Skip to content
Ingredients
- 2 racks baby back or St. Louis ribs (about 4–5 lb total)
- 2 tbsp yellow mustard (binder)
- Dry Rub: 3 tbsp brown sugar, 1 tbsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, ½ tsp black pepper, ½ tsp chili powder, ¼ tsp cayenne (optional)
- ¾–1 cup your favorite BBQ sauce
- Optional spritz: ½ cup apple juice + 1 tbsp cider vinegar
Directions
- Prep ribs: Remove the silvery membrane from the bone side. Rub a thin coat of mustard all over.
- Season: Mix rub; coat both sides generously. Rest 20–30 minutes while oven heats to 275°F.
- Bake low & slow: Place ribs on a rack over a lined sheet, bone-side down. Bake 2½–3 hours (spritz lightly every 45–60 min if you like).
- Finish on the grill: Heat grill to medium-high. Brush ribs with BBQ sauce and grill 3–5 minutes per side to set the glaze and pick up smoke/char.
- Rest & slice: Tent with foil 10 minutes. Slice between bones; pass extra sauce.
Bubba’s Tips
- Don’t rush the oven time — that’s where the tenderness comes from.
- Cherry or apple wood chunks give a sweet whisper of smoke.
Storage
- Fridge: 3–4 days. Reheat wrapped in foil at 300°F.
- Freezer: Up to 2 months (sauce after reheating to keep it glossy).