Smoked Baby Back Ribs with Blackberry BBQ Sauce

So I got an amazing new toy a couple weeks ago and I have been putting some serious miles on it.  It is the most amazing tool any meat lover would kill for.  It’s a Royall 3000 Wood Pellet Grill and it seriously changed my life.  I mean I am sure there are plenty of BBQ “professionals” out there that may knock me or anyone for using a pellet grill, but who gives a S*#T what they think.  I personally love the idea of plugging my smoker in, setting the dial and being able to let it cook through the night, or run throughout the day without being glued to it.  I could flip through the pages of a dictionary to try and find some adjectives to first describe the grill and then to describe my happiness but that would take too long.  Just know that these grills are all made in the USA and are of amazing quality and craftsmanship.  For all of you that actually take the time to read my blog too, here is a spoiler, I will be giving away a smoker sometime in the near future so make sure you keep an eye out.

Yea so enough about the cooking method, lets just talk about food now.  Since you all know I will always be a fat kid at heart, I love food and I am going to talk about it for a minute.  That is for the 2 of you that are still reading this.  So first off, the ribs pictured above were absolutely amazing but they needed some yumminess to go along with them.  Well my lazy ass didn’t want to create anything special so I just looked back into my arsenal of recipes and remembered my last amazing encounter with my Mango Guacamole and decided to reunite myself.

3.0 from 2 reviews
Smoked Baby Back Ribs with Blackberry BBQ Sauce
Prep time
Cook time
Total time
Serves: 4
Blackberry BBQ Sauce
  1. Follow the directions for the BBQ sauce linked above.
  2. Set your smoker to smoke or approximately 180 degrees fahrenheit
  3. Rub each rack of ribs with yellow mustard and generously season with my caveman rub or seasoning of your choice
  4. Place all of your ribs, bone side down on your smoker and close the lid
  5. Mix your apple cider vinegar with 2-3 tbsp of caveman rub and open the lid every 45 minutes to baste your ribs
  6. After 3 hours, remove all of your ribs from the smoker, wrap each rack in aluminum foil and place back on the smoker for 2 hours
  7. After two hours your ribs are done, or you can remove them from the foil, lather with the bbq sauce and put back on the smoker for an hour to allow all the sugar to caramelize on the ribs
  8. Once done, serve and enjoy
No matter what kind of smoker you are using, try and keep the temperature anywhere from 160-220 and your ribs are done when the internal temperature is 165 degrees fahrenheit.

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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  1. With a temp range of 160 to 220, and using the method 3 2 1, what do you expect the degree of doneness and tenderness will be for baby backs after 6 hours at 160 or at 220 degrees? For baby backs a 60 degree temp variation or swing seems too variable and the 3 2 1 method too lengthy or too short depending on the temp. Not something I am in favor of trying without knowing the possible outcomes.

    1. My smoker doesn’t have a swing when I have two thermometers inside and it’s fed automatically. I have never experienced more than a 10 degree swing and I have friends and team members that have tested this recipe numerous times and the 3-2-1 never fails

  2. Really like the idea of using a raspberry bbq sauce. Will definitely try this out.

    Also – I too love a pellet smoker. Being able to set and forget is such a bonus!

  3. Your style is really unique compared to other people I’ve read stuff from.

    Thank you for posting when you’ve got the opportunity, Guess I’ll just
    book mark this blog.

  4. I’ve been prowling your recipes for a while now. I just happen to have everything I need to make this in my fridge right now!! Thinking this may be dinner Tuesday night. Can’t wait!!!

      1. O.M.G.!!!!! I changed it up a bit…slow cooked the ribs for 8 ish hours in the crock pot since we don’t have a smoker, or time to grill tonight. Still turned out amazing!! And I’m pretty that BBQ sauce will be going on everything I make this week. Think I may have converted my stubborn, non Paleo husband with this!!

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