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
Recipe FAQs
I usually plan for each rack to serve 3 people. This will vary depending on your group. A rack typically has 12-13 bones and 4 bones per person works for my crew.
This recipe calls for two racks of ribs, but you can easily add a third rack as long as you have enough space on your grill. There is enough of the rub to add a third rack.
You can do steps of these ribs ahead of time. You can make the rub and remove the silverskin from the ribs. I do like eating leftover ribs, but I believe the ribs are best served within 30-45 minutes after cooking.
I cook at 250 degrees for 4 hours. It may seem like a long time, but that's the secret to tender ribs with a delicious bark on the outside. The ribs take a bit of time to cook, but once they are on the grill they don't need a lot of attention.
I used apple chips. You could also use hickory, oak or mesquite chips. Each wood adds a slightly different taste.
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!
Smoked Baby Back Ribs
Equipment
- Wood Chips
Ingredients
Rub
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 Tablespoons smoked paprika
- 1 Tablespoon ground pepper
- 1 Tablespoon onion powder
- 1 Tablespoon ground ginger
- 2 teaspoons garlic salt
- 1 teaspoon dried rosemary
Ribs
- 3 racks baby back ribs (2 ½ - 3 pounds each)
- ½ teaspoon salt
Instructions
Wood Chips
- Soak two big handfuls of wood chips in water for at least 10 minutes.
- Divide wood chips into two piles. Add each pile to a piece of foil. Fold foil up and poke several holes in the top of each foil packet.
Rub
- Combine all ingredients in a bowl.½ cup granulated sugar, ½ cup brown sugar, 2 Tablespoons smoked paprika, 1 Tablespoon ground pepper, 1 Tablespoon onion powder, 1 Tablespoon ground ginger, 2 teaspoons garlic salt, 1 teaspoon dried rosemary
Ribs
- Remove the membrane, or silverskin from the bone side of the ribs.3 racks baby back ribs
- Lightly salt both sides of the ribs. Allow ribs to rest for 10 minutes.½ teaspoon salt
- Sprinkle 2-4 tablespoons of rub on each side of ribs. Massage rub in with your hands. Make certain rub gets on all areas including sides. Allow ribs to rest another 10 minutes.
- Start grill and turn on all burners on high so grill can preheat and grates can get hot.
- When grill reaches 500 degrees, turn off two burners. Turn the last burner to low. Place one wood chip packet directly on side with burner still on. Packet should be below grate sitting on heat diffuser.
- Place ribs on grill grate bone side down. The ribs should be over the burners that are turned off.
- Close lid to grill and monitor temperature in grill. The temperature should be 250 degrees. Keep adjusting one burner until 250 degrees is maintained.
- After 30 minutes open grill and add second wood packet. Close lid and monitor temperature to keep at 250 degrees.
- After 2 hours, rotate ribs. If cooking two ribs, switch places of ribs. If cooking three ribs, rotate outer ribs and keep rib in middle in same location. Close lid and monitor temperature.
- When 3 ½hours have passed, check to see if 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 4-4½ hours to cook, but l like to check at 3½ 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
Notes
- This recipe can also be made using 3 racks of 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.
- Each rack serves 3 people (4 ribs each)
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe adapted from my husband Rod and Meathead.
Keith says
I guess it's my fault. I should have read the article instead of jumping straight to the recipe. The recipe is missing the smoked paprika and so it didn't make the cut. And I didn't get the smoke flavor even though it burned the chips but the ribs were good and I will do it again. Thanks for the recipe
Kathy says
Goodness gracious! I did leave off the smoked paprika!!! I just added so it will be there for next time! If you want a smokier flavor, you can add an additional wood chip package. Thanks for letting me know about the paprika and glad you enjoyed the ribs!
Kathy 🙂
Mary Ann | The Beach House Kitchen says
These look totally mouthwatering Kathy! Love the dry rub. My whole family would love these for football season!
Kathy says
Perfect for football season!
Dawn - Girl Heart Food says
These look AMAZING, Kathy! You're a total grill master and smoker now! Love that you used apple chips - must be such a lovely pairing...also now I'm seriously hungry 😉
Kathy says
Thanks, Dawn!!!
David @ Spiced says
You know me and smoking meats, Kathy! A good Fall day with the smoker/grill going on the back deck is seriously one of my favorite days ever. This is a great how-to post, and I can't wait to try out that spice rub! I'm craving ribs like you wouldn't believe right now!
Kathy says
There is something quite satisfying about smoking on the grill! 🙂
Fred G says
Sounds great and looks yummy. It’ll be a way to cook ribs.
Kathy says
They are delicious!
Valentina says
Yum! My family welcomes baby back ribs any time of year! The rub on these sound like such a delicious blend and add to that the smoky flavor, and oh my! I'm in!
Kathy says
We could eat them all year long too!
Fran @ G'day Souffle' says
I wasn't planning on leaving a comment, but I couldn't resist! Kathy, this post is so helpful. It makes the process so do-able. I've bookmarked this- well done!
Kathy says
Thanks, Fran!
Alexandra @ It's Not Complicated Recipes says
These ribs look so deliciously tender! I can't wait to cook them up soon - the weather is starting to warm up here now, and I think it will make a lovely outside dinner 🙂
Kathy says
I'm hoping for a long fall so we can still do plenty outside.