Baby Back Ribs

Barbecue Baby Back Ribs


  • A rack of baby back ribs (or we suggest you do several at once!)

  • American yellow mustard

  • Fat Daniel's Dixie Dust
  • Fat Daniel's BBQ Spice rub 
  • Dark brown sugar (e.g. demerara, muscavado, turbinado)
  • Butter - optional
  • Chilli jelly - optional
  • Bourbon (or you can use apple juice)
  • A good quality barbecue sauce - optional, ribs are also delicious dry! 


  • Peel off the papery membrane from the bone side of the ribs

  • Brush the mustard all over one side of the ribs
  • Sprinkle with Fat Daniel's Dixie Dust
  • Sprinkle generously with Fat Daniel's BBQ Spice Rub
  • Repeat on the other side of the ribs
  • Place bone side down in the smoker at 110degC
    • (or can be cooked in any barbecue or oven set up for indirect cooking - see our video)
  • Cook for THREE HOURS
  • Take ribs off the grill and place on a large piece of kitchen foil
  • Sprinkle both sides with some more Fat Daniel's BBQ Spice Rub and then sugar
  • For extra flavour, put a couple of spoonfuls of chilli jelly or jam on the bone side - this is optional and you can experiment with adding different things here
  • Place a few knobs of butter on the bone side of the ribs - again this is optional but adds a richness to the flavour
  • Pour a good slug of bourbon or apple juice on the bone side
  • Wrap the ribs in two layers of foil so no liquid or steam can escape
  • Put back on the smoker, bone side up, cook for TWO HOURS
  • Carefully remove ribs from foil and place back on the grill, bone side down. Pour over the cooking liquid that is left in the foil
  • Cook for ONE HOUR
  • For sticky ribs, brush with barbecue sauce 20 minutes before the end


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