Competition-Style Pork Baby Back Ribs

By Ben · cooked up in Sprig

Cherry and hickory smoke wrap around tender pork ribs for eight hours, creating a bark that snaps between your teeth before revealing meat that pulls clean from the bone. Yellow mustard binds a complex rub of brown sugar, paprika, and chili powder that caramelizes into something magical during the long cook. The foil stage with butter and brown sugar transforms tough connective tissue into silky richness. Built for backyard competitions and summer gatherings where impressive results matter.

Ingredients

• 4 racks baby back ribs (about 6-7 pounds total)
• 1/2 cup yellow mustard

• 1/2 cup brown sugar
• 1/4 cup sweet paprika
• 2 tablespoons kosher salt
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin

• 1/2 cup unsalted butter
• 1/4 cup brown sugar
• 2 cups cherry wood chips
• 2 cups hickory wood chips
• 1 cup barbecue sauce

Instructions

1. Remove ribs from packaging and trim excess fat. Remove the membrane from the bone side by sliding a knife under it at one end, then grabbing with a paper towel and pulling it off in one piece.
2. Combine all rub ingredients in a bowl and mix thoroughly. Set aside 2 tablespoons of rub for later use.
3. Coat each rack completely with yellow mustard on both sides, using your hands to spread evenly. The mustard acts as a binder and won't affect the final flavor.
4. Apply the rub generously to all surfaces, pressing gently to adhere. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.

1. Set up smoker for indirect cooking at 225°F. Add soaked cherry and hickory wood chips to create clean, white smoke.
2. Remove ribs from refrigerator 30 minutes before cooking to take the chill off. Place ribs bone-side down on the smoker grates.
3. Smoke for 3 hours without opening the smoker, maintaining 225°F and adding wood chips as needed for continuous smoke.
4. Check for color development - ribs should have a deep mahogany bark. If internal temperature reaches 165°F, proceed to foiling stage.
5. Remove ribs and place each rack on a large sheet of heavy-duty aluminum foil. Dot with butter pats, sprinkle with brown sugar, and wrap tightly.
6. Return foiled ribs to smoker for 2 hours. The internal temperature should reach 195-203°F when done.
7. Remove from foil and return ribs to smoker grates. Brush with barbecue sauce and cook 30 minutes more to set the sauce and firm up the bark.

1. Test for doneness using the bend test - ribs should crack slightly on the surface when bent, and a toothpick should slide through the meat like butter.
2. Let ribs rest for 15 minutes before cutting. Apply a final light coat of barbecue sauce if desired.
3. Cut between bones to separate individual ribs. Dust lightly with reserved rub for extra color and flavor contrast.
4. Serve immediately while the bark is still firm and the interior is steaming hot.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig's kitchen

Baked Mac and Cheese

Crispy Fish Tacos

Garlic Parmesan Chicken Skewers