Few things scream backyard barbecue like a platter of perfectly smoked baby back ribs. These Smoked Herb Baby Back Ribs combine the rustic flavors of fresh herbs, the sweetness of honey and barbecue sauce, and the smoky richness of cherry whiskey wood pellets. The result? Ribs that are tender, saucy, and irresistible.
Using a no-wrap method, these ribs develop an unmatched bark that locks in flavor while keeping the meat juicy and fall-off-the-bone tender. Whether you’re a seasoned pitmaster or a BBQ newbie, this recipe is a foolproof way to impress your guests or satisfy your own craving for smoky, saucy goodness.
In this blog, we’ll walk through everything you need to know to make these ribs at home, from the ingredients to practical cooking tips. You’ll also find pairing suggestions, pro advice, and insights to make your barbecue truly unforgettable.
The combination of rosemary, thyme, and garlic brings a fragrant, earthy profile to these ribs. Paired with the subtle sweetness and boldness of cherry whiskey smoke, this flavor combination stands out from traditional BBQ ribs.
The no-wrap method eliminates the fuss of foil and ensures a perfectly developed bark while maintaining juicy tenderness.
The honey-BBQ sauce with a hint of lemon and fresh herbs creates a sticky, sweet, and tangy glaze that clings beautifully to the ribs.
Here’s what you’ll need for this recipe:
To make these ribs, you’ll need:
Begin by trimming any excess fat and removing the membrane on the bone side of the ribs. This step is crucial because the membrane can block flavor penetration and create a chewy texture. Use a paper towel to grip and peel off the membrane easily.
Let the seasoned ribs marinate for at least 2–4 hours in the refrigerator. For maximum flavor, you can even prepare the ribs the night before.
Set your smoker to 225°F (about 107°C). Load it with cherry whiskey wood pellets for a sweet, smoky flavor profile.
Place the ribs directly on the smoker grates, bone side down. Ensure the ribs are spaced apart for even cooking.
Let the ribs smoke undisturbed for the first 3 hours. This is when the bark starts to form, and the meat absorbs that beautiful smoky flavor.
After the initial 3 hours, increase the smoker temperature to 275°F (about 135°C). This step helps break down the collagen, tenderizing the meat and ensuring the ribs are fall-off-the-bone perfect.
Let the ribs smoke at this higher temperature for another 2 hours.
While the ribs are cooking, make your sauce:
After 5 hours of smoking, brush the ribs generously with the prepared sauce. This creates a sticky, flavorful coating.
Halfway through the final hour of cooking, baste the ribs again. The repeated glazing builds layers of flavor and enhances the sauce's stickiness.
Let the ribs cook for 1 more hour, for a total of 6 hours. Keep an eye on them—ribs are done when the meat has pulled back from the bone by about ½ inch and passes the bend test (lift the rack in the center; it should bend easily without breaking).
Unlike the popular 3-2-1 method, where ribs are wrapped in foil during cooking, this no-wrap technique lets the bark fully develop. The result is a crisp exterior that contrasts beautifully with the tender, juicy meat inside. It also eliminates the extra step of wrapping and unwrapping.
To complete your barbecue feast, consider these delicious sides and drinks:
Wrap any leftover ribs tightly in foil and refrigerate for up to 3 days. To reheat, place the ribs in an oven preheated to 300°F (150°C) for 15–20 minutes.
While baby back ribs are ideal for this recipe, you can also use St. Louis-style ribs. Just adjust the cooking time based on their size and thickness.
You can achieve similar results on a charcoal or gas grill using indirect heat. Add wood chunks or chips to mimic the smoky flavor.
These Smoked Herb Baby Back Ribs are the perfect addition to your BBQ repertoire. From the aromatic herb rub to the sticky honey glaze, every bite is a celebration of smoky, saucy perfection. With simple preparation and a foolproof smoking method, this recipe is accessible for any barbecue enthusiast.
Fire up your smoker, grab some cherry whiskey pellets, and get ready to enjoy ribs that are tender, flavorful, and downright addictive. Whether you’re hosting a backyard party or indulging in a weekend treat, these ribs are guaranteed to steal the show.
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These no-wrap smoked baby back ribs feature a fragrant herb blend and a sticky honey-BBQ glaze. Perfectly tender with a flavorful bark, they're a barbecue must-have for any backyard gathering.
