Carolina Style Grilled Baby Back Ribs recipe -

Carolina Style Grilled Baby Back Ribs

These tender Carolina Style Grilled Baby Back Ribs literally fall off the bone. Slow cooked with a southern style dry rub. 
Course Grilled
Cuisine American
Keyword baby back ribs, carolina style ribs, easy baby back ribs
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 400kcal
Author Plating Pixels



  • 3 pounds Smithfield Extra Tender Back Back Ribs
  • 1 ½ tablespoons kosher salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • ½ tablespoon garlic powder
  • ½ teaspoon ground black pepper


  • ½ cup dijon mustard
  • ¼ cup packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dark molasses
  • 1 teaspoon garlic powder



  • Cut or pull off thin membrane on back of ribs and discard. Cut rack in half.
  • Stir together dry ingredients in a small bowl. Rub over both sides of ribs to coat. You can do this step up to 24 hours before and leave in fridge for more flavor. Let sit at room temperature 30-45 minutes before cooking.
  • Pre-cook the ribs. Slow cooker method: Cook on high 3-4 hours. Oven method: Bake at 300° F. for 2 to 2 ½ hours. Remove from heat.

Sauce and grilling

  • Stir together all sauce ingredients in a small saucepan over medium heat. Bring to a low boil and reduce to low. Simmer 10 minutes, or until thickened. Remove from heat.
  • Arrange coals in an even layer in bottom of charcoal grill and light. Once red hot place prepared ribs meat side up on grill and coat with some of sauce. Grill 2-3 minutes, rotate and coat other side. Repeat steps 1-2 times until coating is thick and ribs are slightly charred. Remove from grill and let rest 10 minutes before slicing and serving. Ribs will be tender and should fall apart.


  • You can cook ribs entirely on charcoal grill. Place coals on sides, leaving center open to create indirect heat. Once coals are ready, place a drip pan below grate and ribs on grate. Cook 1 hour without opening lid. Rotate and cook at least 30 minutes more with lid closed. Once cooked, prepare red hot coals in even layer and follow finishing steps above.


Calories: 400kcal | Carbohydrates: 17g | Protein: 28g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 2159mg | Potassium: 531mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1015IU | Vitamin C: 0.7mg | Calcium: 81mg | Iron: 2.3mg