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November 18, 2022
If you’ve followed my cooking for long, you know how much I love me some good ribs. Today, I’m going to cook up a simple, everyday baby back rib recipe. This is a meal you can make for your special company, a party, or just on a random Wednesday to feed the spouse and kids. It’s that easy.
Let’s get started.
Cooking on the grill is fun, but sometimes you don’t want to spend lots of time making a delicious meal. With this easy baby back rib recipe, you don’t have to. The Smoker does most of the work here. The good news is you don’t have to sacrifice taste for easy cooking. Don’t believe me? This recipe will prove it to you!
I used my Gateway Drum Smoker with some Royal Oak Lump Charcoal set at 275-300 degrees F.
I recently posted a Youtube video of me making this rib recipe. You can follow along there to watch every step.
I set the temperature between 275-300 degrees F.
I unpackaged the ribs, dried them off, and took the membrane off the back. I didn’t trim any fat off of them, I just left them as they were. The fat will add to the flavor once the ribs are cooked.
Using duck fat spray, I coated both sides of the baby back ribs. Duck fat spray adds some flavor and works really well at holding all the spices onto the surface, making a nice crust while it cooks.
I sprinkled a generous helping of my Everyday Rub on these ribs and then topped it off with a few pinchfuls of black pepper. I used my hand to pat the spices into the meat so they stay in place during the cooking process, and sprayed another layer of duck spray on for good measure. The extra spray ensures the ribs will have a nice crust. Repeat on the other side.
I laid each slab directly on the grate, closed the lid, let them cook for about 30 minutes, and checked them. They looked good so I closed the lid and let them cook for 30 more minutes. I decided to turn them over and spin the rack around so they can burn a little more fat off and soak up some more flavor. I left them on for about 20 more minutes.
I removed the baby back ribs from the grill and put them on a pan. They were right where I want them at this point, starting to crust and the bones were starting to pull. I double-wrapped them in aluminum foil, wrapping with the long sides first. I avoid single-wrapping them because the foil can tear and moisture can escape easier.
Since these are baby back ribs, they don’t have too long of a cook time. Larger racks of ribs take quite a bit longer.I laid them back on my smoker and kept checking them until they hit the 2 hour mark.
Once my ribs hit 203 degrees F internal temperature, I pulled them off the grill and let them rest for about 40 minutes. Resting gives the tougher parts of meat a chance to break down further and the juices time to reabsorb into the ribs.
When I unwrapped these ribs, I knew just by eyeballing them that they were going to be outstanding and delicious. The crust was perfect, not too thin or thick, and the ribs moved (I call it a “wiggle”) nicely, telling me they were going to be tender.
I grabbed my knife and cut one of the racks right down the middle. I could see the moisture collecting inside the rack, so I knew these ribs were going to be juicy.
This is pure pork perfection right here, ya’ll! The simple spices I used meshed with the duck fat and combined for an out-of-this-world crust that was tangy and flavorful with a hint of heat. And when I bit into the rib, it was fall-off-the-bone tender and juicy. This is a great go-to baby back rib recipe that is so simple first-time rib cookers can make it with not trouble, but still bursting with flavor in every bite.
Depending on the size of the rack and how hungry everyone is, you can feed 1-3 people per rack. If you’re using them as appetizers, cut them into smaller pieces and serve them on a big platter, either with or without barbecue dipping sauce.
If you have leftovers, wrap them up in aluminum foil or put them in an airtight container and stick them in the fridge. You can eat on them for up to 3 days.
Gateway Drum Smoker
Royal Oak Lump Charcoal
Cheshire Baby Back Ribs
Heath Riles BBQ Everyday Rub
Duck Fat Spray
Take ribs out of package, remove the membrane and dry off.
Spray back side of ribs with Duck Fat Spray or a binder of your choice.
Season back side of ribs with Heath Riles BBQ Everyday Rub.
Season with additional black pepper.
Pat seasonings in to the back side of the rib and spray with more Duck Fat Spray.
Flip rib and repeat on the front side of the rib.
Place ribs on your smoker, we used the Gateway Drum Smoker for this cook.
Allow ribs to cook for approximately 30 minutes at 275º-300º and then check. We ended up checking and cooking for an additional 30 minutes, a total of 1 hour at this point.
Flip rib over and twist / rotate the rack on the drum smoker.
Allow ribs to cook for 30 minutes once flipped before wrapping.
Ribs have now been on for approximately 1 hour and 20-30 minutes. Remove from the smoker to wrap.
Wrap ribs in foil, we double wrapped them using 2 pieces of foil. Return to the grill for approximately 30-45 minutes.
We had a total cook time of approximately 2 hours. We removed the ribs once the internal temperature was 203º-205º.
Allow ribs to rest for approximately 30-40 minutes and then unwrap before eating.
December 05, 2022