Baby back ribs (two-zone cook style)


Baby back ribs (two-zone cook style)

Smoky, sweet, sticky, and savory – these baby back ribs taste just like the ribs from your favorite barbque joint, only you can make them in the comfort of your own garden. The ribs are generously seasoned with a homemade spice rub, then cooked low and slow until tender and juicy.

Serves : 04

Prep Time : 10 minutes 

Cook Time : Approx. 3 hours (try to cook to temperature, not time)

Desired Internal Food Temp :  65-67°C


  • 1 x full rack of baby back ribs 
  • 4 x tbsp American mustard 
  • 4 x tbsp Spice rub 
  • 6 oz unsalted butter 
  • 6 x tbsp barbecue sauce 


    STEP 1 : This recipe is developed for a traditional kettle barbecue but the principles apply to all barbecues. It’s all about airflow!

    STEP 2Before you begin, set the kettle barbecue up for two-zone grilling. Learn how in barbecue Basics

    STEP 3Once you have the bain marie and charcoal baskets in place, fill the baskets half way with charcoal.  Then place the grill back onto the barbecue.

    STEP 4Next, fill the chimney starter half way up with charcoal. Lite a couple of natural firelighters (buy them here link) on to the grill and ignite with a blowtorch or lighter. Once they are alight, place the chimney onto the grill and leave for five minutes. 

    STEP 5When the charcoal is glowing hot, carefully lift up the chimney, remove the grill and then very carefully, tip the glowing charcoal into the half filled baskets. At this stage make sure the lower valve of the barbecue is slightly open.

    STEP 6Place the lid on the barbecue with the top dial open, then it’s time to wait for 10 minutes for the temperature to settle. While you are waiting, lay the baby back ribs onto a tray, drizzle with mustard and rub all over until you have an even coating, followed up with a good dusting of the spice mix and again, ensure the ribs are fully coated. The barbecue should now be sitting at 160°C. Place the ribs onto the indirect side of the grill with the bain marie underneath. Place a few pre-soaked in water smoking chips onto the charcoal and cover with the lid. Proceed to cook for 1 hour.  After the one hour mark, flip over the ribs and give a little spray of water. Cover the lid and then cook for another hour or so. 

    STEP 7Once you hit the two hour mark, remove the ribs from the grill and place onto a large double-lined sheet of tin foil.  Pour over the melted butter and wrap up the ribs into a parcel. Put the wrapped ribs back onto the indirect side of the grill again, place the lid on and cook for another hour turning at the halfway stage. 

    STEP 8Once cooked, remove the ribs from the grill and rest for 30 minutes. Then remove from the foil, trapping the butter in it and discard both together.

    STEP 9To glaze the ribs, simply brush on your favourite barbecue sauce. Once fully glazed, lay the ribs back onto the grill, closer to the heat and leave for 10 minutes on each side to char and caramelise. Once you have the desired tasty char,  remove from the grill and serve.