Classic Grilled Baby Back Ribs

Remove the thin membrane from the back side of the ribs using a paper towel for better grip. Pat the ribs dry with paper towels. Combine the BBQ rub, brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper. Coat both sides of the ribs evenly with the seasoning mixture. Let the ribs rest for at least 30 minutes before grilling, or refrigerate overnight for deeper flavor.

Prepare your grill or smoker for indirect cooking at 250°F. For a charcoal grill, place the coals on one side and cook the ribs away from direct heat. For a smoker, use your preferred wood chips such as hickory, apple, or cherry for extra smoky flavor. Place the ribs bone-side down and close the lid.

Cook the ribs at 250°F for about 3 hours, maintaining a steady temperature. During cooking, lightly spritz the ribs with apple juice or apple cider vinegar every hour to help keep them moist. The ribs are ready for the next step when the meat has started pulling away slightly from the bones and feels tender when tested.

Brush the ribs generously with BBQ sauce on both sides. Increase the grill temperature slightly to around 275°F–300°F and continue cooking for another 20–30 minutes until the sauce becomes sticky and caramelized. Remove the ribs from the grill and let them rest for 10 minutes before slicing.