BBQ Baby Back Ribs
Ingredients:Click on any of the pictures to enlarge.
- 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
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.
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