This baby back rib recipe is what got Bill Gillespie started in the fun and crazy world of competition BBQ. After years of honing his barbecue skills, he’s proud of this award-winning rib recipe! Wow your guests when you serve these ribs along with a side of Smokin’ Hoggz BBQ Sauce (here).
YIELD: 6–8 SERVINGS • COOK TIME: 3½ HOURS
2 racks loin back ribs (baby back), with the membrane from the back side of the ribs removed
½ cup (125 g) yellow mustard
Smokin’ Hoggz All-Purpose Dry Rub), to taste
Applewood chips or chunks (if using chips, soak in water for about an hour)
½ cup (120 ml) honey
½ cup (100 g) brown sugar Butter
1 cup (235 ml) Smokin’ Hoggz BBQ Sauce) or favorite BBQ sauce
Apply the yellow mustard to both sides of the ribs, just enough to lightly coat them (the purpose of the mustard is to give the rub something to stick to). Sprinkle the meat with the rub and let it sit for about 1 hour, to allow the meat to come to room temperature. A good overall dusting on both sides of the ribs is all you will need.
While the ribs are resting, preheat your smoker for low and slow cooking, 250°F (121°C). If using a water pan, fill it about three-fourths full with hot water. Add your smoke wood about 5 minutes before putting the ribs on the smoker.
Place your ribs on the smoker meat-side up. Let them cook for about 2½ hours. After 2½ hours, lay out two sheets of aluminum foil large enough to wrap the ribs. Drizzle some honey and brown sugar on each sheet, and then add about 1 tablespoon (14 g) of butter. Place the ribs on the honey and brown sugar meat-side down. Pour some of the BBQ sauce on the back side of the ribs. Wrap the ribs tightly in the foil and place them back onto the smoker for another hour, or until done. You will know they are done when you can see the meat shrink from the bone about ½ to ¾ inch (1.3 to 2 cm). Take the ribs out of the foil, glaze them with the juices that collected in the foil and let them rest for about 20 minutes. Cut them up and serve.
*See photo (bottom right).
NOTE: Some cooks like to spray ribs with a fruit-juice mixture during the cooking process. While it’s more common for cooks who use offset smokers, there is no reason you can’t give it a try on your ribs. Typically, spraying the ribs helps add some nice color, a bit of flavor and some moisture. You could try a fifty-fifty mix of apple juice and cider vinegar.