Backyard Barbeque Ribs

Backyard barbeque ribs are slow-cooked until the meat pulls cleanly from the bone, with a caramelized bark on the outside and smoke flavor throughout. The key is low heat, patience, and a dry rub that builds flavor before the sauce goes on.

Ingredients for Backyard Barbeque Ribs

Pork ribs are the foundation, becoming tender and yielding as they cook low and slow. Brown sugar, paprika, garlic powder, onion powder, black pepper, and salt make up a dry rub that forms a flavorful crust. Barbecue sauce adds sweetness and tang in the final stage without burning the ribs. Apple juice keeps the meat moist during the long cook and adds subtle sweetness to the smoke chamber.

Why This Backyard Barbeque Ribs Works

Low heat over several hours breaks down the collagen in the ribs into gelatin, making the meat tender without drying it out. The dry rub sits on the meat before cooking begins, so the spices have time to adhere and form a flavorful crust as the ribs cook.

Spritzing with apple juice every hour or so keeps the surface from drying and adds a light glaze. The sauce goes on only in the last 30 minutes so it caramelizes and sticks to the ribs instead of burning away.

Mistakes To Avoid

Cooking the ribs too hot will brown the outside before the inside becomes tender, leaving you with tough, chewy meat. Keep the temperature at 225°F (107°C) to 250°F (121°C) throughout the cook.

Applying barbecue sauce too early will char and burn before the ribs are done. Add it only in the final 30 minutes so it caramelizes without turning bitter.

Skipping the membrane on the back of the ribs means the dry rub sits on top of a rubbery layer instead of the meat itself. Slide a butter knife under it and peel it away before seasoning.

Not spritzing or adding moisture means the surface dries and hardens instead of developing a tender bark. Spray or brush the ribs with apple juice every hour so they stay moist and pick up flavor.

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Ingredients

• 2 racks pork baby back ribs, about 5 to 6 pounds total
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1 cup apple juice
• 1 1/2 cups barbecue sauce

Step-by-step Instructions

1. Remove the thin membrane from the back of each rib rack by sliding a butter knife under it and peeling it away.
2. Mix brown sugar, paprika, garlic powder, onion powder, black pepper, and salt in a small bowl.
3. Rub the spice mixture all over both sides of the ribs, pressing it in so it adheres to the meat.
4. Set up your grill for indirect heat: light one side for charcoal, or set one burner to low for gas, aiming for 225°F (107°C) to 250°F (121°C) inside the grill.
5. Place the ribs on the cool side of the grill, bone side down, and close the lid.
6. Every 60 to 90 minutes, spritz the ribs with apple juice using a spray bottle to keep them moist.
7. After 4 to 5 hours, check for doneness: the meat should pull back from the bones by about 1/4 inch and a fork should slide through the thickest part with no resistance.
8. Brush the ribs with barbecue sauce on both sides and close the lid for 15 minutes.
9. Brush again with sauce and cook for another 15 minutes, or until the sauce is tacky and caramelized.
10. Remove the ribs to a cutting board and let them rest for 5 minutes before cutting between the bones and serving.