Southern Style Smoked Baby Back Ribs

smoked baby back ribs
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In the South, we like our ribs sweet. Brown sugar, molasses, sorghum, honey – we’ve got the rub to satisfy any sweet tooth. My recipe for this delectable take on a Southern favorite follows, but first – a couple of tips:

  • My favorite dry rub for baby backs is Dizzy Dust by Dizzy Pig. It’s well worth ordering online.
  • When saucing, I’m partial to Blues Hog. It’s commonly found in the South, but if you don’t spy it on your grocer’s shelves, you can order it from Hawgeyes BBQ, which is the single best online purveyor of BBQ sauces and rubs.

Southern Style Smoked Baby Back Ribs

Southern Style Smoked Baby Back Ribs

Prep Time: 15 minutes

Cook Time: 3 hours, 10 minutes

Total Time: 3 hours, 25 minutes

Yield: 2 racks

Turn your grill into a smoker to make these tender sweet baby back ribs.


  • 2 racks baby back ribs, membrane removed
  • Plain yellow mustard
  • Your favorite BBQ rub (I use Dizzy Dust)
  • 1 Char-Broil® apple wood smoking box
  • 1 stick butter
  • ½ cup light brown sugar
  • 2 teaspoons minced dried onion
  • Tiger Sauce
  • Your favorite BBQ sauce (I use Blues Hog)


  1. Preheat the grill to low by turning on the two right burners and leaving the two left burners off. Use an oven thermometer to determine when the grill reaches between 220-250 degrees.
  2. Rub the ribs with plain yellow mustard. It will act as a glue for the rub but won’t add any additional taste to the ribs. Liberally apply the rub on both sides of each rack.
  3. Add the smoking box to the far right lit burner and put the ribs, bone side down, on the two left unlit burners. Close the lid and smoke for two hours.
  4. After two hours, bring the ribs indoors and tear off four large sheets of heavy duty aluminum foil. Put each rack, bone side down, on two pieces of foil. Smear each rack with ½ stick of butter, sprinkle with the light brown sugar and minced dried onion. Apply three lines of Tiger sauce to each rack.
  5. Tightly close the packets and return them to the unlit side of the grill for one hour.
  6. Bring the rib packets inside and test for doneness by inserting a toothpick into the meat. If it easily slides through the ribs they are done. If not, seal the packets again and return them to the unlit side of the grill, testing every 10-15 minutes for doneness.
  7. Remove the racks from the foil and brush a light glaze of BBQ sauce on top of each one. Return to the unlit side of the grill, close the lid and let the sauce set.
  8. Move the ribs to a cutting board and let them sit for 10 minutes before slicing.