Smoked Baby Back Ribs

Does anything scream summer more than the image of a backyard barbecue with Smoked Baby Back Ribs? We don’t think so. They’re so flavorful and tender, they’ll be the star of the show. Just thinking about biting into these juicy ribs makes us hungry!

This rib recipe creates a smoked delicacy everyone will be raving about. Honey adds a touch of sweetness that balances our tangy homemade sauce. The ribs are seasoned with our flavorful dry rub that forms the perfect outer crust. After hours on the smoker, and a little brown sugar and butter glaze, the result is nothing short of a juicy, tender piece de resistance. 

If the idea of biting into smoked pork ribs makes your mouth water as much as it does ours, then you have to try our Smoked Meatloaf and Smoked Queso Dip next.

Ingredients

• Baby Back Pork Ribs: This cut of meat is smaller, shorter, and more tender than regular ribs. Don’t let the name fool you, though, these pork ribs aren’t actually from a baby pig. They’re cut from the top of the ribcage, near the backbone. Hence the name. Baby back ribs are also called loin ribs, pork loin ribs, or back ribs. Spare ribs and St. Louis style ribs are also types of pork ribs. 
• Yellow Mustard: Using yellow mustard adds a tangy, earthy kick to our homemade sauce. It provides a smoother texture and milder flavor than other types of mustard.   
• Mayonnaise: Creamy mayonnaise acts as a thickener in sauce and helps bind the flavors together. Use your favorite mayonnaise or mayonnaise product. 
• BBQ Sauce: This essential condiment adds a hint of smoke flavor to the sauce. Grab your favorite bottle or make your own. 
• Honey: Adding honey to the sauce helps tenderize the meat. It also adds a hint of barbecue flavor to the meat as it caramelizes. 
• Seasonings: For our rub, we combine paprika, garlic powder, onion powder, ground mustard, and of course, salt, and pepper. 
• Dr. Pepper: Spraying the ribs with Dr. Pepper during the smoking process helps keep the meat tender. If you don’t have Dr. Pepper on hand, you can use apple cider, apple juice, or Coke. 
• Brown Sugar and Butter: Adding brown sugar and butter during the foiling process creates a sweet glaze that coats the ribs. Not all rib recipes include this step, but we think it takes the flavor experience to the next level. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Switch Out the Soda: Go for Cherry Coke or Root Beer to give a subtle change to the overall flavor. 
• Go Southwestern: To give these ribs a southwestern flair, use smoked paprika, chili powder, and cumin in your dry rub. Try brushing it with chipotle sauce instead of BBQ sauce for a distinctly southwest flavor. 
• Make it Sweet or Spicy: You can choose your spice and sweet levels depending on the type of BBQ sauce and which kind of mustard you use in the sauce recipe. BBQ comes in a variety of sweet and spicy options. Brown mustard has a more grainy texture while Dijon has a bolder, sharper profile. 

How to Make Smoked Baby Back Ribs

Our step-by-step process keeps in mind smoking ribs for beginners. To get started, preheat the smoker to 180℉ and set up the bucket and tray liners.  

1. Step 1: Make the Sauce. Add the mayonnaise, mustard, honey, and BBQ sauce to a small bowl. Mix them well and then set the sauce aside. 

2. Step 2: Make the Dry Rub. Combine the paprika, onion powder, black pepper, salt, and ground mustard in a small bowl. Mix them well and set the seasoning aside. 

3. Step 3: Season the Ribs. Thinly coat both sides of the ribs in the mustard sauce. Then, season both sides with the dry rub seasoning. 

4. Step 4: Smoke the Ribs. Place the ribs, meat side up, on the smoker, for 3 hours. After the first hour, spray the ribs with Dr. Pepper. Continue spraying the ribs every 30 minutes. 

5. Step 5: Foil the Ribs. Turn up the heat on the smoker to 225° F. Remove the ribs from the smoker and set them aside. Lay out foil pieces, adding butter, brown sugar, and remaining honey to each piece. Lay the ribs inside the foil and seal the foil. Continue to smoke the ribs for 2 hours. 

6. Step 6: Brush with BBQ Sauce. Remove the ribs from the foil and brush them with the remaining BBQ sauce. Allow to cook for another 30 to 60 minutes until the sauce thickens.  

Storage Directions 

• Storing: Once leftover ribs have cooled, wrap them in plastic wrap, and then again in foil. Alternatively, you can vacuum seal the ribs. Once they’re wrapped or sealed, place them in an airtight container for 3 to 4 days. You can freeze leftover ribs for 2 - 3 months. 
• Reheating: To keep ribs juicy, we recommend reheating them in the oven. Place the ribs in a shallow baking dish and heat them in a 300°F oven for 15 - 20 minutes. Brush with more sauce if they seem a bit dry.

Serving Suggestions

Smoking baby back ribs is a great idea for any get-together, but we think they’re especially perfect for July 4th. A summertime backyard barbecue, or a block party. Whatever the occasion, they’re sure to be a crowd favorite. 

• Set out some crack corn dip with crackers and chips as a fun starter before the main dish. 
• For sides, make deviled egg pasta salad or white cheddar mac and cheese (or both). 
• Serve our best cowboy beans and cucumber tomato salad to round out the meal. 
• Pull out all the stops with our peach pie recipe or easy homemade apple pie topped with a scoop of homemade vanilla ice cream for dessert. 

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