Perfect BBQ Ribs Recipe
These ribs are fall-off-the-bone tender with a flavorful bark, balanced sweetness, and a touch of smoke. Follow these steps for foolproof, crowd-pleasing ribs every time.
Ingredients
For the Ribs & Rub:
· 2 full racks pork baby back ribs or St. Louis-style spare ribs (about 2–2.5 kg total)
· Yellow mustard (as a binder)
Dry Rub:
· 3 tbsp brown sugar
· 2 tbsp paprika (sweet or smoked)
· 1 tbsp kosher salt
· 1 tbsp black pepper
· 1 tbsp garlic powder
· 1 tbsp onion powder
· 1 tsp chili powder
· 1 tsp cumin (optional)
· ½ tsp cayenne (adjust to taste)
For Cooking & Glazing:
· For the wrap (optional but recommended):
· ½ cup apple juice or cider
· ¼ cup honey or maple syrup
· 2 tbsp butter (cut into pats)
· BBQ sauce for glazing (about 1 cup)
Smoking/grilling:
· Wood chips/chunks (hickory, apple, or cherry), soaked if using charcoal
Equipment
· Smoker, charcoal grill, or gas grill (with indirect heat setup)
· Aluminum foil
· Spray bottle with apple juice/water mix
· Basting brush
· Meat thermometer (optional but helpful)
Step-by-Step Instructions
- Prep the Ribs (1 hour before cooking)
· Remove the membrane from the bone side of the ribs for better tenderness and rub penetration.
· Pat ribs dry with paper towels.
· Lightly coat both sides with yellow mustard (this helps the rub adhere and adds no strong flavor).
· Apply the dry rub generously on both sides, pressing it into the meat. Let sit at room temp for 30–60 minutes.
- Set Up Your Grill/Smoker
· Target cooking temperature: 107°C – 120°C (225°F – 250°F).
· Charcoal grill: Set up for indirect heat. Pile coals on one side, place a drip pan on the other. Add soaked wood chunks to the coals.
· Gas grill: Light only one or two burners. Use a smoker box or foil pouch with wood chips over lit burner.
· Smoker: Follow manufacturer’s instructions for maintaining low heat with smoke.
- The Cook (3–2–1 Method for Spare Ribs / 2–2–1 for Baby Backs)
· Phase 1 – Smoke (3 hours for spare ribs, 2 hours for baby backs):
· Place ribs meat-side up on the grill away from direct heat.
· Maintain steady temperature (107–120°C / 225–250°F).
· Smoke until the ribs develop a rich red color and slight bark.
· Phase 2 – Wrap & Tenderize (2 hours):
· Lay out a large piece of heavy-duty foil.
· Sprinkle brown sugar on foil, place ribs meat-side down.
· Add pats of butter, drizzle honey and apple juice over the ribs.
· Wrap tightly in foil to seal in steam.
· Return to grill (or oven at same temp) for 2 hours until tender.
· Phase 3 – Glaze & Set (1 hour):
· Carefully unwrap ribs (save juices for serving).
· Place ribs back on grill meat-side up.
· Brush with your favorite BBQ sauce every 15 minutes.
· Cook until sauce is sticky and caramelized.
- Testing Doneness
· Bend test: Pick up ribs with tongs – they should bend easily and start to crack.
· Probe test: A toothpick or probe should slide into the meat with little resistance.
· Internal temp: Should be around 93–96°C (200–205°F).
- Rest & Serve
· Remove ribs from heat and let rest 10–15 minutes.
· Slice between bones and serve with extra BBQ sauce on the side.
Pro Tips for Perfect Ribs
· Don’t rush the smoke phase – low and slow builds flavor.
· Spritz ribs with apple juice every 45 minutes during the smoke phase if they look dry.
· Adjust times: Baby backs often need less time than spare ribs.
· Oven option: After smoking phase, you can finish wrapped ribs in oven at 120°C (250°F).
· Sauce wisely: Apply sauce only in last 30–45 minutes to prevent burning.
Serving Suggestions
· Classic sides: coleslaw, cornbread, baked beans, potato salad
· Pickles and raw onion slices cut through the richness
· Cold beer, iced tea, or lemonade
Enjoy your tender, smoky, finger-licking BBQ ribs! This method consistently delivers impressive results whether you’re feeding family or a backyard crowd.