yellow mustard
- 1/3 cup brown sugar
- 2 tbsp paprika
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
- 1 cup apple juice, for spritzing
- 1 cup BBQ sauce
- 2 tbsp honey
- Heavy-duty aluminum foil
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Method
- 1
Remove the thin membrane from the bone side of each rack. Slide a butter knife under it at one end, grip with a paper towel, and pull it off in one sheet.
- 2
Rub a thin layer of mustard over both sides of the ribs. This is the binder that helps the rub stick.
- 3
Mix the brown sugar, paprika, salt, pepper, garlic powder, and cayenne. Coat the ribs generously on all sides with the rub.
- 4
Set up your smoker or grill for indirect heat at 225F. Add wood chunks (hickory or apple). Place the ribs bone-side down.
- 5
Smoke for 3 hours, spritzing with apple juice every 45 minutes to keep the surface moist.
- 6
Lay out two large sheets of foil. Place each rack on foil, drizzle with a little apple juice and honey, and wrap tightly. Return to the smoker for 2 hours.
- 7
Unwrap the ribs and brush with BBQ sauce. Return to the heat unwrapped for 30 to 45 minutes to set the glaze and firm up the bark.
- 8
Rest 15 minutes before slicing between the bones. The ribs are done when they bend and the bark cracks slightly.
