Smoked Baby Back Ribs (and barbeque sauce)

Pefecting the perfect smoked rib recipe has not only been a goal, but a competition with my brother. We have different styles, but we both make kick-ass ribs!

Smoked Baby Back Ribs

I’ve been perfecting my baby back rib recipe for what feels like eons, and perfection was finally achieved when I got my Traeger. These ribs are so good, I don’t even need my special barbecue sauce—though I still make it, of course!

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 465 kcal

Ingredients

  

1x2x3x

• 4 lbs pork baby back ribs
• 1/2 cup butter melted
• 4 oz honey
• 1/2 c pork barbeque rub see my recipe in the notes!

Instructions

 

• Engage in the struggle to remove the silver membrane from the back of the ribs. This can take anywhere from 2 minutes to several days 😉

  Next apply a generous amount of rub to the all sides of the ribs. Wrap tightly in plastic wrap and let rest for 12 -24 hours. I usually do overnight for about 12 hours.
  
• In the morning, prepare your grill, setting the temperature to 225℉. We use Traeger's Barbeque Select for this smoke. (It was pouring, I mean, POURING when I was documenting this recipe. Ribs on smoker photo to come!)
  
• Place the ribs in the smoker and close the lid. Do NOT open for three hours! I mean it! Have the melted butter and honey ready to go when the three hours are up.
• After three hours, remove the ribs and place them on a large piece of aluminum foil, large enough to wrap the ribs. Place ribs meat side down and brush the melted butter then generously drizzle with honey. Flip the ribs over and again brush the meaty side with butter and drizzle with honey. Brush the honey-butter mixture into the ribs, then seal up tightly in the foil.

  Insert a thermometer into the ribs through the foil and return to the grill until the ribs reach an internal temperature of 195-200℉.
  
• Remove the ribs from the grill and place the unopened foil packet(s) on a cookie sheet and cover with a heavy towel. Let rest for about 30 minutes. Do not skip this step!!
• Open the foil packet and very carefully return the ribs to the grill. They will be fall-apart tender and may be a bit of a challenge to move.

  Either baste with the remaining honey-butter sauce or barbeque sauce. My preferance is to baste with the honey-butter sauce, and not for too long (less than 15-25 minutes). Basting too long can dry out the ribs.
• Serve with extra barbeque sauce, roasted potatoes or grilled corn and whatever delicious veggies you found at the farmer's market this weekend!
  

Notes

Pork Rub #1

• 2/3 cup white sugar
• 1/3 cup brown sugar
• 1/2 cup smoked paprika
• 1/4 cup garlic powder
• 1/3 cup kosher salt
• 1tsp oregano
• 1tsp Cayenne pepper
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp dry mustard

Mix together and store in a tightly sealed container.   Note:  I usually cut this recipe in half. 

Nutrition

Calories: 465kcalCarbohydrates: 12gProtein: 27gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 129mgSodium: 216mgPotassium: 364mgFiber: 0.03gSugar: 12gVitamin A: 386IUVitamin C: 0.1mgCalcium: 49mgIron: 1mg

Tried this recipe?Let us know how it was!