Sweet & Smokey BBQ Baby Back Ribs

Fall-off-the-bone baby back ribs with a caramelized, smoky-sweet crust — this is backyard BBQ at its best. Our Sweet & Smokey BBQ Rub is built for exactly this: brown sugar, smoked paprika, garlic, onion, and chile pepper that melts into the meat and creates a gorgeous bark you won't be able to stop eating.

Ingredients

• 2 racks baby back ribs
• 4 to 6 tablespoons Dam Spice Co. Sweet & Smokey BBQ Rub, divided
• 2 tablespoons yellow mustard (as a binder)
• ¼ cup apple juice or apple cider vinegar, for spritzing
• Your favorite BBQ sauce, for finishing (optional)

Instructions

1. Prep the ribs: Remove the membrane from the back of the ribs by sliding a butter knife under it and pulling it off with a paper towel for grip. This is key for tender ribs.
2. Apply the binder and rub: Coat both sides of the ribs with a thin layer of mustard. Season generously with Sweet & Smokey BBQ Rub on all sides, pressing it in. Wrap and refrigerate for at least 2 hours, or overnight.
3. Cook your way:
   • Smoker (best): Smoke at 225°F for 3 hours unwrapped, spritzing with apple juice every hour. Wrap tightly in foil with a splash of apple juice and cook another 2 hours. Unwrap and cook 1 final hour — the classic 3-2-1 method.
   • Oven: Wrap ribs tightly in foil and bake at 275°F for 2½ to 3 hours. Unwrap, brush with BBQ sauce if using, and broil for 3 to 5 minutes until caramelized.
   • Grill: Cook over indirect heat at 300°F for 2 to 2½ hours, turning occasionally. Finish over direct heat to char the edges.
4. Glaze (optional): In the last 20 minutes of cooking, brush with BBQ sauce and let it set into a sticky glaze.
5. Rest and slice: Rest for 10 minutes before slicing between the bones. Serve with coleslaw, baked beans, and cornbread.

Tips

• Don't skip the membrane removal: Leaving it on creates a tough, chewy barrier that blocks seasoning from penetrating the meat.
• The bend test: Pick up the rack with tongs in the middle — if it bends easily and the bark cracks, they're done.
• Also great on: Brisket, chicken, burgers, pork shoulder, and roasted vegetables.

Grab your Sweet & Smokey BBQ Rub and make your best rack of ribs yet.