Pit Boss Baby Back Ribs Recipe

I’ve smoked my fair share of ribs, and let me tell you-using a Pit Boss smoker takes them to a whole new level. With the right technique, you’ll get that perfect mix of smoky flavor, tenderness, and just the right bite of this Pit Boss Pork Ribs. This guide will walk you through every step to make sure your ribs turn out amazing.

Pit Boss baby back ribs are pork ribs cooked on a Pit Boss smoker using low and slow heat. They are typically seasoned with a dry rub, smoked for several hours, and finished with a glaze or barbecue sauce to enhance flavor and tenderness.

Stick around, and I’ll show you how to prep, season, smoke, and glaze your ribs just right. Plus, I’ll share tips to get that perfect texture every time!

What Does Pit Boss Baby Back Ribs Taste Like?

Pit Boss Baby Back Ribs have a bold, smoky, and savory flavor with a perfect balance of sweetness and spice. The mesquite wood pellets infuse the ribs with a deep, rich smokiness, while the homemade rub adds layers of sweet brown sugar, savory garlic and onion, and a touch of heat from chili powder and cayenne.

As they cook low and slow, like the Pit Boss BBQ Ribs. The ribs develop a beautiful bark-a flavorful crust that locks in the juices. The final touch, a cherry apple habanero glaze, brings a sweet, tangy kick with a mild heat, making every bite tender, juicy, and packed with mouthwatering flavor.

Ingredients Required for Pit Boss Baby Back Ribs Recipe

Here’s the list of Ingredients you’ll need to make this copycat Pit Boss Baby Back Ribs Recipe

• 1 slab of baby back ribs
• 2 tbsp. mustard (as a binder)
• Mesquite wood pellets
• ½ cup Pit Boss Rib Rub
• Water (for spritzing)

For the Glaze:

• ½ cup Cosmos Q Cherry Apple Habanero Rib Glaze

Kitchen Utensil You’ll Need

1. Pit Boss 3 Series Vertical Pellet Smoker
2. Mixing bowl and Measuring spoons
3. Basting brush and Aluminum foil
4. Spray bottle and Tongs
5. Sharp knife

Prep Time: 20 minutes
Cook Time: 4 hours
Servings: 4

Copycat Pit Boss Baby Back Ribs Recipe

Simply follow the steps given below to make your Pit Boss Baby Back Ribs at home

Step 1: Prepare the Rub
In a mixing bowl, combine brown sugar, salt, black pepper, garlic powder, onion powder, chili powder, cayenne, cumin, and paprika. Mix well, breaking up any clumps of brown sugar with your fingers.

Step 2: Prep the Ribs
Remove the membrane from the back of the ribs for better flavor absorption. Trim off any excess fat if desired. Apply a thin layer of mustard to both sides of the ribs-this helps the rub stick. Generously coat the ribs with the dry rub, patting it in to create a thick crust.

Step 3: Smoke the Ribs
Preheat the Pit Boss smoker to 250°F using mesquite wood pellets. Place the ribs inside, bone-side down. Close the smoker and let them cook for one hour.

Step 4: Spritz & Rotate
After one hour, lightly spritz the ribs with water to keep the rub from drying out. Repeat this process every hour for the next two hours to maintain moisture. At the two-hour mark, rotate the ribs for an even cook.

Step 5: Wrap & Tenderize
After three hours, remove the ribs from the smoker. Spritz them one more time and wrap them loosely in aluminum foil. Return the wrapped ribs to the smoker and cook for another 45 minutes to 1 hour.

Step 6: Apply the Glaze
Carefully unwrap the ribs and check for tenderness using a toothpick. Brush the ribs generously with Cosmos Q Cherry Apple Habanero Rib Glaze. Place them back in the smoker, uncovered, for another 10 minutes to let the glaze set.

Step 7: Slice & Serve
Remove the ribs from the smoker and let them rest for 5 minutes. Slice between the bones and serve while warm.

Also check another delicious ribs recipe by pit boss, called Pit Boss Beef Ribs Recipe.

Some Tasty Ways To Customize and Serve This Pit Boss Baby Back Ribs

1. Classic BBQ Plate with Coleslaw & Baked Beans
This is our go-to combo. The tangy crunch of coleslaw balances out the rich, smoky ribs, while the baked beans add a hearty, slightly sweet touch. If you’re feeling fancy, throw in some cornbread-because why not?

2. Smoked Mac & Cheese
Oh man, if you’ve never had ribs with smoked mac & cheese, you’re missing out. The creamy, cheesy goodness mixed with the smoky flavor of the ribs? Absolute perfection. We usually add a little extra paprika or hot sauce to the mac to give it a kick.

3. Garlic Butter Corn on the Cob
Sweet, juicy corn slathered in garlic butter? Yes, please. We love grilling our corn right on the smoker while the ribs are cooking. That little bit of char adds so much flavor, and it’s ridiculously easy to make.

4. Crispy Sweet Potato Fries
Something about the sweetness of the fries and the spicy, smoky ribs just works. We like to season our sweet potato fries with a little cinnamon and cayenne for that sweet-heat combo. Dip them in a homemade chipotle mayo, and you’ve got a killer side.

5. Pickles & Pickled Red Onions
Okay, hear us out. The acidity from pickles and pickled onions cuts through the richness of the ribs like magic. We always keep a jar of homemade pickled onions in the fridge because they go with EVERYTHING. Try it-you won’t regret it.

6. Honey Butter Biscuits
Fluffy, buttery biscuits with a drizzle of honey? Oh yeah. These pair so well with smoky ribs, especially if you like a little sweet with your savory. Sometimes we even brush the biscuits with a little leftover rib glaze for extra flavor.

7. Grilled Pineapple Slices
This one might sound a little different, but trust us-it works. Grilled pineapple brings out the smoky sweetness of the ribs in the best way. We like to sprinkle a little Tajín or chili powder on top for an extra punch of flavor.

8. Loaded Baked Potatoes
There’s something about a fully loaded baked potato that just screams comfort food. We pile ours high with butter, sour cream, shredded cheese, crispy bacon bits, and green onions. Pair that with a juicy rack of ribs, and you’ve got a meal fit for a king.

9. Texas-Style Pinto Beans & Jalapeño Cornbread
If you want a true BBQ experience, go for some smoky pinto beans with chunks of brisket or bacon. Add a slice of jalapeño cornbread on the side, and you’ve got a plate that’ll make any BBQ lover happy.

10. Ice-Cold Beer & BBQ Sauce Dipping Tray
Sometimes, all you need is a cold beer and a few different BBQ sauces to dip your ribs in. We like to set up a little “sauce bar” with sweet, spicy, and tangy BBQ sauces so everyone can mix and match. And if you’re not into beer, a smoky bourbon cocktail works just as well.

Some Tips on This Pit Boss Baby Back Ribs Recipe

1. Remove the Membrane
This is super important! If you don’t remove that thin membrane on the back of the ribs, it gets chewy and blocks the seasoning from soaking in. Just slide a knife under it, grab a paper towel for grip, and peel it right off.

2. Use Mustard as a Binder
I know some people skip this, but trust me, a little mustard helps the rub stick way better. Don’t worry-it won’t make the ribs taste like mustard at all!

3. Don’t Be Shy with the Rub
You really want to pack on that rub. The thicker the coating, the better the bark (that delicious crust) will be. I pat it in with my hands to make sure it really sticks.

4. Preheat the Smoker First
Before you put the ribs in, make sure your smoker is fully heated to 250°F. If you throw them in too early, they might not cook evenly, and that’s no fun.

5. Spritz Every Hour
The rub is gonna dry out as it smokes, so spritzing with water helps keep it moist and builds a better bark. I do this once an hour-just a quick spray is all it takes!

6. Rotate the Ribs for Even Cooking
Smokers have hot and cool spots. Flipping the ribs around at the two-hour mark makes sure they cook evenly. You don’t want one side drying out while the other is perfect!

7. Wrap for Tenderness, But Not Too Long
Wrapping the ribs in foil after three hours helps them get tender, but don’t overdo it! I keep mine wrapped for about 45 minutes to an hour-any longer, and they might get too soft.

8. Don’t Skip the Rib Glaze
That last step where we brush on the rib glaze? Game changer. It adds a perfect sweet and spicy kick. Plus, it makes the ribs look glossy and beautiful!

9. Let the Ribs Rest Before Cutting
I know it’s tempting to dig in right away, but give the ribs 5 minutes to rest after pulling them out. This helps the juices settle, so every bite is nice and juicy.

10. Check for the Perfect Bite
The best ribs don’t just fall apart-they should have a little bite to them. If you take a bite and the meat pulls cleanly from the bone (but doesn’t shred apart), you nailed it!

How to Store and Reheat Pit Boss Baby Back Ribs Properly

Refrigerator: Wrap leftovers in foil or an airtight container and store for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
Reheating: Warm in an oven at 275°F for about 15 minutes, or until heated through.

Common Queries on This Pit Boss Baby Back Ribs Recipe

Here, we’ve got you covered with some common questions about the Pit Boss Baby Back Ribs Recipe that people often ask.

1. How long does it take to cook baby back ribs on a Pit Boss?

From our experience, it takes about 4 hours at 250°F to get that perfect balance of smoky flavor, tenderness, and a slight bite. We like to smoke them for 3 hours, wrap them for about an hour, then glaze and finish them off for another 10-15 minutes. If you prefer a fall-off-the-bone texture, you can extend the wrapping phase a little longer.

2. What is the 3-2-1 method for baby back ribs?

The 3-2-1 method is a popular way to smoke ribs. Here’s how it works:

3 hours unwrapped in the smoker to develop bark and absorb smoke.
2 hours wrapped in foil to steam and tenderize the meat.
1 hour unwrapped with a glaze to finish and get a sticky, flavorful crust.

This method works great for spare ribs, but for baby back ribs, we usually adjust the timing since they’re leaner and cook a little faster.

3. What is the 3/2:1 rule for ribs on a Pit Boss?

It’s the same concept as the 3-2-1 method, just with a slightly different way of writing it! We’ve found that for baby back ribs, a 3-1-1 method works better-so 3 hours smoking, 1 hour wrapped, and 1 hour unwrapped with glaze. This keeps them tender without getting too soft.

4. Should I remove the membrane from baby back ribs?

Yes! We always remove the membrane from the back of the ribs because it helps the seasoning and smoke penetrate better. It also makes the ribs easier to eat since the membrane can be tough and chewy when cooked.

5. What’s the best wood for smoking baby back ribs?

We love using mesquite for a strong, smoky flavor, but hickory, apple, or cherry work great too. If you want a milder smoke, try oak or pecan. A mix of apple and hickory gives a nice balance of sweet and smoky.

6. What’s the best binder for ribs?

We usually go with mustard because it helps the rub stick without affecting the flavor. If mustard isn’t your thing, you can use Worcestershire sauce, vegetable oil, or even honey for a slightly sweet kick.

7. How often should I spritz the ribs?

We start spritzing after the first hour and then do it every hour until we wrap them. A simple water spritz works fine, but sometimes we mix in apple juice, apple cider vinegar, or even bourbon for extra flavor. Keeping the ribs moist helps build that perfect bark!

8. How do I know when my ribs are done?

The best way to check is the bend test-pick up the ribs with tongs, and if they bend easily and start to crack at the surface, they’re ready. You can also use a toothpick-it should slide in and out of the meat with little resistance. Internal temp-wise, we aim for 195-203°F for that perfect texture.

9. Why do my ribs turn out dry?

A few possible reasons:

Too much heat: Stick to 225-250°F for a slow cook.
Overcooking: Wrapping for too long can make them mushy or dry.
Skipping the spritz: Keeping the ribs hydrated helps lock in moisture.
Not enough fat: Baby back ribs are leaner than spare ribs, so they need careful cooking.

10. Can I reheat smoked ribs without drying them out?

Absolutely! The best way is to wrap them in foil with a splash of water or apple juice and heat them in the oven at 275°F for about 15 minutes. You can also use a smoker at 225°F for 20 minutes or reheat them on the grill over indirect heat. Avoid the microwave unless you’re in a hurry-it can dry them out fast!

These Pit Boss baby back ribs are smoky, juicy, and packed with bold flavors. The homemade rub adds a deep, savory spice, while the rib glaze provides the perfect balance of sweetness and heat. Whether you’re enjoying them for a backyard BBQ or a weekend smoke session, these ribs are sure to impress!

Let me know if you try this recipe-I’d love to hear how it turns out!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.

Additionally, You can also like and, follow us on Pinterest, and Reddit for more updates. Your thoughts and engagement are greatly appreciated!