BBQ Baby Back Ribs

Who doesn’t love BBQ Baby Back Ribs? With that sweet, sticky, sauce and that smokey, fall of the bone tender meat? YES PLEASE!

I started this morning, at 7am, by preparing the meat. After removing it from the wrapping, it was rinsed and dried. Then, I removed the membrane on the underside of the ribs. Afterward, the ribs got a generous amount of my BBQ Rub and mustard applied to both sides, then back to the fridge overnight.

Since I have to wait until tomorrow to start cooking the ribs, I started work on the side dishes – mac and cheese and Broccoli Salad.

Today, I fired up the grill and set up my work station. Only 5 hours to go!

My workstation for the day

After two hours, I put a coating of my BBQ sauce and adjusted the coals and I made a few other dishes. I made some broccoli salad (mentioned earlier), grilled some mahi mahi, hot dogs, and Impossible burgers.


It took another three hours to get to the finish line but here it is.

The finished product

I hope you try this recipe. The ribs were DELICIOUS!

BBQ Baby Back Ribs

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By Patrick Dulmage Serves: 4
Prep Time: 24 hours Cooking Time: 5 hours Total Time: 29 hours

BBQ Baby Back Ribs


  • 1 slab baby back ribs, back membrane removed
  • 1 cup yellow mustard
  • 1 cup of BBQ rub (see recipe)
  • 1 cup BBQ sauce (see recipe)
  • 2-3 oz grape juice
  • BBQ Spice Rub
  • 1/4 cup brown sugar (light or dark)
  • 1/4 cup paprika
  • 3 tbsp black pepper
  • 4 tbsp Kosher salt
  • 2 tsp garlic powder
  • 2 tsp celery seed
  • 1/4 tsp cayenne pepper
  • BBQ Sauce
  • 2-3 tbsp canola oil
  • 1 medium Vidalia onion, finely chopped
  • 3-4 cloves garlic, minced
  • 1 1/2 cups ketchup
  • 1/2 cup honey
  • 1/4 cup vinegar (white or apple cider)
  • 1/4 cup brown sugar
  • 1/4 cup Worcestershire sauce
  • 2 tsp dry mustard
  • 1 tsp freshly ground pepper
  • 1/4 tsp cayenne pepper (more if you like it hot)



Take ribs from packaging, rinse, dry, and remove the back membrane. You can use your fingernail or a butter knife to get it started and then carefully peel the membrane off


Liberally season the ribs with your dry rub, then coat with mustard and rub the mixture into the meat


Wrap the ribs in plastic wrap and put back in the refrigerator for at least 8 hours, 12 - 24 hours is better if you can wait


When you are ready to cook, take the ribs from the refrigerator and let them come to room temperature (30-60 minutes) and light your grill. You want 225 degrees. Set up the coals on one side of the grill so you have somewhere to put the ribs without being directly over the coals


Put the ribs on the grill, meat side up, for 2 hours. Once the ribs are on the grill, you have time to work on your sauce and side dishes


After two hours, put the ribs on a piece of aluminum foil, add about 2 oz of grape juice to the foil packet, and mop the ribs with your bbq sauce. Seal the ribs in the foil packet tightly so the moisture can't escape, then put back on the grill for another 2 hours


Adjust the grill temperature to 250 degrees


After two hours, test the ribs for tenderness. If they aren't tender enough, put them back on for another 20-30 minutes


At this point, drain the liquid from the foil packet, roll the ribs over - bone side up and mop with sauce.


Remove the ribs from the foil packet and put them back on the grill - meat side up, mop the top side of the ribs with sauce and let them cook another 15 minutes


Take the ribs from the grill, put one more coating of bbq sauce, and let them rest 5-10 minutes


Portion the ribs and serve


Don't skip the steps putting the ribs in the foil packet. This will help the ribs get that tender, fall off the bone consistency you want.

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