Backyard Ribs Recipe

Nothing hits like a rack of smoky, saucy ribs fresh off the grill. This Backyard Ribs recipe is your go-to for making restaurant-style ribs at home—tender, flavorful, and sticky in all the right ways. Perfect for family cookouts or impressing friends at your next backyard BBQ, this method gives you reliable, mouthwatering results every time.

Recipe Introduction: Backyard Ribs

We all love going out and ordering a slab of ribs that just falls apart with every bite—but what if you could do that in your own backyard? You don’t need a big competition rig or a BBQ trophy on your shelf to make crowd-pleasing ribs. This recipe is built for everyday backyard BBQers who want to bring out rich flavor, tender meat, and just the right amount of saucy finish. Let’s turn your home grill into your favorite BBQ restaurant.

How to Make Backyard Ribs

Preparation

Start by preheating your smoker or grill to 225°F. While that’s heating, take your racks of ribs and remove the membrane on the back. Use a butter knife to loosen one edge, then grab a paper towel and peel the membrane right off. This step helps the ribs cook more evenly and lets your seasoning work its magic.

Pat the ribs dry with paper towels to remove excess moisture. Then, coat both sides with a layer of yellow mustard—this acts as a binder to help your rub stick and form a flavorful bark. Generously season both sides with Money BBQ Rub, making sure to hit the edges too. Don’t hold back—this is where the flavor starts. Let the seasoned ribs rest meat side up for 20 minutes at room temperature to let the rub absorb into the meat.

Smoking

Place your ribs bone side down directly onto the smoker grates. Leave space between racks so the smoke can circulate. Close the lid and let them smoke undisturbed for 90 minutes—don’t peek! After the first hour and a half, start spritzing the ribs with apple juice every 30 minutes. This keeps the surface moist and prevents the rub from drying out or burning.

Let the ribs smoke for a total of 3 hours. You’re looking for a deep red-brown color and a slightly dry surface with a good bark forming.

Wrapping

After 3 hours, it’s time to wrap. Lay down two sheets of heavy-duty aluminum foil, about 1.5 times the length of your ribs. Add 1/8 cup of margarine, a splash of apple juice, and a dusting of Motley Que Habanero Fixx Rub directly onto the foil. Place the ribs meat side down onto this mixture. Now, season the bone side with a little more Motley Que Triple H Rub.

Wrap the ribs tightly in the foil, ensuring none of the bones puncture through. If needed, wrap with a second layer of foil to lock in moisture. Repeat for the other rack. Place the wrapped ribs back on the smoker meat side down and continue cooking at 225°F for 2 more hours.

Finishing

Carefully remove the ribs from the smoker and open the foil to release the steam—watch your fingers! Check for doneness by gently lifting the ribs in the middle with tongs. If the meat starts to separate from the bones and flexes easily, they’re ready. If they’re still stiff, rewrap and cook for another 30 minutes.

Once they’re ready, unwrap and transfer the ribs to a tray. Brush the meat side with a generous layer of Motley Que Sticky Fixx Sauce. Place the ribs back on the grill (unwrapped) for about 30 minutes to allow the sauce to set and caramelize. Keep an eye on them so the sugars in the sauce don’t burn.

Serving

Once the sauce is tacky and shiny, remove the ribs from the grill. Slice between the bones for perfect individual servings and serve hot with extra sauce on the side. Your backyard BBQ just went pro!

Best Beer to Pair With Backyard Ribs

Amber Ale

Balanced and malt-forward, this beer complements the sweet and spicy BBQ sauce beautifully.

Lager

A crisp lager helps cut through the richness of the ribs while keeping the palate refreshed.

Pale Ale

Its citrus and hoppy bite contrasts the smoky pork in a deliciously satisfying way.