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January 26, 2023
Look no further for the perfect Baby Back Ribs Recipe. These ribs are seasoned with my best-selling rubs, wrapped in a brilliant butter bath, and sauced with my award-winning sauces. If you like ribs with an attractive, full-bodied flavor profile, you’ll be obsessed with this variation!
These ribs are a perfect compromise between ribs that smoke all day and those cooked hot and fast. They come together easily on the Outlaw Smoker and give you a chance to hone your pitmaster skills. Serve them at your next family holiday, tailgating party, or game day. I know they’ll be a hit!
My mouth-watering Baby Back Ribs Recipe comes together in about 5 hours. Start them in the morning, so you have plenty of time to rest before dinner. I love cooking ribs in all styles, but this is one of my all-time favorite recipes. I’m sure it’ll make the cut at your house, too!
These Baby Back Ribs come together with just a few simple ingredients. You’ll have leftover seasoning, so save it for the next excellent cook. Here’s what you need to add to your shopping cart.
Here’s the leading equipment I used for these Baby Back Ribs. You can find more of my grilling favorites in the Equipment and Tools section.
You can find a detailed demonstration of this recipe in the video and recipe card. Here’s a quick rundown of how I pulled these ribs together.
The ribs came off the pit smelling delicious. Layering the rubs gave these Baby Back Ribs the perfect flavor profile: sweet, zesty, and a little fruity. The natural flavor of the pork shone through and was complemented by my sauce.
Ribs are always great on their own, but if you want to create a full spread, serve them with one of my favorite side dishes.
You can store any leftovers for up to 4 days in the fridge or up to 4 months in the freezer. To reheat, thaw in the refrigerator, then cook until warmed through.
Outlaw Smoker, Traeger Pecan Hardwood Pellets, Royal Oak Charcoal Hardwood Pellets, disposable cutting board, clear spray bottle, aluminum foil, Victorinox Fribrox Boning Knife, Heath Riles BBQ Mixing Shaker Bottler, Nechtik BBQ Gloves. wire cooling racks, ThermoWorks Thermapen ONE, YETI Tundra Haul Wheeled Cooler, ThermoWorks hi-temp silicone brush.
Trim baby back ribs to your liking, make sure the membrane is off of the back of each slab.
Coat ribs with a binder, we used yellow mustard, this is what we use on a regular basis.
Season back of ribs with Everyday Rub, Honey Chipotle Rub, Pecan Rub and then Peach Rub (in that order). All ribs to set for approximately 5 minutes. Flip ribs and repeat on the front of ribs (Everyday, Honey Chipotle, Pecan and Peach Rubs). Allow ribs to set for 20 minutes.
Cook at 275º on smoker of your choice (we used pecan wood), we did these on the Outlaw BBQ Smoker, for about 2 hours. Spritz with apple juice every 45 minutes if you wish.
When ribs are at approximately 160º, pull them off to wrap with Butter Bath & Wrap. 1 pack of Butter Bath can be mixed with 5.5 cups of apple juice, you will only use 3/4 cup for each slab.
Pull foil for each slab. Add a layer of Honey Chipotle Rub on the foil before placing the rib front down. Add Honey Chipotle Rub on the back of the rib. Add 3/4 cup of Butter Bath & Wrap and wrap in the foil. Repeat this process with all slabs of ribs.
Place wrapped ribs back on the pit for about an hour, you are looking for an internal temperature of 203º-207º. Once ribs hit this temperature, take them off to rest for approximately 30 minutes.
Mix sauce (1 part Tangy Vinegar BBQ Sauce to 2 parts Sweet BBQ Sauce). Glaze ribs on the front and back. Sprinkle some Peach Rub on top.
Place ribs on a wire rack (if you choose, you can just put them straight on the smoker grates if you want) and put back on the pit at 275º for 20 minutes to set sauce.
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