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Baby Back Ribs with Cajun Rub and Honey-Butter BBQ Glaze

baby back ribs on the grill
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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.

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

  1. Prepare the ribs. Remove the membrane from the back of each rack. Pat the ribs dry with paper towels.
  2. 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.
  3. Set up the grill. Prepare the grill for indirect heat at 275°F using Humphrey Lump Charcoal. Add wood chips or chunks if desired.
  4. Start the ribs. Place the ribs bone-side down over indirect heat. Cook for 2 hours.
  5. 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.
  6. Continue cooking. Cook the wrapped ribs for about 90 minutes, or until tender.
  7. 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.
  8. 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.
  9. 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

Find it online: https://palmersdirecttoyou.com/baby-back-ribs-with-cajun-rub-and-honey-butter-bbq-glaze/

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.