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A plate of sliced smoked bbq baby back ribs, corn on cob, and green beans.
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Smoked Baby Back Ribs

These smoked baby back ribs use a 3-2-1 method with a secret-weapon rub of coffee and warm spices, tested and perfected over years until we nailed competition-worthy results at home. A tender, fall-apart texture with a caramelized bark, no guesswork required.
Author: Nikki Lee
Servings: 8 servings
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Rest 10 minutes
Total Time 5 hours 55 minutes

Ingredients 

  • 2 large racks baby back ribs pork loin back ribs, about 3-3.25 pounds per rack (I buy them at Sam’s Club and there are usually about 6.5 to 6.7 pounds of ribs in a 2 pack)
  • 4 tablespoons yellow mustard I use French’s Yellow Mustard 1 tablespoon per side

Dry Rib Rub

  • ½ cup brown sugar
  • 4 teaspoons kosher salt
  • 4 teaspoons black pepper
  • 4 teaspoons smoked paprika
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 teaspoon ground mustard
  • 1 teaspoon celery salt
  • 2 teaspoon instant coffee granules or 2 packets
  • ¼ to ½ teaspoon ground cinnamon optional
  • ½ teaspoon cayenne pepper or to taste

Wrapped Cooking Stage in Smoker

  • 1 cup brown sugar divided

Unwrapped Cooking Stage in Smoker

  • 1 ½ to 2 cups BBQ Sauce or to taste (this will vary depending on how saucy you like your ribs). I use KC Masterpiece (it's sweet, a little heat, and gluten-free). Use your favorite brand.

Instructions

  • Preheat the smoker  to 225°F. After it’s heated, clean the grates. Line a rimmed baking sheet with foil.
  • Prep the Ribs: Rinse ribs and pat dry with paper towels. Remove the silver skin/membrane from the back of the ribs (tip: loosen with a butter knife, then grip with a paper towel to pull it off). Trim any excess fat or loose meat while taking off the membrane.
    Then, place the ribs on the prepared baking sheet.
    2 large racks baby back ribs
  • Coat Ribs with Mustard Binder: Rub a light coat of yellow mustard all over all sides of ribs.
    4 tablespoons yellow mustard
  • Mix Rib Rub: In a small bowl, mix dry rib rub ingredients.
    ½ cup brown sugar, 4 teaspoons kosher salt, 4 teaspoons black pepper, 4 teaspoons smoked paprika, 2 teaspoon garlic powder, 2 teaspoon onion powder, 2 teaspoon ground mustard, 1 teaspoon celery salt, 2 teaspoon instant coffee granules, ¼ to ½ teaspoon ground cinnamon, ½ teaspoon cayenne pepper
  • Season the ribs: Season generously with Dry Rib Rub on all sides. Press and pat the rib rub into the meat as you are seasoning it.
  • Cook in the Smoker (3 Hours): Place in the smoker, bone side down directly on the gill grates and cook for 3 hours.
  • After the 3 hours, remove from the smoker.
  • Prep for Wrapping Cooking Stage: Place two sheets of heavy-duty foil or butcher paper (enough to wrap the ribs) on a countertop or flat surface. You will need two separate pieces, one for each rack of ribs.
    In the bottom of each foil sheet, spread ½ cup of brown sugar or enough to go beneath each rack of ribs. Place each rack of ribs meat side down on top of the brown sugar. Wrap tightly so they are sealed well and will not leak.
  • Wrapped Cooking Stage (2 Hours): Place the ribs back on the smoker for 2 hours (smoker still set at 225℉) with the meat side down on the smoker grates.
  • After 2 hours, remove the ribs and carefully open the foil. If there is an excess of liquid, discard. Brush ribs generously with barbecue sauce. Do not rewrap.
  • Unwrapped Cooking Stage (30 Minutes): Place the ribs bone-side down directly on the grill grates (no foil). Keep the smoker at 225°F and cook for 30 minutes, or until the BBQ sauce is caramelized to your liking.
    1 ½ to 2 cups BBQ Sauce
  • Remove from the smoker. Let rest for 10-15 minutes. Slice and enjoy.

Notes

 

Gluten-Free Smoked BBQ Ribs

Yes, and with brands we've actually verified rather than just crossing our fingers. French's Yellow Mustard is labeled gluten-free in the US, KC Masterpiece BBQ Sauce is labeled gluten-free, and the Folgers Classic Roast instant coffee in the rub is confirmed gluten-free according to the Fig app, which is worth calling out since instant coffee packets can sometimes carry a processing question mark that the jar doesn't. As always, check your own labels before serving anyone with celiac disease or gluten alergy, since formulations can change without notice.

Nutrition

Serving: 1 serving | Calories: 554 kcal | Carbohydrates: 58 g | Protein: 28 g | Fat: 24 g | Saturated Fat: 8 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 10 g | Trans Fat: 0.2 g | Cholesterol: 98 mg | Sodium: 2041 mg | Potassium: 565 mg | Fiber: 2 g | Sugar: 52 g | Vitamin A: 667 IU | Vitamin C: 1 mg | Calcium: 107 mg | Iron: 2 mg

Find it online:

www.soulfullymade.com/smoked-baby-back-ribs/