Add-on Mesquite-smoked Bbq Baby Back Ribs Recipe

Prepare ribs

Remove membrane from the bone side of the ribs: slide a butter knife under the membrane at one end, lift to loosen, grab with a paper towel and peel the membrane away. Trim any excess loose fat.

Pat ribs dry with paper towels. Evenly rub 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper over both sides of the ribs.

Lightly coat both sides of the ribs with the yellow mustard; this acts as a binder for the rub and will not make the ribs taste strongly of mustard.

Make the rub

In a small bowl combine 2 tsp smoked paprika, 2 tbs light brown sugar, 1 tsp granulated sugar, 1 tsp coarse black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp dry mustard, 1/4 tsp cayenne (if using), and 1 tsp mesquite smoked salt (or 1 tsp regular salt plus 1/2 tsp liquid smoke). Stir thoroughly to break up any clumps.

Generously apply the rub to both sides of the mustard-coated ribs, pressing the mixture into the meat to adhere. Use all or most of the rub to coat evenly.

Preheat smoker or grill

Set up a smoker or a gas/charcoal grill for indirect cooking. Preheat to a steady 225°F (107°C). If using a charcoal grill, bank coals to one side and place a foil pan with 1 cup water on the cool side. For a gas grill use one burner off and place an aluminum foil pan with 1 cup water under the ribs to maintain moisture.

Add mesquite: place soaked mesquite chips in a smoker box or on the coals (or unsoaked chunks directly). Once the smoker is producing a thin blue smoke, place the ribs bone-side down on the grate over the cool zone (indirect heat).

Smoke the ribs low and slow at 225°F (107°C) for about 2 to 2.5 hours, maintaining smoke and temperature. Check every 30–45 minutes; add more wood as needed to preserve a steady thin smoke.

After 2–2.5 hours the ribs should have a darkened bark. Test for tenderness: pick up the ribs with tongs — good ribs will bend and the meat will start to pull back from the bones about 1/4" to 1/2". If still tough, continue to smoke and recheck every 20–30 minutes.

Once ribs have good color and partial tenderness, place each rack on a double sheet of heavy-duty aluminum foil. Sprinkle a tablespoon of apple cider vinegar and brush 1/2 tablespoon honey over the meat side, then spoon 1/4 cup mesquite-flavored BBQ sauce over each rack (reserve remaining sauce for glaze).

Seal the foil tightly to create a steam packet. Return wrapped ribs to the smoker or grill and cook for another 45–60 minutes at 225°F (107°C), or until the meat is very tender and internal temperature reaches about 195–203°F (90–95°C) measured near the bones.

Carefully remove foil-wrapped ribs and open the packets (watch for hot steam). Transfer ribs to the grill over indirect heat or a baking sheet. Brush reserved mesquite BBQ sauce over the ribs all over.

Place ribs back in the smoker/grill for 10–15 minutes unwrapped to set the glaze and redevelop a touch of bark. If you prefer a thicker glaze, repeat brushing and 5–10 minute returns once more.

Remove ribs and let rest for 10 minutes before slicing between the bones into individual portions.

Serve ribs warm as an add-on to main dishes. Provide extra mesquite BBQ sauce on the side for dipping.