Grilled Baby Back Ribs with Applewood Seasonings
Discover a unique method of grilling ribs that packs incredible applewood flavors. Learn how to use a two-step grilling process to create BBQ baby back ribs that are so tender and flavorful, they’ll be the hit of your next backyard BBQ. This recipe for apple smoked bbq ribs lets the ribs keep all their juices, ensuring you get a bite that is bursting with flavor every single time.
These BBQ Baby Back Ribs turn out incredibly tender with a delicious applewood smoke flavor, thanks to my son’s clever two-step grilling method.
First, the ribs are generously coated with a flavorful seasoning blend and grilled to lock in all that mouthwatering goodness. Then they’re wrapped in a cozy “cocoon” of aluminum foil with a splash of apple ale (or apple juice). The sealed packets go back on the grill, allowing the ribs to gently steam in all those sweet, fruity vapors.
This smart technique is the opposite of boiling the ribs first — it keeps every bit of flavor right where it belongs instead of washing it down the drain.
He was kind enough to share his special recipe with us, and now — even though he doesn’t live nearby — we can enjoy his amazing BBQ Baby Back Ribs anytime we fire up the grill!
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My son is one of those men who takes real pride in his manly grilling skills — and I’m so glad he does! What he and that grill produce is nothing short of amazing. These Apple Seasoned BBQ Baby Back Ribs are a perfect example of the loads of flavor he packs into every recipe.
If your heart belongs to the grill like his does, you’re going to love this one. 🔥 He’s come up with a clever way to infuse the ribs with that wonderful applewood smoke flavor — without even needing a smoker! Tender, juicy, and full of sweet, smoky goodness, these ribs are pure summer perfection on a plate.
Apple Seasoned Baby Back Ribs Recipe:
Ingredients:
- 4 racks of baby back ribs
- 4 Tbsp Emeril’s Essence
- McCormick™ Grill Mates Applewood Rub
- 1-2 Bottles of Redds™ Apple Ale or Apple Juice
- Sweet Baby Ray’s BBQ Sauce
Equipment Needed:
- Grill
- Grilling Tools
- Aluminum Foil
- BBQ Sauce Mop
🥣 Recipe Tips
- Be Generous with the Rub — Don’t be shy with the McCormick Applewood Rub! Clay recommends coating the ribs liberally on both sides because a good amount will burn off or fall off during the searing step. This ensures you get maximum applewood flavor in every bite. Lightly dust the back with Emeril’s Essence for a nice savory balance.
- Seal the Foil Cocoon Tightly — When creating the foil packet, overlap the sheets generously and roll the edges very tightly to make it as watertight as possible. This traps the steam from the Redd’s Apple Ale (or apple juice), which is what makes the ribs incredibly tender and infuses that delicious applewood flavor without drying them out.
- Use the Radiant Heat for the Sauce — After mopping on the BBQ sauce, reseal the foil and leave the ribs on the grill for a few extra minutes. The trapped heat helps the sauce melt beautifully into the ribs and creates a sticky, caramelized finish. For even more flavor, brush on a second layer of sauce right before slicing and serving.
How to Make Applewood Seasoned Grilled Baby Back Ribs
- Season the Ribs Start by generously rubbing both sides of the baby back ribs with McCormick Grill Mates Applewood Rub. Be extra liberal here—some of the seasoning will fall off or burn off during grilling, and you want plenty of that signature applewood flavor. Flip the ribs and lightly season the back side with Emeril’s Essence for a nice savory balance.
- Sear the Ribs Preheat your grill to 375–400°F. Place the seasoned ribs directly on the grill and sear for about 15 minutes per side, until you get nice char marks and good color on both sides. This step locks in flavor and gives the ribs that beautiful grilled crust.
- Create the Foil Cocoon Remove the ribs from the grill. Place them on overlapping sheets of heavy-duty aluminum foil (be generous with the overlap) to form a watertight “bowl.” Pour one bottle of Redd’s Apple Ale (or apple juice) over the ribs so it puddles at the bottom. Cover with another sheet of foil and roll the edges tightly together to seal everything into a snug cocoon. This traps the steam and infuses the ribs with tenderizing apple flavor.
- Steam on the Grill Place the foil-wrapped ribs back on the grill and cook at around 400°F for 45 minutes. This gentle steaming method makes the ribs incredibly tender while keeping all those delicious juices inside.
- Sauce and Finish Carefully remove the ribs from the grill and open the top of the foil cocoon. While the ribs are still hot, generously mop them with your favorite BBQ sauce (we love Sweet Baby Ray’s). Reseal the foil and return the ribs to the grill for a few more minutes so the radiant heat helps the sauce melt in and get nice and sticky. Add another layer of sauce if desired.
- Serve Remove the ribs from the foil, slice between the bones, and serve immediately. These are best enjoyed hot off the grill!
There you have it — my son Clay’s Applewood Seasoned Grilled Baby Back Ribs! Tender, juicy, and bursting with that sweet, smoky applewood flavor you’d expect from a fancy smoker… all without one. His clever two-step method keeps every bit of goodness locked in, and the results are pure grill-master magic.
These ribs have become a family favorite for backyard barbecues, holiday gatherings, and any time we’re craving something truly special. Whether you’re feeding a hungry crowd or just treating your own crew, they never disappoint.
Fire up the grill, give Clay’s recipe a try, and let us know how they turn out! Drop your favorite grilling tips or any fun twists you add in the comments below — we’d love to hear from you.
Happy grilling, y’all! 🔥🍖
Other Grilling Recipes:
🥣 Recipe
Equipment
- Grill
- Grilling Tools
Ingredients
- 4 racks baby back ribs “to your BBQ Comfort”
- 4 Tablespoons Emeril’s Essence (1 tablespoon per slab)
- Apple wood McCormick Grill Mates Rub
- 1-2 bottles Redds Apple Ale or Apple Juice
- Sweet Baby Ray’s BBQ Sauce or your favorite
Instructions
- Season the Ribs Start by generously rubbing both sides of the baby back ribs with McCormick Grill Mates Applewood Rub. Be extra liberal here—some of the seasoning will fall off or burn off during grilling, and you want plenty of that signature applewood flavor. Flip the ribs and lightly season the back side with Emeril’s Essence for a nice savory balance.
- Sear the Ribs Preheat your grill to 375–400°F. Place the seasoned ribs directly on the grill and sear for about 15 minutes per side, until you get nice char marks and good color on both sides. This step locks in flavor and gives the ribs that beautiful grilled crust.
- Create the Foil Cocoon Remove the ribs from the grill. Place them on overlapping sheets of heavy-duty aluminum foil (be generous with the overlap) to form a watertight “bowl.” Pour one bottle of Redd’s Apple Ale (or apple juice) over the ribs so it puddles at the bottom. Cover with another sheet of foil and roll the edges tightly together to seal everything into a snug cocoon. This traps the steam and infuses the ribs with tenderizing apple flavor.
- Steam on the Grill Place the foil-wrapped ribs back on the grill and cook at around 400°F for 45 minutes. This gentle steaming method makes the ribs incredibly tender while keeping all those delicious juices inside.
- Sauce and Finish Carefully remove the ribs from the grill and open the top of the foil cocoon. While the ribs are still hot, generously mop them with your favorite BBQ sauce (we love Sweet Baby Ray’s). Reseal the foil and return the ribs to the grill for a few more minutes so the radiant heat helps the sauce melt in and get nice and sticky. Add another layer of sauce if desired.
- Serve Remove the ribs from the foil, slice between the bones, and serve immediately. These are best enjoyed hot off the grill!
Nutrition
Click HERE to save this Bbq Baby Back Ribs recipe to Pinterest
OMG, I want some right now. They look so delicious yumyum. One of my favorite meats, yes BBQ ribs. When I used to travel for work I would find the best rib restaurant in town and try them out. Of course there is nothing better than home cooked ribs. One restaurant that I found in Chicago was Houston's, the ribs were so tender that they would fall off. The have Houston's in a lot of big cities, but I would be will to bet not as good as your sons. I am coping the recipe for my son the BBQ'er. – thanks so much.
Enjoy those ribs.
Mary
WOWOWOWOW! Those look FANTASTIC!!! I love ribs so much!
Hi Evelyn,
That is for sure delicious just from the looks of it. My family love ribs and your recipe sounds easy to do. Pinning it friend 🙂
Nice to see Everylyn. I haven't been Blog hopping lately and oh boy! I missed a lot.
Judy
Yum! They look delicious Evelyn. Thanks for sharing. 🙂 xo
Elijah loves ribs … and he's been bugging me to make some! These sound perfect! 🙂
Perfectly grilled ribs Evelyn very well done to your boy!
These look amazing, Clay has it going on!!!
We're BIG rib eaters…pinned!
Wow does this look amazing! I found your delicious recipe over at the Treasure Box Tuesday link party. I host Tickle My Tastebuds Tuesday and would love it if you linked up this recipe. I’m sure our party goers would love it as much as I do. Here is the link http://bit.ly/1l4cu0j. Have a wonderful day!!
Cut 'em up and shove 'em in…well I am very good at following directions!
I got my husband a new grill for Father's Day. Have a feeling we will be making these ribs.
Thanks, Evelyn and Clay!
These look wonderful! I love ribs. Thanks for sharing with Foodie Friends Friday.
OH YUM!!!! These looks wonderful! Pinning!
Now you have made me hungry ! Looks amazing, Evelyn !