Smoke fall-off-the-bone baby back ribs on the Ninja Woodfire Grill in less than two hours. You won’t believe the bark.
Table of Contents
What are baby back ribs
Baby back ribs are pork ribs that are near the back or loin area of a pig. The bones are arched and are smaller than St. Louis style ribs, which are cut from near the belly of the pig.
Learn more about baby back ribs and St. Louis style ribs by reading some of my other recipes.
Ingredients
- Baby Back Ribs: Baby back ribs are smaller pork ribs with arched bones.
- Yellow Mustard: This acts as a binder to help the rub stick.
- Barbecue Rub: Use my Pork Rub, or try my recipe for All-Purpose BBQ Rub.
- Barbecue Sauce: You can serve your ribs dry or wet. If you like them wet, add your favorite barbecue sauce toward the end.
Substitutions: If you don't like mustard, you can use vegetable oil or hot sauce for the binder.
How to Grill Baby Back Ribs on the Woodfire Grill
- STEP ONE: Start by removing the ribs from the package. Pat them dry with a paper towel. If the ribs have a membrane layer on top of the bones, pull that off.
- STEP TWO: Apply yellow mustard to both sides of the ribs and sprinkle liberally with your favorite barbecue rub.
The full rack of ribs will be too large for the Ninja Woodfire Grill, so cut it in half.
Let the ribs rest while you setup the grill. For added flavor, you can even do this step the night before and allow the rub to really penetrate the meat.
- STEP THREE: Add a cup of wood pellets to the smoke box of the Ninja Woodfire Grill. Set the grill to smoke. Then, set the temperature to 300F degrees and the time to 2 hours.
- STEP FOUR: Add the ribs to the grill, placing them side by side and close the lid. Smoke for 90 minutes.
- STEP FIVE: After 90 minutes, brush the ribs with sauce and smoke for 15 more minutes. The internal temperature of the ribs should reach about 205F degrees.
NINJA PRO TIP: You can customize your half rack of ribs by using different sauces on each half, or leave one half dry and only applying sauce to the other half.
- STEP SIX: Remove the ribs from the grill. Place them on a cutting board with the bones facing up. Slice the ribs between the bones. Add more sauce to the bottoms and sides and sprinkle with a little more rub.
How to serve baby back ribs
Wait to slice your ribs until just before you serve them. That will keep them from drying out.
Baby back ribs go great with Classic Potato Salad and Baked Beans.
Storage
You can store smoked baby back ribs in an airtight container in the refrigerator for up to a week. You can also freeze them for up to six months.
When reheating baby back ribs, wrap them in a damp paper towel and heat them in the microwave. The paper towel will help keep them from drying out.
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Frequently Asked Questions
It takes almost 2 hours to cook baby back ribs on a Ninja Woodfire Grill at 300F degrees on the smoke function.
When you cook baby back ribs on a Ninja Woodfire Grill, they cook faster than on other grills and they form a tremendous bark because of the convection technology.
Baby back ribs are pork. They come from the back or loin area of the pig.
More Smoked Recipes on the Ninja Woodfire Grill
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Baby Back Ribs on a Ninja Woodfire Grill
Ingredients
- 1 rack baby back ribs
- 1 tbsp yellow mustard
- 1 tbsp Girls Can Grill Pork Rub
- 1/4 cup barbecue sauce
Instructions
- Season: Remove the membrane from the back of the ribs. Rub all over with yellow mustard. Add barbecue rub on all sides. Slice the rack in half. Let rest while you setup the grill.
- Heat Grill: Add a cup of pellets to the Ninja Woodfire Grill smoke box. Set the function to smoker, the temperature to 300F degrees and the time to 2 hours. Press start.
- Smoke: Add the two halves of ribs to the grill and close the lid. Smoke for 90 minutes.
- Sauce: If you like saucy ribs, brush sauce on top and continue smoking for 15 more minutes.
- Slice: Remove from the grill. Place on a cutting board so the bones are facing up and slice between each bone. Serve with more sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Was so excited to try out this recipe. My ribs were like beef jerky after 1 hr and 45 min at 300 degrees! Very disappointed. (Will be using a thermometer next time and removing when internal temp. Is 190-200.)
I’m sorry to hear that. Every rack of ribs is going to be a little bit different, so it’s best to peek on them a few times during the cook to see how they’re doing. I’m curious – what did they look like at the 90-minute mark before you sauced them?
I’m wanting to try this recipe tomorrow. I wonder what flavor of pellets you recommend? I have pecan, hickory, cherry, mesquite, and apple that I kept when I sold my Traeger smoker and downsized to the Ninja Outdoor Grill/Smoker. I also have the pellets that came with the Ninja.
I’ll post another comment after we have the baby back ribs. Thanks!
I recommend a mix of cherry and pecan. It will be mild and sweet.
I think 300 degrees is too hot too. Mine came out burned and dry, and I took them out 30 min early because the internal temp was already 110. Next time I’ll try 250.
I cook my baby backs at 250 for 2:1/2 hours then add the bbq sauce for an additional 15 -20 minutes fall off the bone perfect thanks for sharing your recipe
I’ve cooked ribs several time at 195 degrees and every time at around 1 1/2 hours I check and the top of the ribs are black and tough. I only use a dry rub on the outside.
Any suggestions?
I have had that happen too. I find if I use fewer pellets that can help. Sometimes I even cook them without pellets.
Thanks for the recipe! In the instructions you mention to let the ribs rest while you heat the grill and then add them once it is ready. Even though the smoker function doesn’t have a built in preheat stage, do you let it heat up before adding the ribs?
Thanks for catching that. You don’t need to preheat the grill. I’ve adjusted the instructions.
Do I add pellets only once during the cook? Or do I continue to add them as they run out?
It depends on how smoky you like them. For mild smoke, just add one scoop. For more smoke, add another scoop after about 1 hour.
Followed twice way to hot of temp
Hi Roy, I’m sorry you didn’t like this recipe. I like cooking my ribs hot and fast. I’ve followed this recipe several times with no problem. What issues did you have?
Super good! Seriously impressive smoky flavor. Way better than any I’ve made on a gas grill. Mine came out a bit darker but I also realized I had the heat up a little. Tasted delicious anyway and will definitely be making again. Thank you!
I’m so glad you enjoyed them. Thanks for the feedback.