Easy Competition Quality Babyback Ribs
Get ready to wow your taste buds with these Easy Competition Quality Babyback Ribs—tender, juicy, and packed with smoky-sweet flavor that rivals any BBQ competition! This simple yet impressive recipe takes grilling or smoking to the next level with a perfectly balanced dry rub featuring brown sugar, smoked paprika, and a hint of cayenne pepper for a touch of heat. The ribs are basted with apple juice for moisture and finished with a sticky, caramelized barbecue sauce glaze that’s positively irresistible. With step-by-step instructions to ensure fall-off-the-bone perfection, this recipe is ideal for backyard barbecues, game day gatherings, or a satisfying family dinner. Whether you’re a grilling newbie or a seasoned pitmaster, these baby back ribs will earn rave reviews. Serve with your favorite sides for a complete BBQ feast!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 racks baby back ribs
- 2 tablespoons yellow mustard
- 4 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon cayenne pepper
- 1 cup barbecue sauce
- 0.5 cup apple juice
Directions
Step 1
Preheat your smoker or grill to 225°F (107°C). If you don't have a smoker, you can use a grill set up for indirect heat or an oven.
Step 2
Remove the membrane from the back of the baby back ribs. Use a knife to loosen the edge of the membrane, grab it with a paper towel, and peel it off.
Step 3
Rub a thin layer of yellow mustard over both sides of the ribs. This will act as a binder for the dry rub.
Step 4
In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper. Generously sprinkle this dry rub over both sides of the ribs, pressing it in gently to adhere.
Step 5
Place the ribs on the smoker or grill (or in the oven) with the bone side down. Close the lid and cook for 2.5 hours.
Step 6
After 2.5 hours, remove the ribs and wrap them tightly in aluminum foil. Before sealing the foil, pour a few tablespoons of apple juice into the packet for added moisture and flavor.
Step 7
Return the wrapped ribs to the smoker or oven and cook for another 2 hours at 225°F (107°C).
Step 8
Carefully unwrap the ribs and brush them generously with barbecue sauce on both sides. Place them back on the smoker or grill (or in the oven) unwrapped.
Step 9
Cook for an additional 30 minutes to allow the barbecue sauce to caramelize and create a glossy, sticky coating.
Step 10
Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Use a sharp knife to cut between the bones. Serve hot and enjoy your competition-quality baby back ribs!
Nutrition Facts
| Serving size | (2278.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5701.3 |
| Total Fat 340.5g | 0% |
| Saturated Fat 121.9g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1308.6mg | 0% |
| Sodium 7714.4mg | 0% |
| Total Carbohydrate 275.1g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 221.2g | |
| Protein 366.4g | 0% |
| Vitamin D 18.7IU | 0% |
| Calcium 984.3mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 5296.5mg | 0% |
Source of Calories