Dr. BBQ’s Famous Baby Back Ribs

Chef and pitmaster Dr BBQ shares his recipe for the most delicious baby back ribs! The perfect char, the most addictive sauce – it’s what your BBQ was made for!

Why Dr BBQ’s Famous Baby Back Ribs Are So Good

  • From the mind of an award wining pitmaster.
  • BBQ’d over cherry and hickory wood, for an incredible depth of flavor.
  • A finger licking sweet and sticky glaze.
  • Perfect for serving a large BBQ crowd.

Dr. BBQ is a wonderful friend of mine! I love this man for showing me how to BBQ.

Ingredients

Baby Back Ribs

  • Baby back ribs, membrane on back of ribs removed
  • Honey
  • Apple juice
  • Dr. BBQ’s Sweet and Sticky Glaze (see below)
  • Dr. BBQ’s rub (see below)

Dr. BBQ’s Rub 

  • Salt, sugar, brown sugar
  • Granulated garlic, granulated onion, paprika, chili powder, cayenne pepper, cumin
  • Ground black pepper
  • Dried thyme
  • Ground nutmeg

Dr. BBQ’s Sweet and Sticky Glaze

  • Ketchup
  • Dark molasses
  • White vinegar
  • Chili powder, garlic powder, onion powder, allspice, cinnamon, mace
  • Paprika
  • Ground black pepper
  • Liquid Smoke (Optional)
  • Honey
  • Hot sauce of choice

How To Make Dr BBQ’s Baby Back Ribs – Step by Step

  • Prepare your cooker for indirect grilling at 275 degrees Fahrenheit, using cherry and hickory wood for flavor. Season the ribs with the rub. Put the ribs into the smoker, meaty site up for two hours. Flip the ribs and cook another hour. Remove the ribs to a platter.
  • Take a double-thick piece of heavy-duty aluminum foil (big enough to wrap a slab of ribs), and slather about 1/3 cup of honey on each sheet, spreading it where the ribs will lie. Place the ribs meaty side down and add more honey on top of the slab.
  • Now crimp the edges of the foil and pour 1/2 cup of apple juice in the bottom. Do this for all three slabs. Loosely close the packets around the ribs and lay them back in the cooker.
  • To make the rub just mix the ingredient in a bowl. 
  • Combine all ingredients in a saucepan, stir well, and simmer for 15 minutes to reduce and thicken
  • Cook another 90 minutes. Carefully unwrap the packets and take out the ribs. Place the ribs back on the cooker, raising the temperature to 350 degrees. Brush with the glaze or barbecue sauce and flip several times for another 20 minutes.

 

big-green-egg <– THIS IS THE BIG GREEN EGG. It’s ugly. I love it.

Big Green Egg 

Recently, my good friend, Ray Lampe, aka Dr. BBQ, came over with a nice little present for me: a Big Green Egg. He also lugged in a bag of charcoal and some hickory, but I didn’t whine about the black glitter on the carpets. Nor did I obsessively dab at my husband’s shirt with the bleach pen. When you’ve got Dr. BBQ in your home, you just let him do his thing.

Ray taught us the basics of barbecuing and how to use the Big Green Egg, which looks more like a bomb shelter than a grill. The smoked salmon came out silky with the perfect hint of hickory (though Ray says for salmon, cherry or alder wood chips are best). When it came time to grill our steaks, the flames shot straight up. Oops, that was my fault. I’m used to lubing the steaks with cooking oil to coax some flame action from our regular lame-o grill.

Ray left the Egg for us, and we’ve put it to use every night since. I’m considering spray-painting the darn thing hot pink in case he comes back to get it. I really can’t see that man rolling a Big Pink Egg to championship barbecue competitions.

DR BBQ’s Sweet and Sticky Glaze

This is what Dr. BBQ always uses to finish his ribs and chicken at BBQ cookoffs around the country. It has the perfect depth of flavor, balancing heat, sweetness and stickiness,  just how a BBQ glaze should be!

Some people want a glaze, sticky with dark crunchy spots. Some people like it saucy, 100 napkins for your face and arms to the elbow, kind of saucy. This glaze pleases both groups!

Dr BBQ’s Dry Rub

This dry rub is like an orchestra of flavors, that play in perfect harmony:

Sugar. Sweetness is a common addition because it is a flavor enhancer, it helps browning, and with crust formation. 

Savory. Savory flavors coming from the onion and garlic powder balance the sweetness so well.

Spicy.  Spicy flavors from the chili powder and cayenne add excitement!

Top Tips For Dr BBQ’s Baby Back Ribs

  • Cherry and hickory wood chips add a wonderful sweet and smoky depth to the meat, but you can use other wood chips.
  • For the most tender ribs, remove the thin membrane covering the rack.
  • When storing, pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
  • Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

Check Out These Delicious BBQ Recipes

Have you tried DR BBQ’s Famous Baby Back Ribs? Feel free to leave a star rating and I’d love to hear from you in the comments below!

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Dr. BBQ’s Famous Baby Back Ribs Recipe
Prep Time
10 mins
Cook Time
3 hrs 50 mins
Total Time
4 hrs
 

Chef and pitmaster Dr BBQ shares his recipe for the most delicious baby back ribs! The perfect char, the most addictive sauce - it's what your BBQ was made for!

Course: Main Course
Cuisine: American
Keyword: baby back ribs, bbq ribs, dr bbq
Servings: 8 servings
Calories: 879 kcal
Author: Jaden Hair
Ingredients
Baby back ribs
  • 3 slabs baby back ribs membrane on back of ribs removed
  • 2 cups honey
  • 1 1/2 cups apple juice
  • 2 cups of Dr. BBQ’s Sweet and Sticky Glaze see below
Dr. BBQ’s rub (see below)
  • Dr. BBQ’s rub
  • 1/4 cup salt
  • 1/2 cup sugar
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons granulated garlic
  • 1 1/2 teaspoons granulated onion
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground nutmeg
Dr. BBQ’s Sweet and Sticky Glaze
  • This is what Dr. BBQ always uses to finish his ribs and chicken at BBQ cookoffs around the country.
  • 1 cup ketchup
  • 1/2 cup dark molasses
  • 1/4 cup white vinegar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon mace
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon Liquid Smoke Optional
  • 1/2 cup honey
  • 1 tablespoon hot sauce of choice
Instructions
Baby Back Ribs
  1. Prepare your cooker for indirect grilling at 275 degrees Fahrenheit, using cherry and hickory wood for flavor. Season the ribs with the rub. Put the ribs into the smoker, meaty site up for two hours. Flip the ribs and cook another hour. Remove the ribs to a platter.
  2. Take a double-thick piece of heavy-duty aluminum foil (big enough to wrap a slab of ribs), and slather about 1/3 cup of honey on each sheet, spreading it where the ribs will lie. Place the ribs meaty side down and add more honey on top of the slab. Now crimp the edges of the foil and pour 1/2 cup of apple juice in the bottom. Do this for all three slabs. Loosely close the packets around the ribs and lay them back in the cooker.
  3. Cook another 90 minutes. Carefully unwrap the packets and take out the ribs. Place the ribs back on the cooker, raising the temperature to 350 degrees. Brush with the glaze or barbecue sauce and flip several times for another 20 minutes.
Rub
  1. Combine all ingredients together in a bowl
Sweet and sticky glaze
  1. Combine all ingredients in a saucepan, stir well, and simmer for 15 minutes to reduce and thicken
Nutrition Facts
Dr. BBQ’s Famous Baby Back Ribs Recipe
Amount Per Serving
Calories 879 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 73mg24%
Sodium 4715mg205%
Potassium 1009mg29%
Carbohydrates 164g55%
Fiber 2g8%
Sugar 153g170%
Protein 22g44%
Vitamin A 1431IU29%
Vitamin C 4mg5%
Calcium 136mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

drbbq <– THIS IS DR. BBQ. He knows his shit. Ray has authored these books:

dr-bbq-road-tripdr-bbq-all-year-long
dr-bbq-big-time-cookbooknfl