Butcher Paper Baby Back Ribs

Butcher Paper Baby Back Ribs

Prepare to unlock the secrets of mouthwatering smoked BBQ ribs with our expertly crafted recipe. From the essential first step of removing the membrane to the aromatic blend of spices in our homemade rub, every detail has been carefully considered to ensure that your ribs are nothing short of perfection. Whether you're a seasoned pitmaster or a novice griller, this guide will have you creating ribs that are tender, smoky, and packed with flavor.


Butcher Paper Baby Back Ribs

Cook Time:
5 - 6 hours


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  • Main

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!


  1. 01

    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 racks Pork ribs
  3. 02

    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 tablespoons Black pepper
    • 3 tablespoons Salt
    • 2 tablespoons Garlic powder
    • 2 tablespoons Chili powder
    • 1/4 cup Paprika
    • 1/4 cup Light brown sugar
  5. 03

    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.



    • Yellow mustard
  7. 04

    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.

  8. 05

    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.

  9. 06

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

  10. 07

    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.

  11. 08

    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.