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Bold, juicy and packed with smoky flavor, these smoked baby back ribs are the ultimate summer BBQ centerpiece. Coated in mustard, seasoned with a spicy rub and slow-smoked to perfection, they’re layered with honey, orange marmalade and brown sugar for a sweet and sticky finish. A final glaze of BBQ sauce seals in the flavor. These ribs are worth every step and deliver fall-off-the-bone tenderness that will have everyone reaching for seconds.
These tender smoked baby back ribs are layered with spice, sweetness and smoke for a vibrant tasting BBQ main that’s juicy, sticky and full of summer flavor.
If you enjoy these ribs, also try some flank steak tacos, grilled steaks with scallion topping, air fryer short ribs, and smoked beer can chicken.
Why You’ll Love It
Packed with flavor: A sweet and smoky blend of spices, honey and BBQ sauce.
Tender and juicy: Slow smoking gives fall-off-the-bone texture.
Perfect for summer BBQs: A showstopper main dish that feeds a crowd.
Customizable heat: Adjust the spice to suit your preference.
Smoked Baby Back Ribs Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Beef ribs: Meaty and rich, perfect for holding flavor from the rub and sauce.
Apple juice: Adds moisture and a touch of sweetness to the smoking process.
BBQ sauce: Brushed on at the end for a sticky, smoky glaze.
Orange marmalade: Provides sweet citrus flavor that complements the spice.
Yellow mustard: Helps the dry rub stick and adds tangy depth.
Honey: Balances spice with rich, smooth sweetness.
Worcestershire: Adds umami and savory depth to the mustard mix.
Brown sugar: Caramelizes on the ribs and boosts sweetness.
Spices: Cumin, garlic powder, onion powder, oregano, paprika, white pepper, ancho chili powder and cayenne pepper form a bold, smoky rub.
Cilantro: This adds a bright, herbal finish just before serving.
How to Make Pitmaster Quality Smoked Baby Back Ribs
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the ribs: Let them come to room temperature while the smoker preheats.
Make the mustard base: Whisk mustard, Worcestershire sauce and apple juice, then brush onto ribs.
Apply the rub: Mix and press the spice blend onto both sides of the ribs.
Smoke the ribs: Place directly on the grill grates and smoke low and slow.
Layer the flavor: Add honey, marmalade and sugar between racks, pour in apple juice and smoke in foil.
Glaze and finish: Brush with BBQ sauce and smoke directly on grates again.
Rest and garnish: Let the ribs rest, then slice and top with fresh cilantro.
Substitutions and Variations
Use pork ribs: Swap beef ribs for pork baby back ribs if preferred.
Adjust spice levels: Use more or less cayenne or ancho chili powder to suit your taste.
Try maple syrup: Use maple syrup in place of honey for a richer, smoky sweetness.
Skip the marmalade: Replace with apricot preserves or peach jam for a twist.
Serving Suggestions
Side dishes: Enjoy gouda cream cheese corn, smoked potato salad, salad olivier, Brussels sprouts slaw, or sweet potato stacks with your smoked baby back ribs. While the smoker is on, you could also check out some more recipes using a smoker.
Drink pairings: American pale ale is a classic pairing with smoked ribs, or you might prefer a bourbon old fashioned or boozy whipped lemonade. Sparkling strawberry lemonade is a non-alcoholic option.
How to Store Smoked Ribs
Store: Keep leftovers in a covered container in the refrigerator and eat within 2 to 3 days.
Freeze: You can freeze ribs in a freezer-safe container for a couple of months or you could vacuum seal them and keep them in the freezer for up to a year.
Thaw: Defrost overnight in the refrigerator.
Reheat: Warm them up in a 250°F oven, adding a splash of liquid (beer, apple juice or a little broth) to help keep them moist.
Top Tips
Preheat your smoker: Starting with the right temperature sets the tone for perfect texture.
Layer the racks well: Stack with care to let the flavor soak through each rib.
Use heavy-duty foil: Helps seal in the steam and juices during the second smoke.
Let it rest: Giving the ribs time to rest ensures juicy, tender results.
Smoked Baby Back Ribs FAQs
Fruit woods like apple or cherry pair well with the sweet rub and sauce.
No, the low and slow process cooks them evenly without flipping.
It adds flavor and stickiness, but you can substitute with another sweet preserve.
Smoke Baby Back Ribs Recipe
Smoked Baby Back Ribs
Ingredients
- 2 Racks beef ribs, or pork if preferred
- ½ Cup apple juice
- ½ Cup BBQ sauce
- 2 Tablespoons orange marmalade
- ½ Cup yellow mustard
- ¼ Cup honey
- 1 Tablespoon Worcestershire sauce
- ½ Cup brown sugar
- 1 Teaspoon ground cumin
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon dried oregano
- 2 Teaspoons ground paprika
- 1 Teaspoon ground pepper, black or white
- 1 Teaspoon ancho chili powder
- ½ Teaspoon cayenne pepper
- 1 Bunch cilantro
Instructions
- Let ribs come to room temperature and preheat the smoker to 180°F for 15 minutes.
- Add mustard, Worcestershire sauce and ¼ cup of apple juice to a mixing bowl and whisk to combine. Set aside the remaining apple juice.
- Brush mustard mixture over both sides of the ribs
- In a small bowl, stir the cumin, garlic powder, onion powder, oregano, paprika, black or white pepper, chili powder, and cayenne pepper seasoning, and then rub seasoning over both sides of the ribs.
- Place ribs directly on grill grates and smoke for 3 hours. Remove from the smoker and raise the temperature to 225°F.
- Put ribs in a foil lined baking dish. Sprinkle ½ of the honey, the orange marmalade and brown sugar onto the first rack of ribs, cover with a sheet of foil, then top with the second rack of ribs.
- Repeat adding honey, marmalade, and brown sugar. Pour remaining apple juice into the pan and place back into the smoker for 2 hours.
- Remove ribs from foil and pan. Brush both sides with your favorite BBQ sauce and return to the smoker directly on the grill grates. Smoke for another hour.
- Let ribs rest for 15 minutes. Slice and garnish with fresh cilantro.
Notes
Layer the racks well: Stack with care to let the flavor soak through each rib.
Use heavy-duty foil: Helps seal in the steam and juices during the second smoke.
Let it rest: Giving the ribs time to rest ensures juicy, tender results.
Nutrition
Smoked baby back ribs are everything you want in a BBQ dish. They’re tender, juicy and bursting with sweet, smoky flavor. The blend of spices, citrus and honey creates a layered, caramelized crust that makes each bite unforgettable. Perfect for gatherings, cookouts or backyard BBQs, this recipe is made to impress. Serve the ribs hot off the smoker with your favorite sides and let those compliments roll in. These ribs deliver serious summer flavor with every bite.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The meat was so tender it fell right off the bone, and the flavor was deep and smoky. I already have plans to make them again for the next BBQ.
I hope my hubby won’t read this but this recipe was better than his. LOL
The smoky goodness leaves me craving for more. My family loved it, too!