Smoked BBQ Ribs
Smoked BBQ Ribs (No Smoker Needed!)
About This Recipe
These smoked BBQ ribs are tender, sticky, sweet, smoky, and unbelievably delicious—without needing a full smoker. A simple pellet-tube smoker gives the ribs that classic smoke-kissed flavor, while the dry rub and homemade BBQ sauce take them into fall-apart perfection. This recipe uses the classic 3–2–1 method for baby back ribs (St. Louis ribs take longer). It’s a foolproof backyard BBQ meal that feels like a restaurant masterpiece.
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Why You’ll Love This Recipe
No smoker required — a pellet tube adds great flavor on any grill.
Fall-apart tender using the 3–2–1 cooking method.
A sweet-smoky, tangy BBQ sauce made entirely from scratch.
Perfect for gatherings — feeds a crowd and tastes even better the next day.
Customizable heat — reduce or omit chili powder for a milder rub.
Ingredients You’ll Need
Ribs
Baby back ribs
Kosher salt
Brown sugar
Smoked paprika
Garlic powder
Onion powder
Black pepper
Cumin
Chili powder (optional for spice)
Salted butter
Homemade BBQ Sauce
Ketchup
Brown sugar
Apple cider vinegar
Honey
Molasses
Worcestershire sauce
Garlic powder
Smoked paprika
Salt & pepper
How to Make It
Remove the membrane from the ribs and coat generously with the dry rub. Preheat your grill to 225°F using indirect heat and optional pellet-tube smoke. Smoke/cook the ribs for 3 hours, rotating hourly. While they cook, simmer all BBQ sauce ingredients until thickened. After 3 hours, wrap each rack tightly in foil with butter and a generous amount of BBQ sauce, then cook 2 more hours. Unwrap, brush again with sauce, and cook uncovered for the final hour until sticky, caramelized, and fall-apart tender. Rest briefly, slice, and serve with extra sauce.
Tips for Success
Remove the membrane for tender ribs and better seasoning absorption.
Rotate the racks hourly so one doesn’t stay closest to the heat.
Use heavy-duty foil so it doesn’t tear during the 2-hour steam step.
Butter inside the foil packet helps make the ribs ultra-juicy and glossy.
St. Louis ribs take longer — cook until the bones wiggle easily.
Frequently Asked Questions
Can I make this without a pellet tube smoker?
Yes—the ribs will still taste amazing. The pellet tube just adds extra smoky flavor.
Can I use store-bought BBQ sauce?
Absolutely. The homemade version is incredible, but any thick, sweet barbecue sauce works.
How do I know the ribs are done?
The bones should pull back noticeably, and the meat should bend easily or nearly fall off the bone.
Can I make them in the oven?
Yes—use the same 3–2–1 timing at 225°F. They won’t have smoke flavor but will still be tender and delicious.
Are these spicy?
Only if you leave the chili powder in the rub. Reduce or omit for a mild version.
What to Serve With BBQ Ribs
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BBQ Ribs
Ingredients
- 2 racks of baby back ribs
- 1.5 tablespoons kosher salt
- 2 tablespoons brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 stick of butter, salted and sliced in slabs and divided in half
- 1.5 cups ketchup
- 3/4 cup brown sugar
- 1/4 cup + 2 tbsp apple cider vinegar
- 1/4 cup + 2 tbsp honey
- 3 tablespoons molasses
- 1.5 tablespoons Worcestershire sauce
- 1.5 teaspoons garlic powder
- 1 teaspoons smoked paprika
- Salt and pepper to taste
Instructions
- Start by removing the membrane from the back of the ribs. Use a butter knife to lift the membrane from one end of the rack, then grip it with a paper towel and peel it off.
- In a small bowl, mix together kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cumin, and chili powder to create the dry rub. Rub the mixture generously over both sides of the ribs, evenly. NOTE: If you don’t like spicy foods, you can lessen the amount or omit the chili powder.
- Preheat your grill to 225°F (107°C) using indirect heat. If you're using a charcoal grill, place the charcoal on one side and the ribs on the other. If you're using a gas grill, only turn on the burner on one side.
- Once the grill is preheated and the smoke is rolling (optional), place the ribs on the side of the grill opposite the heat source. Close the lid and let the ribs smoke/cook for 3 hours. NOTE: I rotated the ribs every hour so that one rack wasn’t constantly closest to the heat.
- While the ribs are cooking, prepare the barbecue sauce. In a saucepan over medium heat, combine ketchup, brown sugar, apple cider vinegar, honey, molasses, Worcestershire sauce, garlic powder, and smoked paprika. Stir well and simmer for 10-15 minutes, or until slightly thickened. Season with salt and pepper to taste.
- After 3 hours, remove the ribs from the grill. Lay out two large sheets of heavy-duty aluminum foil and place each rack of ribs on its own sheet (you may want a double layer, so 4 sheets total). Coat each rack of ribs generously with barbecue sauce on both sides. Top each rack with 4 pats of butter. Wrap the ribs tightly in the foil.
- Return the foil-wrapped ribs to the grill and cook for an additional 2 hours. NOTE: I rotated the ribs here, again.
- After 2 hours, remove the ribs from the grill and carefully unwrap the ribs from the foil. Brush the ribs generously with the barbecue sauce on both sides. Place back on the grill and continue grilling, uncovered/no foil, for 1 hour.
- Once the ribs are caramelized and super tender, remove them from the grill and let them rest for a few minutes. Slice between the bones and serve with extra barbecue sauce on the side!
