A sweet and spicy dry rub, a brushing of mustard, a lots of barbecue sauce bring classic flavor to these tender and succulent baby back ribs.

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Recipe Summary

prep:
10 mins
cook:
3 hrs
additional:
1 hr
total:
4 hrs 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dry Rub:
Sauce:

Directions

Instructions Checklist
  • About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well.

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  • Brush thin layer of mustard on both sides of ribs; sprinkle an even coat of dry rub both sides of ribs. Set aside at room temperature for 1 hour.

  • Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.

  • Place the ribs, meaty side down, over a drip pan and cook for 1 1/2 to 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

  • Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a simmer until flavors are blended, stirring frequently. Set aside to cool.

  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.

  • Serve ribs with remaining sauce.

Tips

Serving suggestions: This foil-wrapped method yields moist and tender "falling-off-the-bone" meat. Accompany the ribs with roasted sweet potatoes, collard greens, and cornbread.

Recipe by BBQ Pit Master, Moe Cason.

Nutrition Facts

2796 calories; protein 147.4g 295% DV; carbohydrates 57.5g 19% DV; fat 215.3g 331% DV; cholesterol 736.1mg 245% DV; sodium 2977.8mg 119% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
02/11/2016
Delicious! I have been testing various recipes for my Daytona 500 NASCAR party and these ribs made the grade. My taste testers all gave them two thumbs up. The one thing I did do differently is to season the ribs wrap them tightly in plastic wrap and let them sit in the refrigerator overnight. Another trick is to add one ice cube to each of the foil packages it helps to keep the meat tender and juicy. A winning recipe. Thanks! Read More
(3)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/11/2016
Delicious! I have been testing various recipes for my Daytona 500 NASCAR party and these ribs made the grade. My taste testers all gave them two thumbs up. The one thing I did do differently is to season the ribs wrap them tightly in plastic wrap and let them sit in the refrigerator overnight. Another trick is to add one ice cube to each of the foil packages it helps to keep the meat tender and juicy. A winning recipe. Thanks! Read More
(3)
Rating: 5 stars
07/05/2017
Absolutely wonderful! I made exactly as the recipe reads and they are now our favorites! Read More
(1)