Warm, toasted honey sweetens these smoked baby back ribs. We went classic with this recipe, including answers to common rib-smoking questions, like how long to smoke baby back ribs and what internal temperature to look for when you’re smoking baby back ribs. Keep scrolling to see what we love best as sides.
*ask your butcher to remove the silverskin for you. If you don’t, you can remove it yourself by using a sharp knife. Use the knife to release an edge, then use a paper towel to grip it (it’s slippery!) and pull it off.
Preheat your grill to medium heat, about 300 degrees F, and create two zones of heat—one for direct heat, the other for indirect heat.
Coat each rack of ribs with canola oil, then evenly with the Seasoning.
Place the racks of ribs bone side down over indirect heat. Cover and cook for 2 hours-2 hours and 15 minutes, turning over halfway through cooking.
Increase the temperature to 375 degrees F, or medium-high heat.
Turn the ribs bone side down. Brush 1/2 C. of Head Country Bar-B-Q Sauce over the top of the ribs.
Cover and cook for 10-15 minutes, basting with the remaining sauce halfway through cooking.
The ribs are done when they are 185-205 degrees F. The glaze should be charred in some spots.
Let rest for 5 minutes before serving. Serve with additional sauce, as desired.