Easy Baby Back Ribs Recipe – Smoke & Grill Combo

Yields: 4 Servings Difficulty: Medium Prep Time: 30 Mins Cook Time: 2 Hr Total Time: 2 Hr 30 Mins

Summer fun is at an all-time high with the mouthwatering, can’t stop at one, happy to make a mess addiction of the BBQ season. I for one just have to stock up on beautiful racks of baby back ribs as the call to me in the store like a siren upon the shore.

As we move to grab the best selections of ribs we are all tempted to give in to the premade BBQ sauce and rubs but let me be the first to tell you, chef, you can cook better than the bottle can pour!

If you are unfamiliar with how to grill using wood chips feel free to check out: How to grill with wood chips.

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Ingredients

0/15 Ingredients
Adjust Servings
  • Rambunctious Rib Rub
  • Drunk Hungry Glaze

Instructions

0/5 Instructions
  • Preheat the grill, 225 – 250 degrees. Rinse and pat down the ribs dry.
  • Mix together the Rib Rub ingredients in a bowl and mix well. Use a grinder tool if needed to further grind down the spices to a finer consistency if needed. Pat down the ribs front and back with the mixture.
  • Add on some wood chips: hickory oak or maple. Place the ribs in the grill on the top tier for indirect heat or if you have a smoker/grill cook in the smoker for about 1.5 hrs with indirect heat.
  • Combine all ingredients for the glaze and bring to a light boil and let simmer creating a great thick glaze for the ribs. 5-7 min
  • Move the ribs down to the rack right on the main heat. Brush the glaze onto the ribs and repeat every 20 min for another hour. Some people only glaze on top with the meat but I prefer both sides. Pull them out and enjoy!

Notes

Remember that with all recipes there is room for exploration and experimentation. So if you want to change it up to make it more "you" then go for and tell me all about it :)

BBQ pairs great with light rose wines. 2 of my prime choices would be a Toscana Rose (Fattoria Sardi) or a Roscato Rose Dolce (Italia).

Let's get cooking chef! Pop open a bottle a wine and get ready for a grand meal!

I hope you enjoyed this recipe and if you have any questions about the recipe or want to leave your own personal review or tweaks please leave a comment below.

9 Comments

  1. Wow, this looks delicious! Especially right now, since summer is here and I’m getting ready to whip out the grill for some good times with the buddies. I’ve never tried Colorado Outlaw, so I’m thinking I’ll probably experiment a bit and maybe try different ones each time I make these. Thanks so much for sharing! I think my summer just got more exciting, haha!

  2. Hi Charity, love your blog and your recipes. Baby back ribs are my favorite and I’m very interested in your secret ingredient! Sounds wonderful. I imagine that would give the taste a nice zing! Quick question- I’ve made ribs that turned out perfect, fall off the bone and then other times they were tougher. How can you tell when they are done?

    1. Happy Grilling Tama and good question. There are many that tend to rush the grill/smoking experience but the true fire way to ensure the fall of the bone tenderness really is time and indirect heat. The longer they cook in the smoke and not on the fire the more the meat is heated with moisture/smoke which helps. When you are ready to start the basting process go ahead and cut the racks in half safely on a cutting board before putting them back in on the fire. This should help give you a clear view how close you are to the tenderness you want and if they need more time slow cooking. If they need more time, also add some more grilling wood chips as they have water on them so more steam and moisture will be released back up into the meat. I know that is a long answer but does that help?

  3. This article sounds really delicious. Although I have never tried grilling before, it seems like a very interesting thing to do. I like to have ribs or any type of meat that is coated with honey. I think that is the best meal that you can have. To have the ribs smoked is another plus because it gives that distinctive taste. I think I might try this recipe sometime in the future. I encourage anyone that has a grill to try this recipe. Thank you for sharing this post!

  4. What a happy post! BBQ is fun. Dazzling names. 🙂
    Homemade Dry Rub and Glaze or homemade BBQ Sauce is always the best way to go. To me it’s because I can control the ingredients and amounts. Love the apricot jam addition.
    I use Pink Himalayan Salt – it’s saltier.
    And I found a little spice shop that sells a Spanish Smoked Paprika and a Hungarian Hot Paprika. For some BBQ and Tex-Mex, I use smoked paprika with chipotle.
    Also, I find that I like my smoker more than the grill.
    Pork spare ribs are awesome with sweet, hot tastes. I’m going to make your Rub and Glaze and see what happens. The only thing is the glaze in the smoker. I’ll let you know how that worked out.
    I see you have other posts about cast iron skillets and Dutch ovens. Looks interesting!
    Thank you.
    And continue to make it fun for others, OK?
    Mike

    1. Happy Grilling & Smoking Mike,
      I am happy to hear you have such eccentric taste for spices 🙂 I myself have a wonderful little organic spice shop that I enjoy pow-wows with on a regular occasion for wild whims and tastes. I think adding the smoked paprika with chipotle is a brilliant move since you already favor the combo! Personally I have a grill/smoker combo so I have become pretty accustom to using both sides and trying to accommodate that in recipes to make it transferable to the best of my ability. I cant wait to hear how it turns out and if you make any alterations that works best feel free to share it here! Fun and love for cooking is what I am all about 🙂 Keep those creative juices flowing Mike! And if you want any special recipe of mine I don’t have up yet just drop me a line and it will be my next priority!

  5. Okay, you have my mouth watering now. I am going to have to try this it sounds and looks amazing. I love the apricot preserve idea, it would give the sauce another level of flavor. Can’t wait till I fire up the grill, by the way, which type of wood chips would you use to smoke this?

    1. I can’t wait to hear how it comes out for you! My favorite wood chips are oak and maple so I do a mix of them with BBQ.

      Happy Grilling

  6. What a great site! I have gotten so many good tips; even on things I have never thought of before. Keep up the good work Charity!

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