Up close of partially separated, cooked ribs on wood board

Cowboy Ribs

Cowboy Ribs

Category Pork BBQ
Servings 4
Prep Time 10 Minutes
Cook Time 5 Hours

These Cowboy Ribs might just become your new favorite way to make baby back ribs. A bit of Pit Boss Sweet Rib Rub, honey, and brown sugar make for fall-off-the-bone sweet and sticky ribs that are deliciously messy.

Kaique Pacheco
Up close of partially separated, cooked ribs on wood board


  • Baby Back Ribs
  • Honey
  • Brown Sugar


  1. Set smoker to 225°F.
  1. Prep the ribs by removing the membrane. Using the tip of a knife, carefully lift the membrane from 1 edge of the ribs. Using a paper towel, grasp the membrane and pull it all off in one go.
  1. Sprinkle the Pit Boss Sweet Rib Rub all over the ribs, making sure to fully coat them.
  1. Place the ribs on the smoker’s middle rack to cook for 2 hours.
  1. Lay a sheet of aluminum foil longer than the length of the ribs on a flat surface. On the foil, drizzle on honey, then top with brown sugar.
  1. Remove the ribs from the smoker and place them on top of the foil with bones facing up.
  1. Wrap tightly in foil and place back in smoker for another 2 hours.
  1. Remove the ribs from the smoker, wrap towels around the covered ribs, and place in a cooler to rest for 1 hour.
  1. After resting, remove the towels and foil, cut the ribs, and enjoy!


Recipe Note

These ribs can be cooked in any of our vertical smokers, but we recommend the Pit Boss 7 Series Vertical Smoker for best results.