Party ribs are the viral sensation in which ribs are cut into individual pieces and smoked, giving you that soft crust and saucy flavor on all four sides (instead of two). They cook faster this way, in only three hours. Serve them up for a party or for yourself!
Ingredients Needed
Here are the ingredients needed to make BBQ party ribs:
- Baby back ribs
- Mustard
- BBQ rub
- Butter
- BBQ sauce
- Honey
- Dr Pepper
- Brown sugar
- Apple juice – for spritz
- Apple cider vinegar – for spritz
Difference Between Baby Back Ribs and Spare Ribs
There are two types of pork ribs: baby back ribs and spare ribs (the latter is what’s used to trim down to St. Louis ribs). The main difference is which section of the rib cage they come from. Baby back ribs are closest to the spine of the pig (hence baby “back”) and are shorter and curved. Spare ribs come from the sides of the pig and are longer and more straight.
Other differences are spare ribs have more meat between the bones and generally have more marbling (fat interwoven within the meat). Baby back ribs are leaner and have more meat on the tops of the bones.
How to Remove the Membrane from Baby Back Ribs
Removing the membrane from baby back ribs is quite easy. Membrane can make the ribs chewy and tougher to bite through. Removing them allows for a more tender bite and more smoke flavor to hit them.
To remove the membrane, turn the rack on it’s front, with the membrane side up. Grab from underneath the center of the rack and pull up, with the rack forming an arch. On the thicker side of the rack of ribs, use your finger to pull back the edge of the membrane. As you start to get deeper, wedge another finger under the filmy substance work your fingers through to the other side of the rack.
With the center portion of the membrane loose, grab it with one hand and use your other hand to press down on the rib rack. Pull up on the membrane and it will peel off the rack on both sides completely. That’s it! No knife, no extra paper towels needed!
Prepping the BBQ Ribs
With the membrane now removed, cut the ribs into individual pieces. Each rack of baby back ribs should have 12 to 14 bones. I find it easiest to have the bones of the rack facing up at me so I can cut in between them easier.
With that done, apply mustard on the ribs, followed by the BBQ rub. I prefer to use Sweet Rub from Hey Grill Hey on these. Make sure to apply mustard and rub on all four sides of the ribs.
How to Cook Party Ribs
Make sure your grill is preheated to 250 degrees using indirect heat. I personally like cherry or pecan wood for these. Place the party ribs on the grill and make sure they’re not touching. Smoke for 90 minutes, flipping over once during the process.
To keep the ribs from drying out, spritz once with a mix of equal parts apple juice and apple cider vinegar. I mix two ounces of each.
Cook Them Like Burnt Ends
Now here comes the fun part! After the ribs have smoked for 90 minutes, remove from the grill and place them in a foil pan. For this step, I make them like my brisket burnt ends recipe. Start by putting in four tablespoons of butter, three tablespoons of brown sugar, and two tablespoons of honey. Next, put in a half cup of BBQ sauce along with my secret weapon, four ounces of Dr Pepper.
Mix all the ingredients with the ribs together in the pan and cover the top with aluminum foil. Place back on the grill for a total of 90 minutes, removing the foil cover after an hour. Cooking the ribs uncovered for the last 30 minutes helps the sauce on the ribs set in and get sticky. Remove pan of ribs from the grill and let sit out for 15-20 minutes to cool down. This will also help the perfect level of sticky to set in.
What Temperature for Party Ribs?
Cooking the party ribs at 250 degrees during the process, the ribs are done when they reach an internal temperature between 180 to 190 degrees. This will make for a clean bite through.
If you prefer fall-off-the-bone ribs, cook them until internal temps reach between 190-205 degrees. At these temps, the meat will still be juicy and not dried out.
The best way to measure temps is to use a trusty digital thermometer like the Thermapen ONE from Thermoworks. I use mine on every single cook to get the best results.
What to Serve with BBQ Ribs
Ribs are a great tasting protein that are awesome as a main dish. But they also pair perfectly with chicken! I have a smoked spatchcock chicken recipe that will compliment it well.
As far as sides go, smoked mac and cheese is the perfect for any BBQ! A cast iron skillet full of green beans, bacon, and onions will bring some balance to your plate.
Similar Recipes
St. Louis Ribs: A Complete Guide
BBQ Party Ribs Recipe
BBQ Party Ribs
Party ribs are the viral sensation in which ribs are cut into individual pieces and smoked, giving you that soft crust and saucy flavor on all four sides (instead of two). They cook faster this way, too!
Ingredients
- 1 rack baby back ribs
- 1/4 Cup BBQ rub
- 3 Tbsp mustard
- 1/4 Cup butter
- 2 Tbsp honey
- 1/2 Cup BBQ sauce
- 3 Tbsp brown sugar
- 4 oz. Dr Pepper
Spritz
- 2 oz. apple juice
- 2 oz. apple cider vinegar
Instructions
- Preheat grill to 250 degrees over indirect heat.
- Remove membrane from back of baby back ribs and cut into individual pieces.
- Apply mustard and BBQ rub on all sides of each individual rib. Place on grill and smoke for 90 minutes, spritzing once with a 50/50 mix of apple juice and apple cider vinegar.
- Place individual ribs in a foil pan with butter, brown sugar, BBQ sauce, honey, and Dr Pepper. Mix. Wrap top with foil and put back on grill for an hour.
- Remove foil from top, mix again and cook uncovered for 30 more minutes. Remove and let sit for 10-15 minutes before eating.
Notes
- Each rack of ribs should yield 12-14 bones.
- Substitute olive oil for mustard for the binder.
- Smoking woods to use with party ribs are oak, cherry, pecan, hickory, or apple. I prefer cherry or pecan.
- These BBQ ribs cook like burnt ends in that you want the texture to be a little saucy and a little sticky.
- Finishing temps of 180-190 degrees provide a clean bite through. Temps from 191 to 205 are considered fall off the bone. Use a trusted digital thermometer for optimal results.
Nutrition Information:
Yield: 4 Serving Size: 3 ribsAmount Per Serving: Calories: 330Total Fat: 23gSaturated Fat: 8gCholesterol: 87mgSodium: 264mgCarbohydrates: 7gFiber: 0gSugar: 11gProtein: 24g
Note: Nutrition information isn't always accurate.
