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.

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.

• 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.

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.

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.

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.

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.

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.

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.

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!

Frequently Asked Questions:

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Beef

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Check out the Recipes Page for other tasty ideas!