Dry Rubbed Ribs with Vinegar-Mustard Glaze
Tender baby back ribs coated in a bold dry rub and finished with a tangy vinegar-mustard mop sauce for the perfect balance of sweet, spicy, and smoky flavor.
These baby back ribs are a flavor-packed tribute to classic Southern BBQ, starting with a bold dry rub of paprika, brown sugar, garlic, onion, chili powder, and a touch of cayenne for optional heat. As they cook low and slow, they’re basted with a zesty vinegar-mustard mop sauce that adds just the right tang and moisture, creating a beautiful bark and mouthwatering depth of flavor. The combination of sweet, spicy, and tangy notes makes these ribs perfect for summer cookouts, game day gatherings, or anytime you’re craving true BBQ comfort.
Servings
2-4
Prep Time
15 minutes
Cook Time
5 hours
Total Time
5-6 hours (including resting)
Ingredients
For the Ribs (3 lb rack baby back ribs)
2 tbsp paprika
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tsp cayenne pepper (optional, for heat)
1 tsp dry mustard
1 tsp black pepper
1 tsp kosher salt
Vinegar-Mustard Mop Sauce
1/2 cup apple cider vinegar
2 tbsp yellow mustard
1 tbsp brown sugar
1 tsp Worcestershire sauce
1/2 tsp crushed red pepper flakes
1/2 tsp garlic powder
Salt & pepper to taste
Instructions
Prepare the Ribs
Remove the silver skin from the back of the ribs. Mix all rub ingredients and generously coat both sides of the ribs. Let rest at room temperature for 30–60 minutes.
Grill the Ribs
Preheat smoker or pellet grill to 225°F. Use hickory or oak pellets for a classic Memphis flavor. Place ribs bone-side down on the grates. Smoke 3 hours unwrapped.
Optional Wrap (Juicier Ribs)
After 3 hours, wrap ribs in foil with a splash of apple cider vinegar. Return to grill and cook for 2 more hours. Skip this step if you prefer a firmer bark.
Mop & Finish
Mix mop sauce ingredients and warm slightly. During the final hour (Hour 5 or 6), unwrap ribs (if wrapped). Brush with mop sauce every 15–20 minutes, allowing it to tack up and deepen in color.
Check Doneness
Ribs should bend easily and meat should pull back from the bone.
Rest & Serve
Let ribs rest for 10 minutes. Slice between the bones and serve hot.
Remove the silver skin from the back of the ribs.
Mix all rub ingredients. Generously coat both sides of the ribs and let sit at room temperature for 30–60 minutes.
Set to 225°F for low and slow smoking. Use hickory or oak pellets for a classic Memphis flavor. Place ribs bone-side down on the grill grates.
Smoke for 3 hours unwrapped + 2 hours wrapped for juicier ribs, or 5 hours unwrapped for a firmer bark.
Mix mop sauce ingredients and warm slightly.
During the final hour (Hour 5 or 6), unwrap ribs (if wrapped), and begin brushing mop sauce every 15–20 minutes. Let it tack up and deepen in color.
Check for doneness: ribs should bend easily and meat may pull back from the bone. Let rest 10 minutes, then slice between the bones.
