Fall off the Bone Baby Back Ribs

These Fall-Off-The-Bone Baby Back Ribs are made for the messy eaters—the kind who aren’t afraid to get a little saucy. With layers of smoky flavor, a tangy mustard binder, and sweet apple juice steam, these ribs cook until they’re tender enough to melt right off the bone. It’s BBQ comfort food at its best.

Fall-Off-The-Bone Baby Back Ribs

There’s a never-ending debate in the BBQ world—should ribs fall off the bone or hold tight? Here’s the thing: if you like your ribs ultra-tender and dripping with sauce, this recipe is for you. We’re cooking baby backs the way many restaurants do it—wrapped, sauced, and so soft they’re practically self-shredding. Just bring the wet naps.

How to Make Fall-Off-The-Bone Baby Back Ribs

Preparation

Preheat your smoker or BBQ to 250°F. Remove the membrane from the back of each rack (this helps with both texture and seasoning penetration). Trim the ends to square off the ribs for even cooking.

Seasoning

Brush on a thin layer of Grannies Gold Mustard Sauce to act as a binder and lock in moisture. Then generously coat both sides of the ribs with your favorite dry rub. Let them sit at room temp for 30 minutes to let the seasoning set.

Unwrapped Cooking

Place the ribs bone side down on your smoker. Smoke for 3 hours at 250°F. After the first hour, lightly spritz with apple juice every 45 minutes to keep them moist and help develop a beautiful bark.

Wrapping the Ribs

Lay out a sheet of aluminum foil and place each rack in the center. Pour ½ cup of apple juice over the ribs, then tightly seal the foil to create a steam packet. If a bone punctures the foil, just double-wrap. Return to the smoker for 2 hours, unbothered—no peeking!

Finishing the Ribs

After 2 hours wrapped, carefully remove the ribs from the foil. Reserve the juices and mix them into your favorite BBQ sauce to create a thinner glaze. Paint this sauce onto the ribs and return them to the smoker for 1 final hour to set the glaze and get a bit of char on the edges.

Serving the Ribs

These ribs are so tender, they won’t slice cleanly—and that’s the point! Serve as whole or half racks. Paint with a final layer of sauce just before serving and get ready to get messy.

Best Beer to Pair With Fall-Off-The-Bone Ribs

Brown Ale

Its malty sweetness balances the tang and smoke of the ribs perfectly.

American Lager

Crisp and refreshing, this light beer helps cut through the richness without overpowering.

Hazy IPA

The citrus and light bitterness pair great with the sweet BBQ sauce and add contrast to the fatty pork.