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Classic BBQ Baby Back Ribs is what got me into grilling. There is nothing better than a tender, meaty, flavorful and saucy rib. Over the years I’ve tried different ways of preparing ribs and different cooking methods, but this simple 3 step process is my favorite. With just a few ingredients, make the best BBQ ribs you have ever had. Comes out perfect every time.  It’s finger licking good!

If you like flavorful ribs, you have to try my smoked maple bourbon ribs or my classic Kansas City style ribs.

classic bbq baby back ribs.

What is the difference between spare ribs and baby back ribs?

Spare ribs are trimmed from the lower part of the rib cage located near the belly making them fattier and more flavorful. Because of the location and fattiness, spare ribs have more connective tissue and cartilage making them more frustrating to cook for many.

That is why Baby Back ribs are the more common and popular choice. These are trimmed from the upper cage near the spine. They are leaner and meatier than spare ribs. This cut of ribs gets the name “baby” because they are shorter than other cuts of ribs.

What is the 3-2-1 method for ribs?

The 3-2-1 method for cooking ribs is the most common cooking process. It’s a basic 3 step process that includes:

  • 3 hours of smoking the ribs directly on a smoker or grill.
  • 2 hours of cooking the ribs wrapped in foil on a smoker or grill.
  • 1 hour of smoking the ribs unwrapped with bbq sauce brushed over them.

It’s a great method if you like your ribs very tender and very fall of the bone. And if you have 6 hours to spare to cook your ribs. Me personally, I like my ribs tender but with a little bit of a bite and chew to them. I don’t want my rack of ribs to fall apart when I pick them up.

raw ribs on a sheet pan.

The method I use to smoke my classic BBQ baby back ribs is similar to the 3-2-1 method but much shorter and simpler. You still get tender and delicious ribs, but in half the time! TRUST ME!

Ingredient List for Classic BBQ Baby Back Ribs.

Ingredients for classic bbq baby back ribs.
  • Ribs: for this recipe I used baby back ribs.
  • Mustard: used as the binder for the seasoning.
  • Seasoning: I used a blend of an all purpose seasoning and a sweet BBQ rub.
  • BBQ Sauce: Can’t have saucy ribs without bbq sauce. You can make your own or use your favorite store bought sauce.

Step 1. Prepare the Baby Back Ribs.

I like to stick to the basics.  Remove the ribs from the packaging and pat them dry.  This will make them easier to handle and make the process much simpler.

How to remove the membrane.

This is a popular topic of discussion in the BBQ community. Do you keep the membrane or remove it? I honestly do both, but the deciding factor is the grill I use. When smoking ribs on a pellet grill, I remove the membrane since it’s a milder heat and smoke. The membrane will get chewy so it’s best to remove it. If I’m grilling my ribs on a charcoal grill, I usually just score the membrane and leave it on. The more intense heat will get it crispy and there’s no need to remove it.

Removing the membrane is simple. Push one or two fingers under the membrane just above the bone on one side of the ribs. Gently push that finger through to the other end, grab the loose membrane from both sides and pull off.

Once the membrane is removed, trim off any fatty or loose ends. This will give the ribs a nice clean look.

Steps to pulling the membrane off ribs.

What seasonings to use for classic BBQ baby back ribs.

A binder is needed before seasoning the ribs. Because the ribs will be on the grill for a while, a binding agent is needed to keep as much of the seasoning on the ribs as possible.

I usually go with the traditional yellow mustard. You will not be able to taste any of the mustardy flavors once the ribs are cooked.

For my seasoning, I like to go with an equal blend of savory and sweet. Start seasoning the ribs on all sides with Dad’s All Purpose rub. This has the perfect savory blend of salt, pepper, paprika and garlic. Follow that with Dad’s Sweet BBQ rub which has notes of honey and brown sugar to give it a sweeter taste.

Don’t be shy with the seasoning. Some of it will fall or burn off during the smoking process. Pat the seasoning on the ribs to help it stick. You don’t want to rub it as it will smear and clump up. Do this on both sides of the rack.

Seasoning of the ribs.

Recipe Tip

Season the bone side first, flip, and repeat on the meat side. You always want to season the presentation side last so it will look nicer when the ribs are done. Remember, we eat with our eyes first and you want these ribs to look great!

Dad’s Seasonings

Must have grillin seasonings!

Step 2. Smoking the perfect Classic BBQ Baby Back Ribs.

Preheat the smoker to 275 degrees and set for indirect heat.  I used my Weber Searwood Pellet Grill for this cook. If you are using any other grill or oven, follow along using the same times and temps.

Phase 1: Smoke the baby back ribs directly on the grates.

smoking classic bbq baby back ribs.

In the first phase of the cooking process, the ribs should go directly on the grates meat side up. Let them smoke for 2 hours or until the internal temperature on the ribs reaches 175 degrees Fahrenheit. By this time the bones should be peaking out.

Recipe Tip

Check the ribs after the first hour. If they are looking dry on the outside, spritz them with apple cider vinegar. This step is optional and will largely depend on the size and quality of ribs and your smoker.

Phase 2: Wrap the ribs.

Remove the ribs from the grill and place them meat side down on a large sheet of heavy duty aluminum foil. Melt a stick of butter and gently pour it over the ribs and around the sides on the foil.

drizzling butter on smoked ribs.
wrapped ribs.

Wrap tightly making sure the bones do not rip through the foil. You need an airtight pouch to keep the moisture in and allow the meat to get nice and tender.

Recipe Tip

For a competition style wrap, you can add brown sugar and honey to the butter wrap. Experiment with different types of sugar and liquids to get a different flavor profile.

Place the wrapped ribs back on the smoker, meat side down, and cook for an additional hour. At this point you can also place them in the oven since they are wrapped in foil and won’t be getting any more smoke flavor.

Phase 3: Sauce up the Classic BBQ Baby Back Ribs.

When the ribs hit 190 degrees internal temperature, open the foil wrap and flip the ribs meat side up. Roll up the sides of the foil and shape it into a boat. This will help keep all the liquids in the foil and your smoker clean.

Brush the classic BBQ baby back ribs with BBQ sauce and close the lid. Continue cooking for 15-20 minutes to allow the sauce to set. You can use your favorite store bough sauce or make your own.

For a homemade BBQ sauce, use your recipe or check out some of my favorites. From Dr. Pepper rib sauce, Savory Bourbon sauce or a classic Sweet and Tangy BBQ sauce. Can’t go wrong with any of them.

Unwrapped classic bbq baby back ribs on the smoker.
Brushing bbq sauce on the ribs.

When ready, remove the ribs from the grill and let them rest. Just as with any protein, you need to rest cooked meat. This will stop the cooking process and make for a much tastier product.

Cut the ribs between the bones, plate them up and serve. And don’t forget extra BBQ sauce and napkins on the side!

classic bbq baby back ribs sliced.
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Frequently Asked Questions:

What is the secret to making good ribs?

The secret to making tender and flavorful ribs is to smoke them low and slow. Start by smoking them directly on the grates for 2 hours and then wrap them in foil. The wrap is what will get the ribs super tender and delicious.

Can I make this in the oven or stove top?

Absolutely! Follow the same time and temps as in the recipe and do the full recipe in the oven. The ribs won’t have that smokey flavor but will still be tender and delicious.

Try these tender smoked rib recipes:

If you tried these Classic BBQ Baby Back Ribs or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!

4.75 from 4 votes

Classic BBQ Baby Back Ribs

This easy and tasty classic BBQ Baby Back Ribs recipe will deliver tender, juicy, sweet and delicious ribs every time.
Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 4 People

Ingredients 

Rib Ingredients

  • 2 Slabs of Baby Back ribs
  • 1/4 cup All Purpose seasoning
  • 1/4 cup Sweet BBQ seasoning.
  • 4 tbsp Mustard
  • 1 stick Unsalted butter

Homemade BBQ Sauce Ingredients

  • 1/5 cups Ketchup
  • 1/5 cups Brown sugar
  • 1/2 cup Honey
  • 1/4 cup Apple cider vinegar
  • 1/4 cup Molasses
  • 1/4 cup Worcestershire sauce
  • 2 tbsp Yellow mustard
  • 1 tbsp Hot sauce
  • 1 tbsp All purpose seasoning

Instructions 

  • Remove the ribs from the packaging and pat them dry.
  • Remove the membrane by pushing a finger between the membrane and ribs. Push through to the other end, grab both sides of the membrane and pull it off.
  • Coat the ribs on all sides with mustard and season with the al purpose rub and sweet bbq rub. Pat down the seasoning into the meat.
  • Preheat the grill to 250 degrees set for indirect heat. Place the ribs directly on the grates, bone side down. Close the lid and smoke for 2 hours or until they reach internal temperature of 175 degrees in the thickest part.
  • Remove the ribs from the grill and place them on a sheet of aluminum foil, bone side up. Pour the melted butter over the ribs and wrap them tightly in the foil. Wrap each rack separately.
  • Place the ribs back on the smoker, meat side down this time, and continue cooking them for 1 hour or until they reach an internal temperature of 190-195 degrees.
  • While the ribs are cooking, in a small saucepan combine all the sauce ingredients. Bring to a simmer and cook for 10-15 minutes.
  • When the ribs are ready, open the foil wrap, flip the ribs meat side up and roll up the edges of the foil to create a boat. Brush the ribs with BBQ sauce, close the lid and continue cooking for 20 minutes to allow the sauce to set.
  • Remove the ribs from the smoker, bring them inside and let them rest for 10-15 minutes. Slice between each bone, serve and enjoy!

Notes

  • If you do not want to use mustard as the binder, go with olive oil or hot sauce.
  • Gently shake the ribs after they seasoned to remove any excess seasoning. 
  • For a competition style wrap, add brown sugar and honey to butter wrap. 

Nutrition

Calories: 626kcal | Carbohydrates: 59g | Protein: 30g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 289mg | Potassium: 645mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1525IU | Vitamin C: 5mg | Calcium: 359mg | Iron: 12mg
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About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

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4.75 from 4 votes (1 rating without comment)

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Recipe Rating




4 Comments

  1. 5 stars
    BBQ ribs are my favorite food and this is my favorite way of making them. I hope you like this recipe as much as we do.

  2. 5 stars
    Needed something quick to smoke this past weekend and these did not disappoint! So far this style is my favorite. Future rib cooks will be trying your two other recipes!

  3. 5 stars
    This is my go to rib recipe! Can’t beat it. Usually I’m a sweet baby rays guy but making my own bbq sauce was awesome here. Highly recommend

  4. Wow that was unusual. I just wrot an really long comment
    but after I clicked submit my commejt didn’t show
    up. Grrrr… well I’m not wrijting all thast over again. Anyways, just
    wanted to say wonderful blog!

    Here is my blog; Jeanna