Baby Back Ribs Recipe
Smoked Baby Back Ribs deliver tender, fall-off-the-bone meat infused with deep, smoky flavor that turns any backyard meal into a mouthwatering celebration. Loved by families everywhere, these ribs never disappoint.
Slow-smoked with a sweet and savory coating, these ribs stay juicy while developing a caramelized bark that’s hard to resist. Every bite promises balanced notes of smoke, sweetness, and tang.
Must-Have Ingredients for Smoked Baby Back Ribs
- Baby Back Ribs – The star cut, prized for its tender meat and perfect balance of lean and fat.
- Yellow Mustard – Acts as a flavor base and helps the rub stick for maximum seasoning.
- BBQ Rub – Adds layers of smoky, sweet, and spicy flavor; choose your favorite blend.
- BBQ Sauce – Seals in moisture and creates a sticky, finger-licking glaze.
- Cherry Coke or Root Beer – Infuses subtle sweetness and helps keep ribs moist.
- Butter Pats – Melt into the ribs for richness and extra tenderness.
- Brown Sugar – Balances the savory rub with caramel notes.
- Honey – Adds natural sweetness and helps form that irresistible sticky crust.
Smoking Steps for Perfect Baby Back Ribs
Start by removing the membrane for ultimate tenderness. Generously coat the ribs with yellow mustard and your go-to BBQ rub on both sides. Place them on a preheated smoker at 250°F.
Smoke the ribs uncovered for about three hours, spritzing every 30 minutes after the first hour with cherry coke or root beer to lock in moisture and flavor. This keeps the meat juicy while it develops that smoky bark.
Next, wrap the ribs tightly in foil with butter, brown sugar, honey, and a sprinkle of extra rub. Return them to the smoker meat-side down for another hour, letting all those sweet, buttery flavors soak in.
Unwrap the ribs, slather them in BBQ sauce, then place them back on the smoker, unwrapped, for 30 minutes to an hour. This final step caramelizes the sauce for that classic sticky finish.
Rib Smoking Tips & Delicious Variations
For extra depth, experiment with different woods like apple, cherry, or hickory; each brings a unique smoke profile that enhances the ribs. Always remove the membrane—this simple step guarantees tenderness.
Switch up the spritz by trying apple juice or beer for subtle flavor twists. If you like heat, sprinkle some cayenne into your rub or drizzle hot honey before wrapping. Don’t rush the resting time—let the ribs sit for a few minutes before slicing so the juices redistribute perfectly.
How to Store Leftover Smoked Baby Back Ribs
Wrap leftover ribs tightly in foil or store them in an airtight container in the fridge for up to four days. For longer storage, freeze individual portions wrapped in plastic wrap and foil to lock in moisture.
When ready to reheat, warm them slowly in the oven at 250°F, wrapped in foil to keep them tender. Brush with fresh BBQ sauce before reheating for that just-smoked flavor that makes leftovers just as tempting as the first bite.
Baby Back Ribs Recipe
Ingredients
- Brown sugar
- Yellow mustard
- Honey
- BBQ Sauce – such as Sweet Baby Ray’s
- 1 12 oz can Cherry Coke or Root Beer
- Pats of butter
- BBQ Rub – for example Strawberry’s
- Baby Back Ribs
Instructions
- Remove the membrane from the underside of the ribs, then generously coat the ribs with yellow mustard and season thoroughly with BBQ Rub on both sides. Smoke the ribs uncovered at 250°F for three hours, and after the first hour, begin misting them every 30 minutes with Cherry Coke using a spray bottle for the remaining two hours. Lay out a large sheet of aluminum foil, placing pats of butter, a handful of brown sugar, a drizzle of honey, and an extra sprinkle of BBQ Rub onto the foil. Position the ribs meat side down onto the prepared foil, wrap them tightly, and return them to the smoker for an additional hour, still meat side down. Remove the ribs from the foil, brush them generously with BBQ sauce, and place them back onto the smoker unwrapped for 30 minutes to an hour until the sauce sets and the ribs develop a beautiful glaze. Slice between the bones and serve warm.
