Smoked Baby Back Ribs with Honey & Roasted Garlic BBQ Glaze

Smoked Baby Back Ribs with Honey & Roasted Garlic BBQ Glaze


Using the Char-Broil’s® Kamander™ Charcoal Grill, smoke low and slow for these delicious BBQ baby back ribs. Follow this recipe for smoked baby backs in a honey roasted garlic BBQ glaze.

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Serves 2 Racks
For the ribs
racks pork baby back ribs
cup BBQ rub
cup apple juice, divided
For the wrap
butter, melted
cup light brown sugar
cup honey
For the Honey Roasted Garlic BBQ Glaze
cup ketchup
cup brown sugar
cup honey
1 1/2
tablespoons Worcestershire
tablespoon roasted garlic paste
tablespoon coarse ground black pepper
teaspoon chili powder
teaspoon cayenne pepper
teaspoon onion powder
Other tools
spray bottle for apple juice

Ingredient Tips

Baby Back Ribs
These are often labeled as pork back ribs or loin back ribs. St. Louis cut spare ribs can be used as a substitute.



Prep the ribs. Remove the membrane from the back of the ribs. Lightly oil each of the ribs with a tablespoon of cooking oil. Season the ribs liberally all over. Let rest for 1 hour, while you set up and preheat your smoker.

Hot Tip: Make sure to use a temperature cooking oil such as canola, peanut, avocado, etc.

Set up your grill for indirect heat and preheat to 275-300°F. If using the Kamander™ grill, fill up the fire bowl with lump charcoal mixed with 4 to 6 chunks of wood. Top and lower vent controls should be open all of the way in Position. Light the coal, placing the drip pan/heat deflector in position. Insert the grill grate, and shut the lid. When the cooking temps reach 200°F, shut both vents to halfway between Positions 1 and 2. As the temps rise to 250-275°F, keep closing the vent controls. Make sure to do this a little bit at a time so that you “coast” up to the 275-300°f range.

Hot Tip:

For a charcoal grill, bank your coals and wood around the edges of the charcoal grate with a drip pan in the middle.

For a 4-burner gas grill, use the outer two burners to maintain your temperature within the 275-300°F range. Add a wood chip filled smoke box above one of the lit burners about 10-15 minutes before the ribs go on the grill.


Smoke the ribs. Place the ribs, meat side facing up, on the smoker/grill so that they are not directly above the heat. Spritz lightly with the apple juice, close the lid and let cook for 2 ½ hours. Spritz the ribs again 1 hour and 2 hours after putting them on the grill. Otherwise, keep your lid closed.


Braise the ribs. Place a sheet of foil down on a flat surface. Imagine a rib in the center of that foil and in the area where that rib will be, sprinkle about 2 tablespoons of brown sugar, pour 3 lines of melted butter, and drizzle 2 tablespoons of honey. Place a rib meat side down on the foil. Repeat the sugar, butter, and honey on top of the rib, or bone side. Fold the edges of the foil up and pour 1/4 cup of apple juice into the foil packet. Fold one edge of foil over the rib, the other edge over that, and then fold the ends up so your rib is now tightly wrapped in a foil envelope. Repeat with the other rack. Place both racks back on the smoker/grill for 1 1/2 – 5 hours.


Make the sauce. Add all of the sauce ingredients in a small pan, stir together, and bring to a simmer over medium low heat. Simmer for 5 minutes, stirring occasionally. Remove from heat.


Check the ribs. Carefully take a rib out of the foil pack. The bone tips should be sticking out. The rack should feel flexible in your hands. If not, put it back into the foil and braise them another 30 minutes. Then re-check.

Hot Tip: If they are not ready, alternatively, you can put them back on the grill meat side up. Without the foil pack, however, it will take a little longer.

Finish the ribs. Press inwards between the rib bones. This will free up any sticking portions so the tips stick out more evenly Glaze the top and bottom of the ribs with the warm BBQ sauce. Place the ribs back onto the smoker/grill long enough for the sauce to “set”, about 10-15 minutes.

Hot Tip: You want active smoke during this time, so if needed, replenish your wood chunks/chips. Make sure to do so directly where the fire is burning.

Slice and serve. It’s easiest to slice the ribs when a sharp knife while they are meat side down on a cutting board.

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