Smoked Baby Back Ribs

When it comes to barbecue, few things are as irresistible as the tender, flavorful, and fall-off-the-bone goodness of slow-cooked smoked baby back ribs.

No sauce - just a dry rub that creates a wonderful crust on the ribs!

Ribs smoked on a grill

Smoked baby back ribs are full of flavor and fall apart deliciously. This slow-cooked method makes perfectly tender and tasty baby back ribs.

Baby back ribs are pork ribs from a full-sized pig, not a baby pig. These ribs are smaller or shorter than spare ribs and are called baby ribs. 

I made these ribs on our gas grill. Rod gave me advice along the way, but I am now the Rib Master in our house (just don't tell Rod!)

Follow the step-by-step directions and become the rib master in your house too!

Use a gas grill

I cooked these ribs on a gas grill. There are a couple of tips to keep in mind:

• You will need to create a wood smoke packet by putting wood chips in a piece of foil and then piercing the foil. This allows the wood chips to smoke and the smoke to fill the grill chamber. 
• The ribs will cook using indirect heat. I have a three-burner grill. My ribs sit over two of the burners that are turned off. The third burner is turned on and the wood smoke packet sits over this burner.
• The smoke is only used at the beginning of the cooking time so the flavor of the smoke is absorbed into the meat but it doesn't become too overpowering.
• The temperature of the grill needs to be 250 degrees. You will want a good thermometer that can tell you the temperature of the chamber of your grill.
• Keep your grill closed! Only open when adding an additional smoke packet, when rotating your ribs or when checking to see if they are done.

Dry rub for extra flavor

For these ribs, I only used a dry rub. The rub creates a delicious layer -no need to add a sauce. 

Rub ingredients

• granulated sugar
• brown sugar
• smoked paprika
• onion powder
• garlic salt
• pepper
• ground ginger
• dried rosemary

Steps to make the ribs

• Remove the membrane or silverskin from the bone side of the meat. If left on the ribs will have a leathery feel and the rub will not be able to fully penetrate the meat and the bones.

• Lightly salt ribs and let sit for 10-15 minutes

• Sprinkle rub over all sides of ribs and massage into the meat. Allow the rub to sit for 10-15 minutes.

• Soak two big handfuls of wood chips in a bowl of water for 10 minutes.
• Create two foil packets with a large sheet of foil.

• Heat the grill with all burners on high for 10 minutes
• Turn two burners off and leave one outside burner on medium to low. Add foil packet below the cooking grate directly on heat plates or diffuser with the burner on.

• Add ribs on the side away from wood chips and where burners are turned off. Place ribs meat side up.

• Close the lid and monitor the temperature of the grill. Grill should be at 250 degrees. Adjust the burner up or down slightly until the temperature holds steady. I turn my grill to medium flame on one burner only. The other two burners remain off. Each grill will vary so monitor for the first half hour until the temperature stabilizes. 
• After 30 minutes add another wood smoke packet. Leave the first packet there, just place another one next to it.
• Close the lid and monitor the temperature.
• After 2 hours, rotate the ribs. If cooking two ribs, switch the places of the ribs. If cooking three ribs, rotate the outer ribs and keep the rib in the middle in the same location. Close the lid and monitor the temperature.
• When 3 ½ hours have passed, check to see if the ribs are done. Test for doneness by using the fold test. Use a pair of sturdy tongs and grasp ribs. If the meat begins to separate at the fold, the ribs are done. All the ribs I cooked have taken 4 - 4 ½ hours to cook, but l  like to check at 3 ½ hours just in case.

• When ribs are done, remove ribs to a baking sheet and cover and seal with foil. Allow ribs to sit at room temperature for 15-30 minutes.
• Slice ribs into individual pieces. I find it easier to flip ribs bone side up so I can see where to cut.
• Serve while still warm, but not hot

Tips for making baby back ribs

• Don't open the lid, except when directed - no peeking!
• Don't flip your ribs - keep bone side down.
• Do rotate the position of your ribs halfway through cooking. Move the ribs furthest from the heat so they are closest to the heat.
• Allow ribs time to rest after you pull off the grill. Cover with foil and let rest for at least 15 minutes.

Leftover rub

This rub does make more than you will need. I often will add just a final sprinkling to the ribs just before adding to the grill.  I add it only in areas where the rub has slid off or where my tongs grabbed onto the ribs.

You can save and use this rub on chicken breasts, pork chops, or beef steak.

If saving to reuse, be certain you use a spoon to scoop, not your hands! Do not allow anything that has touched the meat to come in contact with the rub.

Equipment Needed

• Apple Wood Chips
• Heavy Tongs
• Baking Sheet
• Thermometer the thermometer is used to regulate the temperate inside the grill chamber. You do not insert probes into ribs. Many grills already have a thermometer built into the lid. 

Serving suggestions

Some delicious side dishes that go perfectly with baby back ribs:

• Couscous salad
• Sauteed corn 
• Three bean salad
• Santa Maria beans
• Italian pasta salad
• Fresh squeezed lemonade
• Sparkling limeade
• Raspberry brownies
• Peach cobbler

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Did you love these ribs? Then you'll LOVE all the others in this category. Check out all my Grilling Recipes here!

Recipe adapted from my husband Rod and Meathead.