Looking to smoke some bad-ass ribs this weekend to celebrate America?! Try out this PB-Approved and Tested SmokeHouse Baby Back Rib Recipe.  We’re all about giving you inspiration both on & off the job-site!

Prepare to be…. a Grill Master.

(All Measurements below are Per Rack of Ribs)


  • 01.Ice Cold IPA for drinking 🙂
  • 02.Baby Back Ribs (1 Rack Feeds 2 People)
  • 03.Lemon (2)
  • 04.Himalayan Pink Salt or Sea Salt (1 tsp)
  • 05.Chili Powder & Black Pepper (to preference)
  • 06.Brown Sugar ½ cup
  • 07.Butter ¼ cup
  • 08.Favorite Spicy BBQ Sauce (as needed)


  • Get your racks of ribs ready to go with light trimming and a salt and lemon combo that will tenderize your meat while you sleep
  • Remove the silverskin (bone side) by sliding a knife between the thin layer of skin and the bone. Use a paper towel to get a strong grip and pull the entire layer off. We recommend trimming the ends to leave a total of 10 bones with square ends.
  • Place rack(s) on tray with at least a ¼ inch lip that can hold liquid. Generously apply pink salt or sea salt to both sides of the meat.
  • Cut 2 lemons in half and squeeze juices directly on the meat side of the rack(s).
  • Coat all sides of the ribs with your Jerky Dry Rub of choice. Place lemons cut side down on top of the ribs.
  • Cover with plastic/foil and place in refrigerator or cold ice chest for 24 hours


  • Bring Temp up to 180 degrees. Then place ribs bone side down on the grill.
  • Let 'em smoke for 2 hours! Keep temp around 180!
  • At 1 hr & 45 min, prep foil for the wrap-phase of the cook. Cut a piece 6 inches longer than the length of the ribs.
  • Thinly slice butter and place in the center of foil all the way along each rack of ribs
  • Generously pour brown sugar covering the sliced butter.
  • At 2 hours, remove the ribs from the BBQ. Place meat side down on the foil. The Spicy ribs should cover the butter/brown sugar mixture completely!
  • Tightly fold the foil over the top sealing the rack completely
  • Time to heat up! Turn your temperature to 225 degrees and place the wrapped ribs on the BBQ meat side down. Allow ribs to steam for 2 hours checking the temperature regularly to ensure consistency.
  • After 2 hours, it is time to pull the ribs off and get ready for the final phase! Carefully remove the ribs from the foil (we recommend using gloves and tongs) and place bone side down back on the barbecue. Keep the temperature at 225 degrees.
  • After 30 minutes, spread your favorite barbecue sauce on top of the ribs, covering evenly. Let cook for 30 more minutes.
  • Time to eat! Remove the ribs from the barbecue and let rest for 5 minutes uncovered on a cutting board. Using the bone as a guideline, evenly slice ribs. Time to grind! We recommend serving with extra barbecue sauce for those who like to get a little messy.