Backyard Baby Back Ribs
Tom Jackson
Rated 3.7 stars by 39 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
15 minutes
Cook Time
5 hours
Calories
484
Check out these Backyard Baby Back Ribs for low maintenance, perfectly seasoned, tender, juicy ribs! Sure to please a crowd without overworking the pit-master on his day off, backyard baby back ribs are perfect for any occasion!
Ingredients
- 3 racks baby back ribs
-
Big Rick’s Jalapeño Honey Mustard
-
R Butts R Smokin’ Ozark Heat
-
1/4 cup Firebug Grillin’ Sauce Mild
-
2 tbsp Big Rick’s Jalapeño Honey Mustard
- 2 tbsp mayonnaise
For the dipping sauce:
Directions
Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF.
Remove the parchment from the bone side of the ribs. Starting on the bone side of the racks, lather the ribs with the Big Rick’s Jalapeño Honey Mustard. Spread into a thin even layer. Season with R Butts R Smokin’ Ozark Heat. Let the rub set up and attach for a couple of minutes before flipping and repeating the process on the meat side. Let the ribs sit for about 10 minutes, or until the rub appears wet on the surface. Transfer to the smoker.
- Smoke at 250ºF for approximately 5-5.5 hours, or until the meat is tender and the meat moves freely around the bone. Remove from the grill and rest 15 minutes before slicing. For the easiest slicing, flip the ribs so that they are meat size down so that you can see the bones. Slice in between the bones with a very sharp slicing knife.
To make the dipping sauce, simply combine the Firebug Grillin’ Sauce Mild, Big Rick’s Jalapeño Honey Mustard, mayonnaise and mix well.
Recipe Note
You might also enjoy: Sweet Chipotle Ribs
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 484
- Carbs
- 5 grams
- Protein
- 45 grams
- Fat
- 69 grams
- Sodium
- 315 milligrams
