Go Back

Smoky Grilled BBQ Baby Back Ribs

Smoky grilled BBQ baby back ribs are seasoned with a brown sugar and smoked paprika rub, then cooked low and slow over indirect heat. A foil-wrapped stage with apple juice keeps the meat tender before a sticky barbecue sauce glaze finishes the racks on the grill.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting 10 minutes
Total Time 3 hours 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Southern
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

For the ribs
  • 2 racks baby back ribs about 4 pounds total
  • 1 tbsp neutral oil
  • 0.25 cup light brown sugar packed
  • 1 tbsp smoked paprika
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
For the grill
  • 1 cup hickory wood chips
  • 0.5 cup apple juice
For the glaze
  • 1.5 cups barbecue sauce

Equipment

  • 1 two-zone grill
  • 1 smoker box or foil pouch with holes
  • 1 instant-read thermometer

Method
 

Prepare the ribs
  1. Remove the thin membrane from the bone side of each rack by loosening it with a knife and pulling it off with a paper towel.
  2. Stir together the brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne.
  3. Rub the ribs with the oil, then coat them evenly with the seasoning mixture.
Set up and smoke the ribs
  1. Set up a two-zone grill for indirect cooking and preheat it to 275–300°F.
  2. Place the hickory wood chips in a smoker box or foil pouch with holes on a gas grill, or scatter them over the coals on a charcoal grill.
  3. Place the ribs bone-side down over the unlit side of the grill, close the lid, and cook for 2 hours, maintaining 275–300°F.
  4. Set each rack on a large sheet of heavy-duty foil, pour 1/4 cup apple juice around each rack, and wrap the foil tightly around the ribs.
  5. Return the foil-wrapped ribs to the indirect-heat side and cook for 45–60 minutes, until a skewer slides easily into the meat between the bones.
  6. Reseal the foil and cook another 15 minutes if needed.
Glaze and serve
  1. Carefully unwrap the ribs and brush both sides with the barbecue sauce.
  2. Return the ribs bone-side down over indirect heat for 10–15 minutes, until the glaze is sticky and the meat registers at least 145°F on an instant-read thermometer inserted away from the bone.
  3. Transfer the ribs to a cutting board and rest for 10 minutes before slicing between the bones.

Notes

For the most tender ribs, keep the grill temperature steady and wrap the foil tightly so the apple juice stays around the racks. Refrigerate leftovers for up to 3–4 days; freeze for up to 3 months. Use a certified gluten-free barbecue sauce if needed.