Baby Back Ribs

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The best ever, smokey, tasty, Baby Back Ribs, juicy, tender, and oh so delicious. Smoked on a pellet smoker, but with oven instructions as well.

Prep Time15

Cook Time6

Total Time6 15

Course: Ribs

Cuisine: BBQ

Keyword: baby back ribs, baby back ribs recipe

Servings: people

Calories: 802kcal

Author: Rachael

Ingredients

2 racks Baby Back Pork Ribs Hickory pellets for smoking/pellet grill

Mustard Mixture

1/3 cup Dijon Mustard
1/3 cup Spicy Brown Mustard
1 tsp garlic powder

Rub

2 tablespoon brown sugar
1 Tbs black pepper
1 Tbs chipotle
1 Tbs cumin
1 Tbs granulated garlic
1 Tbs granulated onion
2 Tbs kosher salt
1 tsp cayenne pepper
1 tsp coriander

Glaze

1/2 cup Apple Juice
1/2 cup brown sugar
1/2 cup honey
1 Tbs butter

Finish

1 cup BBQ sauce of choice

Instructions

Smoker Instructions

Turn smoker on to smoke setting (180 degrees), and leave lid open 4-5 minutes until you see the smoke.
Meanwhile, mix your rib rub together if making your own, or grab a pre-mixed rub, and set aside.
If still in tact, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a knife underneath it, and then use your hands to tear the membrane off.
In a small bowl combine mustards and garlic powder.
Brush the mustard mixture all over your ribs
Season ribs with rub mixture. Be generous.
Place your mustard and rub slathered ribs, meat-side up, on your smoker, and close the lid. Smoke for 2 1/2- 3 hours, depending on how large your ribs are.
Just before your 3 hours is up, mix together the honey, brown sugar, and apple juice, and set aside.
Transfer the ribs to a baking sheet and leave the grill on, turn the temperature up to 225 degrees.
Place ribs on a large sheet of foil. Dot with butter.
Pour the honey, apple juice mixture over the top, and be sure to fold the edges of the foil up so it doesn't leak out.
Lay another piece of foil on top and tightly seal the edges together. Repeat with the remaining rack of ribs.
Return the foiled ribs to the grill and cook at 225 for an additional 2 hours.
After two hours Is up, remove the foil, and brush your ribs generously with BBQ sauce. Return to the grill for 20-30 minutes, until sauce is a little caramelized, and sticky.
Remove ribs from smoker, and turn it off, let the ribs rest for 15 minutes before serving.
Serve with additional BBQ sauce if desired.

Oven Instructions:

Line a baking sheet with aluminum foil and place a cooling rack over the foil.
If still in tact, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a knife underneath it, and then use your hands to tear the membrane off.
Mix together your mustards and garlic powder, and brush all over the ribs.
Mix together your rub, or use an existing rub mixture, and generously season the ribs. (This can be done up to 24 hours ahead and refrigerated for a deeper flavor)
Lay the ribs on top of the cooling rack in your baking sheet, in a single layer.
Make sure the meaty side of the ribs is facing up.
Broil the ribs for 5 minutes, or until the rub and mustard mixture is bubbling and the ribs are browned evenly.
Turn oven on to 300 degrees. Move oven rack to the middle position.
Roast ribs in oven for 1 hour (longer if using spare ribs instead of baby back).
Halfway through cooking, mix apple juice, brown sugar, and honey glaze together, and pour over top of the ribs. Also dot ribs with butter.
Cover the ribs with aluminum foil to protect them from drying out, and return to the oven for an 45 minutes.
Remove ribs from oven, and brush with BBQ sauce, and recover with foil, hen return to the oven for 15-20 minutes to finish cooking.
The ribs are done when a knife slides easily into the thickest part of the rib meat. At this point, remove from oven.
Let them rest covered for 15 minutes after removing them from oven.
Cut, serve, and enjoy with extra bbq sauce if desired.

Nutrition