Pics! BBQ Baby Back Ribs (3-2-1)

[The Big Pig]

BBQ Baby Back Ribs

Ingredients:

• 3 Slabs of Baby Back (loin back) ribs
• Favorite Rib Rub
• Favorite BBQ Sauce
• 1 Cup Apple Juice
• 1 Cup Brown Sugar
• 1 Cup Honey or Molasses

Click on any of the pictures to enlarge.

1) I used a pack of baby back ribs from Sams for this cook.



2) Rinse the ribs off in cold water then pat dry.



3) Remove the membane from the back of each slab. To do this, pull on the membrane along various points on the edge until you find a spot where it separates from the slab enough to get your fingers under. Work your fingers between the membrane and the slab and remove the membrane.



4) Season both sides of the ribs with your favorite rib rub. I used Dizzy Pigs Dizzy Dust this time. Sprinkle the seasoning on and rub it into the meat.



5) Let the ribs rest at room temp while you get the smoker ready. I used a WSM for this cook and loaded it using the "Minion" method. I placed a layer of unlit charcoal and wood chunks on the bottom and a hot chimney full of lit coals on top. Doing this will allow the smoker to run unattended for up to 18 hours, depending on how much unlit charcoal used.





6) Once the cooker gets up to temperature (225F), place the ribs on the pit. Since the WSM is too small to lay the ribs out flat, I used a rib rack to stand them up on end.



7) Prepare 3 sheets of foil to wrap the ribs by spreading 2 TBSP of brown sugar, 2 TBSP of honey, and 2 TBSP of apple juice on each sheet (bend the edges of the foil to prevent any runoff).



8) After 3 hours of cooking, remove the ribs and wrap them in the flavorized foil you prepared in step 7.





9) Place the wrapped ribs back on the cooker for 2 hours. Remove the ribs and unwrap. Discard the foil. Slather a coat of your favorite BBQ sauce on the ribs. I used Cowtown for this cook.



10) Place the ribs back on the smoker until done (about 1 hour). You can check for doneness by pulling on the end bones. The ribs are done when those end pieces easily tear or separate. Let the meat rest for 15 minutes and serve.

[bobmoore2009]

What is "Minion" method

[The Big Pig]

Originally Posted by bobmoore2009

What is "Minion" method

The Minion Method is a technique to load a lot of charcoal in a WSM without pre-burning all of the charcoal to ash. You can read about the Minion Method here. I guess for jminion, the technique is just called "The Method".

When cooking on the UDS we do the same thing except use a weed burner to start the coals on top of the fire basket.

[jminion]

Paul
I use a weed burner to start fires in WSM, Primos or UDS means I don't have to carry a chimney around anymore.

PS: I call it lighting the cooker.

[Finney]

Another great looking cook.

For those of you that don't know. Minion stole the "method" from me... It used to be the "Finney Fire Up". LOL

Just kidding, of course.

[jminion]

As a sidebar for those that don't know, Finney has a doctorite in BBQ.
He should be addressed as The Proctologist of BBQ.

[Finney]

Originally Posted by jminion

As a sidebar for those that don't know, Finney has a doctorite in BBQ.
He should be addressed as The Proctologist of BBQ.

Well I have put a gloved hand into quite a few butts.

[lakegrl]

Does anybody inject the ribs?

[Finney]

Too lazy......
And ribs are thin enough to brine or marinate and get flavor all the way through the meat. Or at least most of the way...........

[bknox]

I as of recently started using the Finney Fire Up Method (now Minion Method). Seems to work out better for my cooker.