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Chef D's Grilled and Glazed Baby Back Ribs
Chef D's Baby Back Pork Ribs + Spicy Peel & Eat Shrimp + Smoked Meatless Greens + Potato Salad
Nathan Congleton / TODAY
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(37 rated)
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These ribs get infused with a ton of flavor from a wet rub and grilling process. I love serving these tasty ribs with summery salads, seasonal grilled veggies and traditional barbecue sides like baked beans, potato salad or mac and cheese.

Technique tip: Always use indirect heat after glazing so the coating doesn't burn.


  • Wet rub

    • 2 tablespoons Lawry's Seasoned Salt
    • 2 tablespoons granulated garlic
    • 2 tablespoons onion powder
    • 2 tablespoons freshly ground black pepper
    • 2 tablespoons brown sugar
    • 2 tablespoons paprika
    • 1/4 cup Worcestershire sauce
    • 1/4 cup cider vinegar
  • Ribs

    • Two 3-pound racks baby back ribs
    • 5 pounds charcoal briquettes
    • 2 pounds wood chips (soaked if desired)
    • 3/4 cup barbecue sauce


For the marinade:

In a container, whisk together all the ingredients until well combined.

For the ribs:

1. Rinse ribs thoroughly, then place on a cutting board face up (meat side down, bone side up).

2. Make a 1-inch cut between every other bone. Rub the meat with the wet rub, cover and refrigerate 30 minutes to overnight.

3. Preheat grill to 300°F with the coals and wood chips spread out evenly.

4. Lay the ribs meat-side-up on the grill. Cover and cook for 1 hour and 15 minutes, turning ribs every 10-15 minutes.

5. Reduce heat to 250°F. Brush both sides of the ribs with barbecue sauce and cook for an additional 20-30 minutes.

6. Remove the ribs from grill, place in a pan and cover with plastic wrap or foil and let rest for 15-20 minutes. Cut into individual ribs and serve.

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BBQ recipes: Tiffany Haddish's uncle makes glazed baby back ribs

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