Fall-Off-the-Bone BBQ Baby Back Ribs

These fall-off-the-bone baby back ribs are slow-grilled to perfection, coated in a smoky-sweet rub, and finished with a sticky BBQ glaze. Juicy, tender, and packed with flavor, they’re the ultimate crowd-pleaser for backyard cookouts or weekend feasts.

Ingredients:

• 2 racks baby back ribs (about 4–5 lbs total)
• 1/4 cup yellow mustard (binder)
• 1/2 cup brown sugar
• 2 tbsp paprika (smoked if possible)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper (optional for heat)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 cup BBQ sauce (sweet or smoky)
• 1/2 cup apple juice or apple cider (for moisture)

Instructions:

1. Prep the Ribs

Remove the membrane from the bone side of the ribs (this helps seasoning penetrate and makes ribs more tender).

Pat ribs dry with paper towels.

1. Season

Rub mustard evenly over the ribs — it won’t add flavor but will help the seasoning stick.

Mix brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a bowl.

Generously coat both sides of the ribs with the rub.

1. Grill Setup (Gas or Charcoal)

For gas: Preheat one side of the grill to medium-low (275°F) and leave the other side off for indirect cooking.

For charcoal: Bank hot coals to one side for indirect heat.

Place a disposable pan with 1/2 cup apple juice or cider under the grate on the cool side to keep ribs moist.

1. Cooking (Low & Slow)

Place ribs bone-side down on the cool side of the grill. Close the lid.

Maintain 250–275°F, cooking for about 2 hours.

Wrap ribs in foil after 2 hours with a splash of apple juice inside, then cook for 1 more hour.

1. Finishing Touch

Remove foil, brush ribs with BBQ sauce, and place directly over heat for 5–10 minutes per side until sauce caramelizes.

1. Serve

Let ribs rest for 10 minutes before slicing between the bones.