A sweet and spicy dry rub, a brushing of mustard, a lots of barbecue sauce bring classic flavor to these tender and succulent baby back ribs.
Preparation Time
10 mins
Cooking Time
3 hr
Total Time
3 hr 10 mins
Calories
2796 Calories
Recipe Instructions
Step 1
Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
Step 2
Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Step 3
Serve ribs with remaining sauce.
Step 4
About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well.
Step 5
Brush thin layer of mustard on both sides of ribs; sprinkle an even coat of dry rub both sides of ribs. Set aside at room temperature for 1 hour.
Step 6
Place the ribs, meaty side down, over a drip pan and cook for 1 1/2 to 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
Step 7
Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a simmer until flavors are blended, stirring frequently. Set aside to cool.
Step 8
Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
Ingredients
¼ cup honey
1 tablespoon light brown sugar
1 tablespoon chili powder
3 tablespoons prepared yellow mustard
1 tablespoon kosher salt
2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
