At The Smoke Shop BBQ, we take ribs seriously, because great barbecue isn’t just about cooking meat; it’s about tradition, technique, and that perfect balance of smoke, spice, and sauce. Whether you’re a backyard griller or a seasoned pitmaster, mastering ribs is a must for any true barbecue spread.

Our award-winning BBQ is known for slow-smoked meats, house-made rubs and sauces, and bold flavors, from melt-in-your-mouth brisket to our famous wings. But when it comes to ribs, it’s all about that rich, smoky bark, juicy tenderness, and just the right amount of seasoning. Whether you love a dry-rubbed rack or ribs slathered in a bold sauce or Memphis style, nailing the perfect bite takes skill, and we’re here to help.

While the following recipe isn’t your traditional low-and-slow smoked BBQ (it’s more like grilling), it’s one of our favorites—and you won’t find it on our menu, so you’ll have to try it at home. For cold beverages we’re drinking Duvel Belgian Golden Ale and Vermont’s Mad River Double Barrel Bourbon which would go great with it, but you do you. And, of course, we’d serve it up alongside our sweet and spicy coleslaw, cornbread with honey butter sea salt, you can get them from us, or make them yourself…either way rib season is coming.

Salt and Pepper Baby Backs

Ingredients:

• ¼ cup (56 g) kosher salt
• ¼ cup (24 g) coarsely ground black pepper
• 1 tablespoon (9 g) garlic powder
• ½ teaspoon cayenne pepper
• 1 teaspoon dried rosemary leaves (optional)
• 2 racks baby back ribs (3 to 4 pounds [1.4 to 1.8 kg])
• Bare-Bones BBQ Sauce or your favorite BBQ sauce, for serving

Special Equipment:

• Charcoal grill
• Charcoal chimney
• Charcoal briquettes
• Instant-read thermometer

Method:
Combine the salt, black pepper, garlic powder, cayenne pepper, and rosemary (if using) in a small bowl and mix well. With a paper towel, peel the membrane off the bone side of the ribs. Evenly dust both sides of the ribs with the spice mix.

To prepare your charcoal grill for two-zone cooking, pile unlit charcoal against one side of the grill. Fill a charcoal chimney two-thirds full with briquettes to create medium-high heat. Stuff 2 sheets of newspaper into the bottom of the chimney and light the paper. When the coals are fully engaged—you should see flames peeking over the top—pour them over the unlit charcoal. When you can hold your hands 3 to 5 inches (7.5 to 13 cm) over the fire for no more than 3 to 5 seconds, clean the grill grate. Cover the grill and open the vents all the way. Wait 5 minutes.

Place the ribs on the cooler side of the grill, meat-side down. The closest rib should be 3 inches (7.5 cm) away from the hot coals. Keep all the vents completely open and place the cover back on the grill. Every 10 to 15 minutes, rotate the ribs, turning them over and end to end. You want to get a dark golden-brown crust on the ribs without burning them. Cook until the ribs reach an internal temperature of 170°F to 180°F (77°C to 82°C) when measured in the thickest part of the meat between the bones, about 1½ hours.

Serve hot with barbecue sauce, or not.

Recipe from “The Smoke Shop Backyard BBQ” By: Andy Husbands & Will Salazar