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Baby Back Ribs with Cajun Rub and Honey-Butter BBQ Glaze
Baby back ribs seasoned with Palmer’s Nearly Famous Cajun Rub, slowly cooked over indirect heat, wrapped with honey and butter, then finished with Dinosaur Bar-B-Que Sensuous Slather Sauce for a tender, caramelized finish.
- Prep Time: 1 hour
- Cook Time: 4 hours
- Total Time: 5 hours
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grill, Smoke
- Cuisine: American
Ingredients
Scale
- 2 racks baby back ribs
- 4 tablespoons Palmer’s Nearly Famous Cajun Rub, divided
- 1 cup Dinosaur Bar-B-Que Sensuous Slather Sauce
- 2 tablespoons Upstate Farms unsalted butter
- 2 tablespoons honey
- Diamond Crystal Kosher Salt, to taste
- Humphrey Lump Charcoal, as needed
- Wood chips or chunks, optional
Instructions
- Prepare the ribs. Remove the membrane from the back of each rack. Pat the ribs dry with paper towels.
- Season. Rub each rack with 2 tablespoons Palmer’s Nearly Famous Cajun Rub and a light pinch of Diamond Crystal Kosher Salt. Let rest for 1 hour before cooking.
- Set up the grill. Prepare the grill for indirect heat at 275°F using Humphrey Lump Charcoal. Add wood chips or chunks if desired.
- Start the ribs. Place the ribs bone-side down over indirect heat. Cook for 2 hours.
- Wrap with honey and butter. Lay out two sheets of foil. Place each rack on foil, then top with butter and honey. Wrap tightly and return to the grill.
- Continue cooking. Cook the wrapped ribs for about 90 minutes, or until tender.
- Sauce and caramelize. Carefully unwrap the ribs. Brush generously with Dinosaur Bar-B-Que Sensuous Slather Sauce. Grill over direct heat for 3–4 minutes per side, just until the sauce is caramelized.
- Check for tenderness. For tender ribs, the internal temperature should be around 195°F or higher, and the meat should pull back slightly from the bones.
- Rest and serve. Rest for 10 minutes, then cut between the bones and serve.
Notes
Baby back ribs cook faster than St. Louis because they’re smaller — don’t treat them identically. The honey-butter wrap is the secret to fall-off-the-bone tenderness in a shorter cook time.
Nutrition
- Serving Size: 4
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.