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Best Grilled BBQ Baby Back Ribs for Labor Day

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These tender, smoky baby back ribs are dry-brined, slow-grilled over indirect heat, and finished with a tangy Kansas City-style BBQ sauce. Perfect for your Labor Day cookout, they deliver that classic sticky, caramelized finish without any fuss.

Ingredients

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  • 3 tablespoons brown sugar, packed
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • ½ teaspoon cayenne pepper (optional)
  • ½ teaspoon dry mustard powder
  • 1 cup ketchup
  • ⅓ cup apple cider vinegar
  • ¼ cup brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon molasses
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 2 racks baby back ribs (about 4–5 pounds total)
  • ¼ cup apple juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • Your favorite wood chips for smoking (apple, cherry, or hickory)

Instructions

  1. Remove the membrane from the back of each rack. Slide a butter knife under the membrane at one end, grab it with a paper towel, and pull it off in one piece. Trim any excess fat or loose flaps of meat.
  2. In a small bowl, mix together all the dry rub ingredients. Pat the ribs dry with paper towels, then rub the mixture all over both sides. Wrap the ribs in plastic wrap and refrigerate overnight (or at least 2 hours at room temperature).
  3. Combine all the sauce ingredients in a small saucepan over medium heat. Whisk until the sugar dissolves and the sauce comes to a gentle simmer. Reduce heat to low and cook for 15-20 minutes, stirring occasionally, until thickened. Set aside to cool.
  4. About 45 minutes before cooking, set up your grill for indirect heat at 250-275°F. For charcoal, bank lit coals on one side. For gas, turn on only one side to medium-low. Place a disposable aluminum pan filled with water on the cool side.
  5. If using a gas grill, place a foil packet of soaked wood chips over the lit burner. For charcoal, toss soaked chips onto the hot coals just before putting the ribs on.
  6. Take the ribs out of the fridge and let them sit at room temperature for 20 minutes. Place them bone-side down on the cool side of the grill. Cover and maintain 250-275°F.
  7. After 1.5 hours, spritz the ribs lightly with apple juice. Repeat at the 2.5-hour mark. After 3 hours total, the ribs should have a nice mahogany color.
  8. Lay out two large sheets of heavy-duty aluminum foil. Place a few pieces of butter in the center of each sheet. Transfer each rib rack onto the foil, bone-side up. Pour 2 tablespoons of apple juice over each rack. Wrap tightly.
  9. Return the wrapped packets to the cool side of the grill. Cover and cook for another 2 hours at 250-275°F.
  10. After 2 hours, carefully unwrap the ribs. The meat should be very tender. Place the unwrapped ribs back on the cool side of the grill, bone-side down. Brush a generous layer of BBQ sauce over the top and sides.
  11. Cook for another 30-60 minutes, uncovered, brushing with more sauce every 15 minutes, until the glaze is set and sticky.
  12. Remove the ribs from the grill and let them rest on a cutting board for 10 minutes. Slice between the bones and serve with extra sauce on the side.

Notes

For best results, dry brine the ribs overnight. Maintain a steady grill temperature of 250-275°F to avoid burning the sugar in the rub. Use the bend test to check doneness: pick up the rack with tongs from the middle; if it bends easily and the meat cracks on the surface, they’re done. Leftover ribs keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: baby back ribs, grilled ribs, BBQ ribs, Labor Day ribs, Kansas City BBQ, smoked ribs, 3-2-1 ribs

Find it online: https://hungermind.com/best-grilled-bbq-baby-back-ribs-for-labor-day/