WHAT YOU'LL LOVE
- Mustard goes on first as a binder, not the sauce. Slathering the ribs in Jalapeño Honey Mustard before the rub gives the seasoning something to stick to, ensuring even coverage across the whole rack.
- Doneness is judged by feel, not just a clock. Checking for flexibility, bark color, and how the rack bends when lifted gives a more reliable readout than relying on a fixed cook time alone, since rack size and breed affect timing.
- Sauce goes on only once the ribs are nearly done. Waiting to brush on the Sweet 180 BBQ sauce until the final 20-30 minutes lets it tack up into a sticky glaze rather than burning
Kansas City Baby Back Ribs
Tom Jackson
Rated 3.9 stars by 52 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
3 hours 2 minutes
Calories
333
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for these sweet & salty, smoky & saucy Kansas City Baby Back Ribs!
Ingredients
-
Creekstone Farms Duroc Baby Back Ribs
-
Big Rick’s Jalapeño Honey Mustard
-
Plowboys BBQ Yardbird Rub
-
Plowboys BBQ Sweet 180
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF.
- Slather the rubs with Big Rick’s Jalapeño Honey Mustard, then season with Plowboys BBQ Yardbird Rub. Wait just until the rub appears wet on the surface (about 5-10 minutes) before transferring to the smoker.
- Place your ribs on the second shelf of the smoker, bone side down. Smoke until a dark bark is formed on the surface and the ribs become very flexible. You should be able to twist the meat around the rib bones and the meat moves freely from the bone. Also, when you lift the rack of ribs from the center, the ends should stay on the grate and the top should start to break over. These are indicators that the ribs are close to done. This can take anywhere from 3-5 hours depending on the size of your rack of ribs. Commodity pork tender to be larger/heavier and therefore take longer to cook than smaller, more specialized breeds like Duroc pork.
When the ribs reach the indicators above and are nearly done cooking, slather the tops with a good amount of Plowboys BBQ Sweet 180 and brush evenly over the surface. Let cook another 20-30 minutes, so the sauce can tack up on the ribs.
Remove from the smoker. Place on foil and rest in a cooler or hot box for at least 30 minutes before slicing to serve.
Recipe Note
Recipe FAQ
Why slather the ribs in mustard before adding the rub?
The mustard acts as a binder, giving the Plowboys BBQ Yardbird Rub something to stick to so it coats the ribs evenly rather than falling off during the smoke.
How do I know when the ribs are actually done, without a set timer?
Look for a dark bark on the surface, meat that twists freely around the bone, and a rack that bends and starts to break when lifted from the center. These visual and tactile cues are more reliable than a fixed cook time, since rack size and breed both affect how long ribs take.
Why does cook time vary so much between racks?
Commodity pork tends to be larger and heavier, so it takes longer to cook than smaller, more specialized breeds like Duroc — expect anywhere from 3 to 5 hours depending on your rack.
Why wait until the ribs are nearly done to add the barbecue sauce?
Brushing on the Sweet 180 sauce only in the final 20-30 minutes lets it tack up into a sticky glaze instead of burning or breaking down over a longer cook.
Why rest the ribs in a cooler or hot box before slicing?
A rest of at least 30 minutes lets the internal juices redistribute, so slicing doesn't release all that moisture onto the cutting board.
How indoor-friendly is this recipe?
2 out of 5 — the mustard slather and sauce can be prepped in any kitchen, but the multi-hour low-and-slow smoke is central to this dish and really requires an actual smoker.
Recipe Highlights
Mustard as a binder: Applying it before the rub ensures even seasoning coverage across the whole rack.
Feel-based doneness testing: Checking bark color, bend, and meat movement around the bone gives a more reliable readout than a fixed timer alone.
Late-stage saucing: Brushing on the barbecue sauce only near the end lets it tack into a glaze rather than burning over a long cook.
The extended rest: Holding the ribs in a cooler or hot box before slicing keeps the juices in the meat instead of on the cutting board.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.43 oz
- per serving
- Calories
- 333
- Carbs
- 2 grams
- Protein
- 18 grams
- Fat
- 27 grams
- Sodium
- 231 milligrams
