Fall-Off-The-Bone Smoked Ribs
recipe

Fall-Off-The-Bone Smoked Ribs

5.0

A homemade barbecue rub and hickory wood smoke make these Fall Off the Bone Smoked Ribs sweet, bold and tangy. They’re so tender that the meat falls right off the bone and so juicy that you’re gonna need more than one napkin.

Facebook Pinterest Instagram Mail

Ingredients

Serves 4
For the Ribs
2
slabs baby back ribs, membrane removed
½
cup brown sugar
½
cup paprika
3
tablespoons salt
2
tablespoons garlic powder
1
tablespoon ground black pepper
1
tablespoon ground mustard
1
cup BBQ sauce
 
hickory wood chips

Directions

Prep: 20 Minutes, Cook: 5-6 Hours
1

Preheat grill to 450°F.

2

Place 2 handfuls of wood chips directly on the grill grate and close the lid.

3

Once the wood chips start to generate smoke, turn middle burner(s) to the off position and turn the outside burners to the lowest setting to decrease grill temperature to 250°F.

4

Combine paprika, brown sugar, salt, garlic powder, ground mustard and black pepper in a small bowl, mixing with your fingers to break up lumps.

5

Apply a generous amount of the rub on both side of the ribs, rubbing with your hands to press the seasoning into the meat.

6

Place ribs on the middle cooking grate(s) that have been turned off for indirect heat and close the lid. Cook until the internal temperature reaches between 180°F and 195°F, 4-5 hours or until desired doneness, adding wood chips every 2 hours, as needed.

7

Brush the ribs with your favorite barbecue sauce during the last hour of cooking. You will know the ribs are done when the meat shrinks to about 1 inch from the bone.

8

Remove ribs from the grill and let them rest at room temperature for a least 15 minutes before serving.

Made this recipe? What did you think?
Cooking Notes
Share your tips, tricks, and cooking notes with others.
Thanks for sharing your note!
Once it's been approved, it will display here.

500
Need help? Our Customer Support can help you with any prroduct-specific questions.
  • Frustrated with the method | Aug 10, 2019

    We followed the instructions as listed. After 5 hours of cooking the ribs were tasty, but extremely dry - crispy. There is clearly a problem with cooking too long. We think our ribs may have been done at 2-3 hours, rather than the 5-6 mentioned in the instructions.

    This was Helpful (0)
    • Char-Broil | Aug 22, 2019

      Thanks for letting us know. We revised the recipe to include the recommended internal temperature for doneness and took the time back to 4-5 hours.

      This was Helpful (0)
  • Mark | Aug 24, 2019

    How often should I turn ribs over

    This was Helpful (0)
    • Char-Broil | Sep 5, 2019

      Ahhh...to flip or not to flip? It's an ongoing debate. Some say you should cook your ribs meat side up and never flip them. Some say flip every 20 minutes.

      This was Helpful (0)
  • Mark | Aug 25, 2019

    5 hours is way too long I cooked mine for just over 2 hours they came out perfect internal temperature on ribs was 190 The thermometer on my grill was reading just above 250 during cooking not sure how accurate the thermometers are on the performance grills

    This was Helpful (0)
    • Char-Broil | Sep 5, 2019

      Thanks for the feedback, Mark. Internal temperature is definitely the best gauge for doneness.

      This was Helpful (0)
  • Keith | Aug 31, 2019

    I have tried a few times to cook ribs in my Big Easy. Every time, they come out tough, dry and burned even on the lowest setting for only a little over an hour. Internal temps never reached and yet outside burned and ruined. I followed instructions to the letter and keep reducing time to cook. The only thing that we have tried to cook that this thing doesn't ruin is to grill steaks on the top grill. That is it. Brisket, roasts, ribs, turkey. Finally gave up and pushed it in the corner.

    This was Helpful (0)
    • Char-Broil | Sep 5, 2019

      We're sorry to hear this. We value you as a Char-Broil customer and apologize for your frustration. We want you to enjoy using your Big Easy. Please follow this link (ow.ly/SktNu) or give us a call at 1-800-241-7548 and we will be able to best assist.

      This was Helpful (0)
  • Ivan | Sep 26, 2019

    I use an electric smoker and when I smoke baby back ribs, I set the smoker for 235 degrees and smoke them for about 7 hours. I like cherry or apple chips for a sweeter flavor.

    This was Helpful (0)
  • JDawg6066 | Sep 27, 2019

    Spray with apple juice every 30 minutes for super moist ribs.

    This was Helpful (0)
  • Tyler Tyson | Sep 27, 2019

    I smoke my ribs at 225 on an indirect grill. About every hour I spritzing them with a mixture of apple cider vinegar and apple juice while keeping the wood chips smoking. After 3 hours of cooking meat side up I remove them and wrap in foil for 2 hours using brown sugar, honey, soft margarine and a little of your favorite bar-b-q sauce. Put them back on the grill to tenderize them and make that they are wrapped tight not to lose any juices. Remove save the juice and return to grill to finish 1 hr

    This was Helpful (0)
  • Tyler Tyson | Sep 27, 2019

    Don't forget to place a container of apple juice and apple cider on the grill while cooking as the moister will keep your meat tender and moist.

    This was Helpful (0)
  • Todd | Sep 28, 2019

    Made the ribs per the recipe. The coolest I could get the grille was. 225. Had the ribs on for over 6 hours. The smaller rack was done the larger could have went longer. Two tips I was given and would recommend
    1. Make sure the ribs are marinated well. Soaked overnight
    2. After about four hours use a tonged and pick up the section of rib perpendicular to the bone. If it stretches it’s not done if the meat tears they are.
    I have one issue with the rub. Way over kill on salt and garlic.

    This was Helpful (0)
View More Recipes Like This