Smoked Out BBQ Baby Back Ribs

Slow-Smoked Flavor. Fall-Off-The-Bone Tender.

Bring authentic barbecue flavor to your backyard with Ember & Iron Smoked Out. These baby back ribs are coated with a rich smoky seasoning blend, slow-cooked until tender, and finished with a perfectly caramelized barbecue glaze.


⏱ Recipe Info

  • Prep Time: 20 minutes
  • Cook Time: 3–4 hours
  • Rest Time: 10 minutes
  • Total Time: 4 hours
  • Serves: 4–6

🛒Ingredients

  • 2 racks baby back pork ribs
  • 3 tbsp Ember & Iron Smoked Out
  • 2 tbsp yellow mustard (binder)
  • 2 tbsp olive oil
  • 120 ml (½ cup) apple juice
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 120 ml (½ cup) barbecue sauce (optional for glazing)

🔥Cooking Instructions

1. Prepare the ribs

Remove the membrane from the back of the ribs using a paper towel for a better grip. Trim any excess fat and pat the ribs dry.

2. Season generously

Lightly coat both sides of the ribs with mustard and drizzle with olive oil. Apply Ember & Iron Smoked Out generously, pressing the seasoning into the meat to create an even coating.

3. Preheat the grill or smoker

Heat your smoker or grill to 120°C (250°F) for indirect cooking. If using a charcoal grill, arrange the coals on one side and place the ribs on the opposite side.

4. Smoke the ribs

Place the ribs bone-side down and cook for 2 hours, maintaining a steady temperature. Spritz lightly with apple juice every 45–60 minutes to keep the ribs moist.

5. Wrap for tenderness

Place each rack on heavy-duty foil. Add the butter, brown sugar, and a splash of apple juice before sealing tightly. Return to the grill or smoker and cook for 1–1½ hours.

6. Finish and glaze

Carefully unwrap the ribs and place them back on the grill. Brush with barbecue sauce if desired and cook for another 20–30 minutes until the glaze becomes sticky and lightly caramelized.

7. Rest and serve

Allow the ribs to rest for 10 minutes before slicing between the bones. Serve immediately while hot.

💡Pro Tip

For the best quality ribs, keep your cooking temperature steady and avoid rushing the process. Low and slow cooking produces the most tender meat and allows the smoky flavors of Smoked Out to fully develop.
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