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Butcher Paper Baby Back Ribs

Prep Time: 20 Min | Cook Time: 6 Hrs


  • 1
    2 racks pork ribs
  • 2
    3 Tbsp. black pepper
  • 3
    3 Tbsp. salt
  • 4
    2 Tbsp. garlic powder
  • 5
    2 Tbsp chili powder
  • 6
    ¼ C. paprika
  • 7
    ¼ C. light brown sugar
  • 8
    Yellow mustard


1. Rinse rib racks and pat dry with paper towel. Remove membrane from both racks by carefully prying back using the back of a sharp knife. Discard membrane. Flip racks and trim loose ends and excess fat.

Tip: Use a paper towel to help hold the membrane, as it’s slippery.

2. In a small bowl combine black pepper, salt, garlic powder, chili powder, paprika and light brown sugar to make rub and mix well, or use Ribs BBQ rub, to taste.

3. Evenly coat ribs on both sides with yellow mustard. Generously sprinkle rub ingredients on both sides of ribs. Wrap in plastic wrap and refrigerate for 3-4 hours, if desired.

4. Pre-heat grill to 230°F, adding a layer of wood chunks if desired. Place ribs directly on the grates or use a rib rack. Allow ribs to smoke for 3 hours at 230°F. Use a remote thermometer to monitor temperature at grate level.

5. After 3 hours, remove ribs from the grill and wrap each rack separately in butcher paper. Place racks meat side down on paper and wrap. 

Tip: Doing this ensures a good “bark” from the rub on your ribs.

6. Place wrapped rib racks, meat side up, back on the grill and allow to smoke for 2 hours at 230°F.

7. After 2 hours of smoking, remove wrapped racks from grill, carefully remove wrapping and place back on the grill for another hour at 230°F. Ribs are done when internal temperature reaches 180°F.

Remove ribs from grill and allow to rest for 15 minutes before cutting. When cutting ribs, be sure to cut from the back end as this makes it easier to locate the bones.


Recipes developed in partnership with our friend James Rhoades. Visit his YouTube channel, The Brew-Q for BBQ and smoking recipes, videos, product reviews, and all things Brew & BBQ!

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