There are two different flavors for these baby back ribs. We wanted to provide folks with their choice of sweet or spicy. You’ll notice in the recipe, I’ve annotated which seasonings were paired with which BBQ sauce.
Normally, we do not add BBQ sauce on the meat. We do not like a lot of sauce and when we cook for people, we want them to enjoy the sauce they prefer. For these ribs, we decided to incorporate BBQ sauce to keep a consistent flavor profile between the two different BBQ sauces. We used Kinder’s Hickory Brown Sugar and Guy Fieri’s Sriracha BBQ Sauce. We incorporate more traditional flavors in the sweeter ribs and jazz up the spicy rubs with some chili powder. With most of our pork recipes we use just enough yellow mustard to coat the meat. As a coating, the mustard helps the seasonings adhere to the meat. Don’t worry, the tangy flavor of mustard cooks out.
We prefer the baby back ribs to be “fall off the bone”. These turned out more competition style with the bite having a bit of a “pull”. Much like how we approach seasonings, cook your ribs to your doneness preference be it “fall off the bone” or with that competition “pull”.
I haven’t listed a cook time because it will change from cook to cook. Check out our tip and trick of temperature cooking versus time cooking
What is your favorite rib seasoning? Let us know, we’d love to try it out.
Eric
Baby Back Ribs
Ingredients
- Yellow Mustard
- Worcestershire Sauce
- Weber KC BBQ Seasoning
- Paprika
- Traeger Anything Seasoning
- Butter
- Brown Sugar
- Weber Sweet and Smokey Seasoning
- Chili Powder
- Kinder Hickory Brown Sugar BBQ Sauce
- Guy Fieri's Sriracha BBQ Sauce
Equipment
- Smoker
- Foil
- Thermometer
- Basting Brush for BBQ Sauce
- Parchment Paper
- Large Metal Tin
Instructions
"Marinade"
- Separate the two rack of ribs on to pieces of parchment paper
- Remove the silver skin from the ribs. See our quick video on the silver skin removal
- Apply a thin coat of yellow mustard and Worcestershire Sauce to one side of both rack of ribs
- Rub on Paprika, Weber KC BBQ, and Traeger Anything seasoning
- Flip the ribs over and repeat with coating and seasoning
- Transfer to the metal tin, cover with foil and refrigerate over night
Smoking
- Preheat your smoker to 225 °F, if you have super smoke option – turn that on
- Take ribs from the tin and put directly on the grate. Smoke until internal temp is 160 °F. Pull from the smoker.
Prep for rest of cooking
- On two large pieces of foil add squares of butter evenly placed in the middle of the foil (about 1/3 of the stick each)
- Dust one sheet with brown sugar and one with chili, both with sweet and smokey
- Put one rack of ribs, meat side down, on the brown sugar foil and one rack on the chili foil
- Add squares of butter evenly placed across the bottom of the ribs (about 1/3 of the stick each)
- Sprinkle brown sugar on the ribs that you put brown sugar on the foil, chili on the ribs that you put chili on the foil
- Dust both racks of ribs with Sweet and Smokey seasoning
- Wrap the ribs in the foil where the melted butter and seasoning isn't going to leak out – you may need to double wrap the ribs.
- Put back on the smoker grill at 225 °F until the ribs reach an internal temp of 204 °F
Finish
- Pull the racks off the grill/smoker for sauce and turn the temperature up to 250 °F
- Use the Hickory Brown Sugar BBQ on the ribs you used brown sugar on and the Sriracha on the ribs you used the chili on
- Lightly sauce the ribs on both sides
- Put back on the grill for about 30 Minutes. Periodically add more BBQ sauce. The amount you use will be to your liking. Cook until the BBQ sauce has caramelized or "barked" to your preference.
- Pull from the grill and let rest for a few minutes – Enjoy!
