These Party Ribs are the ultimate BBQ crowd-pleaser: juicy, sticky, smoky, and incredibly easy to make. Cut from baby back ribs, they’re seasoned, smoked low and slow, then finished in a buttery, sweet BBQ glaze until fall-off-the-bone tender. Whether it’s for a party or a solo feast, these ribs bring serious flavor with minimal effort.
Ingredients
For the ribs
2 racks / ±2.4 kg / 5 lb baby back ribs
- 4 tbsp PitmasterX pork seasoning
For the butter glaze
100 g / 3.5 oz butter
2 tbsp brown sugar
120 ml / 1/2 cup BBQ sauce
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Start by removing the membrane from the back of the baby back ribs using a knife and your fingers. Then slice between the bones to create individual rib pieces, making sure each one has plenty of meat.
- Generously season all sides of the ribs with PitmasterX pork seasoning and place them on a rib rack or wire tray for easy handling.
- Prepare your smoker or BBQ (e.g. Napoleon Roque EQ) for indirect heat at 120°C / 250°F. Add wood chips to the smoke box, place the grill grates, and set the smoke level to high.
- Place the seasoned ribs on the opposite side of the smoker box and close the lid. Smoke for approximately 2 hours, until the ribs develop a mahogany color and the bones begin to protrude slightly.
- Transfer the ribs to an aluminum tray. Add slices of butter, sprinkle over brown sugar, and drizzle BBQ sauce over each rib. Cover the tray tightly with foil.
- Switch your BBQ to oven mode and increase the temperature to 140°C / 285°F. Return the covered tray to the BBQ and cook for another hour until the ribs are fall-off-the-bone tender.
- Remove the tray from the BBQ and let it rest for 10–15 minutes. Then uncover, flip the ribs in the buttery BBQ glaze, and serve them hot, sticky, and irresistible. Optional: spoon some of that magical butter bath over the ribs just before serving.
