Sweet Southern BBQ Back Ribs


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.

Prep Time:
10 mins
Cook Time:
3 hrs
Additional Time:
1 hrs
Total Time:
4 hrs 10 mins
4 servings


Dry Rub:

  • cup light brown sugar, plus

  • 1 tablespoon light brown sugar

  • 1 tablespoon kosher salt

  • 1 tablespoon chili powder

  • 1 ½ teaspoons black pepper


  • 1 cup ketchup-based barbecue sauce

  • ¼ cup honey

  • 2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed

  • 3 tablespoons prepared yellow mustard

  • 1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained


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

  2. 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.

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

  4. 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.

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

  6. 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.

  7. 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.

  8. Serve ribs with remaining sauce.


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 (per serving)

2796 Calories
215g Fat
58g Carbs
147g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 2796
% Daily Value *
Total Fat 215g 276%
Saturated Fat 79g 397%
Cholesterol 736mg 245%
Sodium 2978mg 129%
Total Carbohydrate 58g 21%
Dietary Fiber 2g 6%
Total Sugars 49g
Protein 147g
Vitamin C 4mg 20%
Calcium 328mg 25%
Iron 9mg 52%
Potassium 2343mg 50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.