Baby Back Ribs - BigOven 159749

Baby Back Ribs

Ready in 45 minutes
12 review(s) averaging 4.6. 100% would make again

Top-ranked recipe named "Baby Back Ribs"

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Combined dry rub from Memphis Hogaholics and the glaze from from the 1997 BBQ Faq.

"Excellent recipe for the ribs. We didn't use the mop sauce because we didn't like the way it smelled, but the rub was very good. Ribs were tender, juicy, and tasty."

- Beachbumette


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3 pound Baby back ribs
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Chili powder
1 teaspoon Paprika
1 teaspoon MSG
1/2 teaspoon Black pepper
1/2 teaspoon Cayenne
1/2 teaspoon White pepper
2 teaspoon Salt
2 tablespoon Sugar
1/3 cup Cider vinegar
1/3 cup Mustard; prepared
1/3 cup Brown sugar

Original recipe makes 4



Make the dry rub by mixing all ingredients EXCEPT ribs, vinegar, brown sugar and mustard.

Make the baste by heating and mixing the vinegar, mustard and brown sugar.

Remove the membrane on the back (bone) side of the ribs by working a butter knife under the membrane and peel it off (this may take some work). Coat the ribs liberally with the dry rub, wrap them in plastic rap and allow them to sit chilled for 4 hours.

Prepare grill* with a hickory filled wood chip smoker box and preheat to lowest setting. Place ribs on grill bone side down away from the direct heat, if possible. Baste with the ribs approximately every 30 minutes. Cook on lowest heat for 2-3 hours until 165 on an internal thermometer (or the rack bends easily). Wrap in foil and allow to sit for 30 minutes. Slice each individual rib.

*If you have a smoker, it is the better option!


Added on Award Medal
Verified by stevemur
Calories Per Serving: 1210 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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dlove5 2 months ago
gerre 11 month ago
I loved them! Absolutely perfect for my tastes.
Delania 1 year ago
number1nama580 1 year ago
This recipe turned out great. I'll be using it again soon.
jlkendall47 4 years ago
Docherf 4 years ago
Cooked on the Big Green Egg at approx 225 with hickory chunks. Awesome!
cwedding 4 years ago
I think next time I might add a little more cayenne pepper for a bit more kick and either catsup or a tomato paste to the basting sauce.
Parker33 6 years ago
Excellent recipe for the ribs. We didn't use the mop sauce because we didn't like the way it smelled, but the rub was very good. Ribs were tender, juicy, and tasty.
Beachbumette 7 years ago
I have never used a dry rub AND a mop for the same recipe before but this was GREAT. 3 hours at 250 in my Traeger smoker hanging from clothes hangars did the trick.
ChezDave 8 years ago
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