Baby back ribs, no-wrap

5 hr · 30 min hands-on · pull 195°F · rest 15 min

Ingredients

4 lb on the fire · ~2 lb to the table · 4 plates at 8 oz

• baby back ribs, membrane peeled2 racks (4 lb)
• yellow mustard2 tbsp
• rib rub (brown sugar, paprika, salt, pepper)1/4 cup
• apple juice, for spritz1/4 cup
• barbecue sauce (optional glaze)1/3 cup

Method

1. 1

   Peel the membrane. Mustard binder, then rub. Rest 20 minutes while the cooker hits 265°F.

2. 2

   Smoke unwrapped, bone-side down, 4–5 hours. Spritz after the first 90 minutes if the surface looks dry.

3. 3

   They are done when a rack bends to 90 degrees from the center and the bark cracks. About 195°F between bones if you insist on a number.

4. 4

   Sauce only in the last 15 minutes if you want a glaze. Rest 15 minutes, then slice.

If you don’t have it

• Baby backs → St. Louis spares. Spares want the 3-2-1 cook in the library. Do not run this no-wrap timing on a thicker spare rack.
• Apple → Cherry for color, or pecan. Hickory is classic. A full hopper of it on two racks can taste like ham.
• No wrap → 2-2-1 foil. If the racks are drying or you need them off by dinner. Foil is insurance, not the goal.

Same cook, different day

• Competition glaze

  You want sticky ribs. No-wrap until they bend, then a thin sauce 15 minutes at 265. One coat.

• Hot and fast

  Weeknight racks. 300°F, 3 hours unwrapped, check the bend. Sauce last 10 minutes.

• Dry Memphis

  No sauce in the house. Skip glaze. Finish with a dust of the same rub after they rest.