Smoked Baby Back Ribs

5 from 1 vote

Our smoked baby back ribs will be the star of your backyard barbecue. They’re tender, juicy, and so fun to eat!

Prep Time15

Cook Time5

Total Time5 15

Course: Main Course

Cuisine: American

Keyword: Smoked Baby Back Ribs

Servings:

Calories: 686kcal

Preheat your smoker to 180℉ with the lid closed for 15 minutes.
In a small bowl, combine mustard, mayonaisse, 1 tablespoon BBQ sauce, and 1 tablespoon of honey. Mix until well combined, then set aside.
In a small bowl, combine paprika, onion powder, black pepper, salt, and ground mustard. Mix until well combined, then set aside.
Remove the membrane from the ribs and then thinly coat in mustard sauce on both sides. Then, season both sides with the prepared dry rub seasonings.
Place the ribs meat side up on the smoker and smoke for 3 hours, or until the internal temperature reaches 160℉. After they have been smoking for 1 hour, spray the ribs with Dr. Pepper every 30 minutes for the remaining time.
Turn the smoker up to 225℉. Remove the ribs and set them aside. Lay out two large pieces of Aluminum foil and place three pieces of butter on each. Sprinkle ¼ cup of brown sugar on each and drizzle the remaining honey on each.
Place the rib's meat side down on the prepared aluminum foil and tightly crimp the edges to prevent leakage. Put them back on the smoker for 2 hours with the meat side down, or until internal temperature reaches 205℉.
Carefully remove the ribs from the foil and brush the ribs on both sides with BBQ sauce. Add them back to the smoker, meat side up, and smoke for 30 - 60 minutes or until the sauce thickens.

Remember to remove the membrane before seasoning the ribs. .
The ribs are done when a meat thermometer reads between 203°F and 206°F.
The longer the ribs cook, the more tender they’ll be.
Thoroughly wrap leftover ribs before placing them in an airtight container to keep them fresher longer.