Nothing says game day quite like a rack of perfectly cooked baby back ribs. They’re smoky, tender, packed with flavor, and guaranteed to draw a crowd once they come off the grill. While ribs have a reputation for being tricky, they’re actually one of the most rewarding barbecue staples to master. The secret is a little preparation, some patience, and letting the heat do the heavy lifting.
Start with the Right Rack
Baby back ribs come from the upper portion of the pig’s rib cage near the loin. They’re more tender and cook a bit faster than spare ribs, making them a favorite for backyard barbecues and tailgates alike.
Before seasoning, remove the thin membrane from the bone side of the rack if it hasn’t already been taken off. It may seem like a small step, but it allows the seasoning to penetrate the meat and creates a more tender bite. Pat the ribs dry, trim any excess fat, and coat them generously with your favorite dry rub. Whether you prefer a sweet blend with brown sugar or something with a little extra heat, don’t be shy with the seasoning! Let the ribs rest for 30 minutes while the grill comes up to temperature.
Cook Low and Slow
When it comes to ribs, slow and steady wins every time.
Set your grill or smoker to 225 to 275 degrees Fahrenheit and cook the ribs over indirect heat. Depending on the temperature and the size of the rack, expect them to take anywhere from four to six hours. Resist the temptation to keep lifting the lid to check on them. Every peek lets heat and smoke escape, which only extends the cooking time.
Many pitmasters choose to wrap the ribs in foil after a few hours with a splash of apple juice, butter, or another flavorful liquid. It’s an optional step, referred to as the “Texas crutch,” and it helps speed up cooking while producing especially tender ribs.
If you’re adding BBQ sauce, wait until the final 20 to 30 minutes of cooking. Applying it too early can cause the sugars to burn before the ribs are finished.
So, how do you know they’re ready? Look for the meat to pull back from the ends of the bones by about a quarter inch. The rack should bend easily when lifted from one end, and the internal temperature should reach about 195 to 203 degrees for that fall-off-the-bone tenderness.
Other Ways to Cook Baby Back Ribs
Don’t have a smoker? No problem. Baby back ribs can also be cooked in the oven, on a gas or charcoal grill set up for indirect heat, or on a pellet grill that maintains a consistent temperature. Each method delivers slightly different results, but the same rule applies: low heat and plenty of time produce the best ribs.
Ready to Dig In
Once the ribs come off the heat, let them rest for about 10 to 15 minutes before slicing between the bones. The short wait helps keep the juices in the meat instead of on the cutting board.
Serve your ribs with classic barbecue favorites like baked beans, coleslaw, potato salad, cornbread, or mac and cheese, and you’ve got a feast everyone will remember.
Brian’s Smoked Baby Back Ribs
Ribs:
2 racks baby back ribs
Rub:
8 tablespoons sweet paprika
5 tablespoons brown sugar
3 tablespoons kosher salt
2 tablespoons black pepper, freshly ground
1 tablespoon ground cumin
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon mustard powder
½ teaspoon hot cayenne pepper
Rub:
- Combine the ingredients in a bowl and mix well.
Ribs:
- Wash the ribs in cold water and pat dry. If possible, have your local butcher remove the membrane. If not, remove the membrane before continuing.
- Liberally place rub all over the ribs.
- Preheat your grill to 225°F. (I like to smoke my ribs with hickory chips.)
- Place the ribs bone down on your smoker/indirect heat. Cooking time will vary but expect the ribs to smoke for 5–6 hours. I like to put apple cider in a spray bottle and occasionally spray the ribs as they cook to keep them moist. It will also help the smoky flavor adhere to the ribs better. You can also spray the chips with apple cider to extend their life and replace chips with fresh soaked chips as you go if needed.
- Test the ribs using the “bend method.” Pick up one end of the rack and allow the ribs to bend. If the meat cracks and starts to separate, they are finished. The meat should not fall off the bone.
- That’s it! After the bones pass the bend test, let them rest for 20 minutes and serve as is, or with your favorite barbecue sauce!
Hot Tip
The day before, soak the chips or pellets in apple cider overnight. This will give your ribs a delicious, sweet, and smoky flavor.
The Best Tri-Tip
The best tri-tip I have ever had comes from Seaside Market in Cardiff-by-the-Sea, California. Their Burgundy Pepper Tri-Tip is so good, the locals call it “Cardiff Crack.” This local market now ships their “Crack” coast to coast to those addicted to its unique, delicious flavor.
Garlic Pellet Smoked Baby Back Ribs
1 tablespoon fresh cracked Black Pepper
1 tablespoon Onion Powder
1 teaspoon Cayenne pepper powder
1/2 teaspoon cumin
1/2 teaspoon dry Mustard powder
1/2 teaspoon smoked Paprika (or regular paprika if unavailable)
1/4 cup Franks Red Hot or similar
1/4 teaspoon Nutmeg
2 racks of baby back pork ribs (white membrane removed)
2.5 tablespoons Garlic powder
3/4 cup your favorite GMG BBQ sauce
Dry Rub
2.5 tablespoons Garlic powder
1 tablespoon Onion Powder
1/2 teaspoon cumin
1 teaspoon Cayenne pepper powder
1/2 teaspoon dry Mustard powder
1/2 teaspoon smoked Paprika (or regular paprika if unavailable)
1/4 teaspoon Nutmeg
1 tablespoon fresh cracked Black Pepper
Sauce
1/4 cup Franks Red Hot or similar
3/4 cup your favorite GMG BBQ sauce
Wash and pat dry the Ribs. Mix all the dry rub ingredients together. Rub the Ribs with the dry rub 2 hours before or the night before.
Combine the ingredients for the sauce, refrigerate and set aside.
Set the grill at about 180°. Let the temperature stabilize before you put the ribs in. Smoke the ribs for 5 hours (depending on outside temperature).
During the last hour apply the sauce to the ribs.
Colman’s Mustard Baby Back Ribs
3–4 pounds baby back ribs
Dry rub ingredients
1 tablespoon kosher salt
1 tablespoon ground chili
1 tablespoon paprika (sweet, hot or smoked)
1/2 teaspoon Colman’s Dry Mustard Powder
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon onion powder
Barbecue sauce ingredients
3/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Colman’s prepared mustard
Preheat oven to 250°F. Pat the ribs dry with paper towels, then—using a knife—remove the thin membrane attached to the underside of the ribs. Cut the rack (or racks) of ribs into two pieces of roughly the same size. Combine all the seasoning to make the dry rub and season all sides of the ribs with it.
Place the ribs on a sheet of tin foil, then fold and wrap the foil to create a sealed packet. Place on a baking sheet on the center rack in the oven. Bake for approximately 2 1/2–3 hours or until fork tender.
Meanwhile, in a mixing bowl whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce and Colman’s prepared mustard to make the sauce.
Raise the oven temperature to 375°F, remove the ribs from oven and drain any grease from packet. Place the ribs on a foil-lined, rimmed baking sheet, meaty side up, slather with the sauce and return to the oven and bake uncovered for an additional 30 minutes or until sticky and glazed.