Tender and juicy, my Uncle Richard's Brown Sugar & Honey Smoked Baby Back Ribs don't need any BBQ sauce at all! They are amazing just the way they are when they come off the smoker and will have everybody licking their fingers and reaching for more!

If you have a traeger and love smoked meats, you are also going to want to try my Smoked Pork Belly Burnt Ends, Smoked Spatchcock Chicken, and Texas Smoked Brisket!

An close image of a smoked baby back rib with spice rub and butter, brown sugar, and honey glaze.

I originally posted these smoked baby back ribs way back in the summer of 2017! It was high time I updated the post with new pictures and step-by-step photos to show you how we make these award-winning ribs! Everybody goes crazy for these ribs and they are one of our kids favorite things ever!

Sweet & Spicy Baby Back Ribs

With the weather finally warming up, it's time to start cooking outside again, don't you think? For us, that means lots of delicious smoked meat, especially Paul's favorite: baby back ribs!

We love our Traeger smoker that Paul got for Father's Day a few years ago and we use it often to makes these incredible brown sugar & honey smoked baby back ribs, as well as the most amazing smoked turkey ever. (Seriously, that turkey is SO GOOD that we make it year round, not just at Thanksgiving).

We also do chicken, tri-tip, salmon, and brisket in the smoker because not only does everything come out super flavorful, but it's also an incredibly easy method of cooking where you pretty much just get the grill up to temperature, then put your meat on and leave it alone for a few hours until it's done. I think of it like an outdoor, smoky version of a slow cooker where you set it and forget it!

Sliced baby back ribs.

Texas relatives mean you learn to love real BBQ

My Uncle Richard, along with most of the rest of my dad's side of the family, is from Texas. He is the one who introduced us to these incredible ribs, that are definitely a bit of a departure from the classic, saucy ribs that most people are used to.

Uncle Richard looks so much like my dad that I could swear they were born twins, and he always tells me that he is my favorite uncle, lol. He made these ribs for us one Sunday after church a few years ago when we were visiting at their house.

When we got home from our trip, Paul couldn't stop talking about the ribs Uncle Richard had made.

A pork rib on it's side to show the smoked meat.

We had hung out with Richard and his wife and kids in the kitchen while dinner was being prepared. He explained smoking to us (this was before we had ever attempted it ourselves) and we watched him prep the ribs for the final part of the smoke. This is where a "gruel" (Uncle Richard's word - I'm not sure if this is a technical term associated with smoking ribs or not) of brown sugar, honey, and grated butter gets sprinkled over the almost finished ribs, then they get wrapped up in heavy duty foil and placed back on the grill.

If it sounds weird to grate butter over ribs or add a touch of sugar and honey to the spice rub, just think about how butter is used to highlight the flavor of good steaks and how many popular BBQ sauces use honey or brown sugar to sweeten them a bit. It may sound strange but it totally works.

Grating cold butter over smoked ribs.

I didn't think anything of it at the time, but Paul seemed flabbergasted by the process and only weeks later did I realize that Paul had missed some crucial info and was 100% convinced that my uncle had grated cheese, not butter, over the ribs. It wasn't until he started talking about the "cheesy ribs" and trying to convince me that he had seen cheese on the ribs that I realized his mistake!

He totally thought I was pulling his leg when I explained that it was a stick of cold butter that Uncle Richard had been grating directly over the cooked ribs, not swiss cheese.

I was laughing until my belly ached over the thought of cheesy ribs and Paul's confusion.

Piles of meaty smoked pork ribs.

When I was deciding which smoker to buy, Uncle Richard sent me a couple of emails with his recommendations (including the Traeger we ended purchasing) and his tips and tricks for making his amazing ribs.

Paul has made them countless times since then and adapted the recipe and technique just a bit. He even entered them in our church congregation's men's cookoff where they won 1st place. Prestigious, I know. But really, they are the best ribs ever!

A spice crusted smoked baby back rib.

Tips for making Smoked Baby Back Ribs

To trim or not to trim the membrane?

If you can't find the membrane to trim it, don't sweat it. It's a thin, slightly opaque piece of, well, membrane, on the backside of a rack of ribs that some people like to remove before cooking ribs.

Many places sell baby back ribs with the membrane already removed for you and chances are, that's what you bought if you can't figure out what the heck needs to be trimmed. And even if the membrane is there, there is debate in the ribs world about whether to even bother removing it.

Since ribs smoke over a longer period of time, most of the membrane disintegrates anyway. And the bit that is left is actually enjoyed by some people who say that it gives the bottom side of the ribs a bit of a snap when you bite into it, sort of like a the casing around a quality bratwurst.

Some say that it helps keep more of the fat on the rib while it's smoking, resulting in even more tender ribs. Honestly? We don't trim it. But if you do or think you might want to, I included instructions below.

Baby back ribs on the grill.

Foil Wrap (aka Texas Crutch)

We use a foil wrap (sometimes called a Texas Crutch) on these ribs, which helps tenderize the ribs and gives a better texture than if you just smoked the ribs open the entire time.

Since we don't sauce these ribs, doing a foil wrap for the last hour of cooking gives the butter and brown sugar and honey time to combine and time for the meat to tenderize more thanks to the additional moisture that gets trapped in the foil wrap. This results in a super moist, tender rib that doesn't "need" sauce.

Wrapping ribs in foil for a Texas "crutch".

How to tell when baby back ribs are done

Since ribs are tricky to determine doneness using a meat thermometer, there are other tests to know when they are done. One way is when the meat starts pulling away from the bone so you can see the exposed bone tips, you know you are going to be good to go.

Our favorite method is to pick up the entire rack of ribs toward one end with a pair of tongs to see if it bends and small cracks form along the top surface of the ribs.

Using tongs to lift baby back ribs off the grill.

One more way to check whether your ribs are done is to insert a toothpick into the meat between the ribs. If it goes in and out easily, your ribs are ready to eat!

Just remember that our approach to smoking baby back ribs is not meant to give you "fall off the bone" ribs. Don't get me wrong--the meat will be super tender and juicy--but your rack of ribs won't just fall apart when you go to remove it from the grill. If that's what you are going for, you will want to cook them longer (or just do pulled pork instead!).

Melting butter, sugar, and honey drizzled over smoked baby back ribs.

In case you are wondering about the pink ring around the inside of the meat, it is called a smoke ring and it's what you want when smoking meat. It's just the protein's reaction to the smoke and it means the flavor of your smoked meat is going to be amazing! 

Sliced baby back ribs on a wooden cutting board.

How to make smoked baby back ribs

  1. Marinate the meat. If you have time, we like to soak the ribs in Dr. Pepper overnight to tenderize the meat. Coca-cola would work as well. Just get the extra large ziplock bags that will fit a rack of ribs, stick the meat in, and fill it up with a liter of Dr. Pepper, then stick them in the fridge overnight.
  2. Make the rub. In a small container, combine black pepper, coarse kosher salt, paprika, chili powder, garlic powder, and chili onion powder. This simple rub is so good and so basic that you could use it on tons of other cuts of meat that you would like to smoke like chicken or beef.
Spices used to make a rub for baby back ribs.
  1. Rub and smoke. Sprinkle the rub over both sides of the meat and rub it in. There is no such thing as too much rub, in my opinion, so go ahead and be generous with it. Get your smoker going and set the temperature to around 225 degrees F. We like to use applewood pellets when we are doing ribs. Smoke for 2 ½ to 3 ½ hours until the meat starts to "break" or crack with you lift it up with the tongs on one end.
  1. Sprinkle, drizzle, and wrap. Pull the ribs off the smoker and grate some cold butter right over the top of them. Sprinkle with brown sugar and drizzle with honey. Then wrap the ribs up in some heavy duty foil and throw them back on the smoker for another 40 minutes or so.
Smoked ribs drizzled with honey, sprinkled with brown sugar, and topped with grated butter.
  1. Rest then slice. Once the ribs are done, remove them from the grill, unwrap, and let them rest for 10 minutes. Then use a sharp knife to slice between the bones of the ribs and serve!

More Smoked & Grilled Meat Recipes You'll Love

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Uncle Richard's Brown Sugar & Honey Smoked Baby Back Ribs

4.77 from 21 votes
Amy Nash
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dinner
Cuisine American
Servings 4 servings
Tender and juicy, Uncle Richard's Brown Sugar & Honey Smoked Baby Back Ribs don't need any BBQ sauce at all!  They are amazing just the way they are when they come off the smoker and will have everybody licking their fingers and reaching for more!



  • 2 Tablespoons black pepper
  • 1 Tablespoon kosher salt
  • 2 teaspoons paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder


  • 1 liter Dr. Pepper
  • 1 rack baby back ribs
  • 2 Tablespoons olive oil
  • ¼ cup cold butter
  • ¾ cup brown sugar
  • cup honey

Other equipment

  • Applewood pellets or chips for your smoker


  • On the back side of the ribs there is a thin membrane that some people like to remove. If you want to remove it, trim the membrane by using a very sharp knife to make a small cut under the membrane at one end of the ribs. Use your fingers to peel up part of the membrane, then grip it with a paper towel, which helps to hold onto the membrane, and peel the rest of the membrane off the back of the ribs.
  • Place the trimmed ribs in a large Ziploc bag and pour the entire liter of Dr. Pepper over it, then seal tightly and place in the fridge overnight to marinate.
  • When ready to smoke, start the smoker with the lid open to get a good smoke established (about 3 to 5 minutes on our Traeger), then close the lid and set the heat setting to 225 degrees. Allow the smoker to come up to temperature.
  • Remove ribs from the Dr. Pepper and discard the soda. Pat the ribs dry with paper towels and lightly coat both sides with a little bit olive oil. This will help the dry rub stick to the ribs.
  • Apply rub to both the top and bottom sides of the ribs. Some people like to wrap their ribs up in foil at this point and let them sit with the rub on to penetrate the meat for a while before cooking, but I don't feel like this makes any difference.
  • Place ribs directly on grill, meat side up. Smoke until rib meat ’breaks’ when lifted in the center (2 ½ to 3 ½ hours).
  • Remove from smoker and place on extra large sheet of aluminum foil. Grate butter on top of ribs, then sprinkle with brown sugar and drizzle honey over the top. Tightly wrap ribs with the foil and return to the smoker for another 40 minutes to an hour.
  • Remove from smoker and let sit for 10 minutes before slicing the ribs between each bone and serving.


Calories: 847kcal | Carbohydrates: 96g | Protein: 28g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 2032mg | Potassium: 498mg | Fiber: 1g | Sugar: 92g | Vitamin A: 969IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. 5 stars
    I love that these don;t need sauce! These are a perfect summer dish and my boys love ribs. So easy and no skimping on the flavors!

  2. 5 stars
    These ribs are fall-apart tender and the flavors incredible! I loved that you used Dr. Pepper, originally from Texas (Waco). This recipe is definitely a keeper and I plan to make it over and over again.

  3. 5 stars
    Oh my gosh, I love that your uncle makes this in my fav Texas style! I miss the ribs we used to get when we lived in Austin.

    1. I will have to work on that because we have only ever made these on the smoker, not a regular grill. I would imagine you could just cook them over indirect heat and they would turn out well.

  4. I made Uncle Richard’s Baby Back Ribs tonight for my birthday dinner and they were an absolute hit. I made two racks of ribs - doubling the recipe - and followed your instructions. Pretty easy overall. Thanks so much. This one is a keeper. 

  5. Have you tried this same recipe with regular Spare Ribs?  I am going to use the same rub tomorrow and see how it goes.  I imagine the cook times may vary….should be the only difference I would think.  Thoughts??

  6. Good recipe just way too much black pepper and salt. I Would cut that in half of what recipe says. I’m eating the ribs now and way too much pepper for sure. I know I measured everything right too. Was scratching my head when mixing the rub. But trusted the recipe

  7. 3 stars
    Tried this yesterday went by recipe 100%the ribs where a little to sweet for me and a little dry next time will leave honey out and smoke for 2 hours then wrap and cook for an 1 and a half I like mine juicer almost fall off bone . Just got new pellet smoker so I'm learning had old type smoker and did great doing it this way for many years liked the rub but as said a little to sweet at end.

    Thanks Gary

  8. 5 stars
    Uncle Richard is the King. Followed the recipe pretty much exactly. I cooked at 220 so I could get them a little more tender. These ribs are the pickup a bone and enjoy. My ribs were pretty meaty but the recipe worked. The wife said these are keepers so I will follow this recipe in the future. I have a Camp Chef and normally do the 3-2-1 but not any more.