Tangy from the mustard and vinegar and slightly sweet from the bbq sauce, these smoked ribs are a great entry into the world of smoked meats. Don’t have a smoker? No problem—indirect heat and some strategically placed wood chips can create a make-shift smoker right on the grill.


  • 2 racks of baby back ribs
  • ¼ cup yellow mustard
  • ¼ cup apple cider vinegar
  • 1 cup BBQ sauce
  • Wood chips for smoking (hickory or applewood)

Dry Rub:

  • ¼ cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper


  1. Preheat your grill for indirect heat and soak wood chips in water for at least 30 minutes.
  2. Remove the membrane from the back of the ribs. Rub the ribs with yellow mustard and apple cider vinegar.
  3. Combine all the dry rub ingredients and generously coat both sides of the ribs.
  4. Add the soaked wood chips to the coals or smoker box.
  5. Place the ribs on the cooler side of the grill. Close the lid.
  6. Smoke the ribs for about 3-4 hours, maintaining a temperature of around 225°F.
  7. During the last 30 minutes, brush the ribs with BBQ sauce and let them finish cooking.
  8. Remove the ribs from the grill, let them rest for 10 minutes, then cut and serve.


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