TEXAS STYLE Smoked Baby Back Ribs

The Rub Society

1 Rating
Made with our BUTCHER'S BLEND All-Purpose Rub


  • baby back ribs
  • Yellow Mustard
  • The Butcher’s Cut BUTCHER’S BLEND All-Purpose Rub
  • Worcestershire Sauce
  • Apple Cider Vinegar
  • Water
  • Barbecue Sauce - we recommend Meat Mitch Whomp BBQ sauce


  1. Prepare your smoker by using a mix of oak and hickory wood and heat to a temperature of 120C.
  2. Remove the membrane on the back side of the ribs. To do so, slide the knife underneath the membrane and over the smallest bone at the very end of the rack.
  3. Using a towel, grab the edge of the membrane and pull it off. It should come off all in one piece.
  4. Next, square up the rack by removing any thin ends that aren’t uniform. These will end up burning up and drying out during the cooking anyway, so it’s best to just remove them. (Don’t throw these away! They make great bones for making ramen later on!)
  5. Continue by removing any excess fat or loose pieces with your knife.
  6. Next, slather a layer of yellow mustard onto the ribs and massage until evenly distributed on all sides. This will help bind the rub to the meat instead of melting off with the fat.
  7. Next, generously season the ribs with The Butcher’s Cut BUTCHER’S BLEND All-Purpose Rub on all sides. Pack it in well!
  8. By this time, your smoker should be up to temp. Place meat in the smoker.
  9. To make the spritz, mix 150ml Worcestershire sauce, 150ml apple cider vinegar, and 440ml of water into a spray bottle and shake to mix
  10. Spritz the ribs every 30-45 minutes. This helps keep the meat moist while allowing as much smoke as possible to cling to the meat during the cook process.
  11. After 3 hours, begin monitoring the internal temperature of the ribs closely. When it reaches temperature of 84C, begin pre-heating your grill on medium-high.
  12. Once the ribs reach the desired temperature, it’s time to sauce em’ up!
  13. Brush on a thick layer of your favourite BBQ sauce. We recommend Meat Mitch Whomp BBQ sauce!
  14. Transfer the ribs to the grill, meat side down, then apply sauce the other side.
  15. Cover and cook for 1 minute.
  16. Next, carefully flip the ribs over. Add more sauce, cover and cook for 1 more minute.
  17. After a good, hot sear, they’re finally done! Remove and let rest for 20 min.
  18. Carefully cut between the bones to separate each rib.