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Dinner Β· Pork

Grill-Smoked Baby Back Ribs

Two racks of ribs cooked low and slow beside the fire, not over it, then wrapped to turn tender and brushed with sauce at the end. A cookout afternoon project.

⏱ 3 hr 50 min (20 min prep, 3 hr 30 min cooking) 🍽 Serves 6 Β· about β…“ rack freezer friendly gluten freedairy free

In our collection Fourth of July and summer cookouts: menu and shopping list β†’

πŸ“… Add to my plan

None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 6 servings
  • 4Β½ lb Pork baby back ribs, 2 racks baby back ribs

  • Rub

  • 3 tbsp Brown sugar
  • 1 tbsp Paprika
  • 1 tbsp Smoked paprika
  • 2 tsp Kosher salt
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Chili powder
  • Β½ tsp Ground black pepper
  • ΒΌ cup Apple juice, for wrapping
  • 1 cup Barbecue sauce, or our homemade barbecue sauce

Make it yourself

Out of brown sugar? Make it β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: grill with a lid (gas or charcoal), grill thermometer, or the lid gauge, food thermometer, foil, basting brush, long tongs, cutting board.

  1. Pat the ribs dry. On the bone side, slide a butter knife under the thin membrane at one end, grab it with a paper towel and pull it off. Mix the rub and pat it over both sides. Wash your hands.
  2. Set up the grill for indirect heat at 250 to 275Β°F: on a gas grill, light one side on low and leave the other off; with charcoal, bank a small fire on one side. Add a pan of water under the cool side if you like, which helps keep the heat steady.
  3. Lay the ribs bone side down on the cool side, close the lid and cook 2 hours. Check the lid temperature now and then and adjust the burner or add a few coals to stay near 250 to 275Β°F.
  4. Wrap each rack in a double layer of foil with 2 tablespoons of apple juice, and return to the cool side for 45 minutes to 1 hour, until a toothpick slides between the bones easily.
  5. Unwrap the ribs (careful of steam), brush with sauce and cook uncovered on the cool side 15 to 20 minutes more, brushing once or twice, until sticky.
  6. Pork is safe at 145Β°F with a 3-minute rest (USDA); ribs are cooked far past that to become tender, and the meat pulls back from the bone ends. Take the cooked food off the grill onto a clean platter, not the one that held it raw (USDA). Rest 5 minutes and cut between the bones.

🌑 Safe temperaturesPork ribs (whole cuts) 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadRub the ribs the night before. Or cook them through step 4 a day ahead, chill, and finish on a medium grill with sauce until hot (165Β°F) and sticky.
❄️ FreezerFreeze cooked ribs, wrapped well, up to 3 months. Thaw in the refrigerator and reheat to 165Β°F.
β†Ί LeftoversRefrigerate leftovers within 2 hours (1 hour on a day above 90Β°F) in shallow containers; eat within 3 to 4 days (USDA). Reheat to 165Β°F.
πŸ§’ With kidsKids can mix the rub and brush on the sauce at the end, with a grown-up at the grill.
Oven swapNo grill time? Use our oven baby back ribs and finish them on the grill for 10 minutes.
Spare ribs swapSpare ribs are bigger: add about an hour in step 3.

Goes well with

🫘 Homemade Baked Beans with BaconπŸ₯¬ Tangy Vinegar Coleslaw🌽 Grilled Street-Style Corn

Good to know

Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe, written for our Fourth of July and summer cookout collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.