The Easiest Smoked Baby Back Ribs

These smoked baby back ribs take just minutes to prep and then the smoker does all the work! Utilizing a delicious homemade dry rub and the 3, 2, 1 method, this smoked ribs recipe will give the most tender, juicy, flavorful ribs ever!

You Will Love This

• You will not believe how easy it is to get tender, fall-off-the-bone smoked ribs with just a few simple ingredients and a pellet grill. If you’re new to smoking ribs this recipe is for you! This recipe takes all the guesswork out of making the best beef ribs and makes it approachable for even the most novice of home cooks!
• If you loved this recipe, be sure to check out my homemade rib rub, smoked queso dip, smoked meatloaf, and smoked mac and cheese.

Ingredients and Substitutions

• Baby Back Ribs – For this recipe, I like to use baby back beef ribs that are about 20 oz. each.
• Dijon Mustard – You can also use yellow mustard in place of the Dijon.
• Easy Dry Rub – My dry rub recipe is the easiest thing ever to throw together and it’s made with common pantry spices along with salt and brown sugar.
• Brown Sugar – I like to use dark brown sugar but you could use light brown as well.
• Butter – Butter is going to add a delicious flavor to these baby back ribs. I prefer to use unsalted butter.
• Fruit Juice – I like to use apple, pear, or pineapple juice. Feel free to use whatever fruit juice you prefer. You won’t actually taste the juice but the liquid is going to steam the ribs and the sweetness pairs well with the smoky flavor and BBQ sauce. You could also use apple cider vinegar if you prefer.
• BBQ Sauce – My favorite barbecue sauce is Stubb’s Original. Use whatever your family enjoys!

Instructions

Slather the bone side of the ribs with half the mustard. Then sprinkle with half the dry rub. 

Flip and rub the meat side with the remaining Dijon mustard and season with the remaining dry rub. Be sure to do the sides of the ribs as well. Cover tightly with aluminum foil or saran wrap.

Refrigerate for 8-48 hours if possible or 15 minutes at least. Place ribs, bone side down, in the smoker for 20 minutes on the smoke setting. Turn temperature to 225 degrees and cook for 3 hours.

Place half the butter and half the brown sugar onto a large sheet of foil on a baking sheet.

Place rack of ribs meat side down on top of the butter and sugar. Drizzle fruit juice over the bone side of the ribs and along the sides. Add remaining brown sugar and butter to the bone side of the ribs. 

Carefully fold the foil to seal the ribs inside the foil packet. Smoke for another 2 hours at 225 degrees. Return ribs to the grill and smoke for another hour, brushing ribs with BBQ sauce every 15 minutes.

Remove ribs from the grill when the internal temperature reaches 195-200 degrees. Let rest for 15 minutes, slice with a sharp knife between the bones, and serve!

Tips

• Don’t skip the dry rub! I have the best dry rub recipe for ribs ever and is a MUST for the smoked beef ribs. The dry rub is the best way to draw the moisture to the surface of the ribs and create that delicious bark. It also adds the most amazing flavor. If you don’t think you have time to make your own dry rub at home – think again! It takes just minutes to throw together and is made with simple pantry spices like Kosher salt, black pepper, garlic powder, chili powder, onion powder, cumin, paprika, mustard powder, and brown sugar!
• You’ll definitely want to invest in a probe meat thermometer if your pellet grill doesn’t come with one. That is the very best way to make sure that your ribs are cooked to the perfect temperature. A basic model will work just fine but they also make wireless thermometers that connect to your phone which is super helpful.

Are you new to smoking?

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Serve With

• air fryer green beans
• air fryer baked potatoes
• smoked queso
• smoked mac and cheese
• deviled egg macaroni pasta salad
• street corn pasta salad
• 5 minute cilantro lime slaw
• corn on the cob

Smoked Ribs Temp

• There’s some controversy over what the internal temp of your baby back ribs should be.
• I prefer the fall-off-the-bone tender ribs, so I like to cook mine to around 200 degrees.
• However, if you prefer them to be less soft, you might enjoy them around 185-190 degrees.
• Keep in mind though, that when most people think of BBQ ribs they are thinking of the super tender, moist, juicy, fall-apart ribs, and to achieve that you’ll need to get the internal temp up to 195-200 degrees.

Type of Wood Pellets to Use

• Hickory and mesquite are traditionally used for meat as they have a strong flavor that lends itself well to most cuts.
• I like to use a mixture of hickory and apple for these ribs but I’ve also tried mesquite and cherry with great results.
• If you’re undecided about what type of wood to use, I highly suggest reading this article.

Smoking Notes

• I use this Z Grill for all my smoker recipes. The Z Grill has a smoke setting that cooks around 175ish degrees. However, you cannot control the smoke setting after setting the temperature.
• So I like to cook the ribs on the smoke setting for about 20 minutes just to introduce a punch of that smoky flavor right away. Then I’ll turn it to 225 degrees and start cooking the ribs at a higher temp.

FAQ

Make-Ahead, Storage, and Reheating

• Make-Ahead: These baby back ribs can be prepped up to 2 days in advance! Slather them in the mustard and dry rub, then wrap them in foil or saran wrap and pop them in the fridge for anywhere from 15 minutes to 48 hours. When you’re ready to smoke, allow them to come to room temp on the counter for about an hour, and then smoke!
• Storage: Store leftover ribs in an airtight container in the fridge for up to a week.
• Reheating: To reheat ribs, drizzle them with more BBQ sauce, place them in an aluminum pan and cover tightly with foil. Bake in a 250-degree oven for about 10-15 minutes or until warmed through.

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