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!
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Recipe Information
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
Instructions
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.
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.
Rub a thin layer of yellow mustard over both sides of the ribs. This will act as a binder for the dry rub.
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.
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.
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.
Return the wrapped ribs to the smoker or oven and cook for another 2 hours at 225°F (107°C).
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.
Cook for an additional 30 minutes to allow the barbecue sauce to caramelize and create a glossy, sticky coating.
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
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 39.6 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 148 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1489 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
