Smoked Baby Back Ribs. The BBQ Pit Boys use the injection method for their Loin Back Ribs. And it's real easy to do.▷ All Our Recipes. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle.
Dry Rub: Rub baby back ribs with a dry rub (see below). Start uncovered: Cook rib racks directly on the smoker grates for several hours (this will infuse them with smoke flavor). Wrap in foil: Brush the ribs with barbecue sauce, dot them with butter, wrap them tightly in foil, and. You can cook Smoked Baby Back Ribs using 6 ingredients and 18 steps. Here is how you achieve that.
Ingredients of Smoked Baby Back Ribs
- It's 1/2 of slab Baby Back Ribs.
- It's of Kosher Salt.
- Prepare of Meatheads Memphis Dust (found in my recipes).
- You need of BBQ sauce, if you like. I prefer un-sauced.
- You need of Minion Method for easy temperature control. Directions below or in my recipes.
- It's of Remote BBQ thermometer. I like the Maveric brands and use this one: amazon.com/s?k=XR-30&ref=nb_sb_noss.
Place the ribs bone side down directly on the smoker grate. If you are short on space, you can use a rib rack if you need to. Finish Up and Serve the Smoked Baby Back Ribs. Once the ribs are tender to your liking, remove them from the smoker.
Smoked Baby Back Ribs instructions
- Wash and pat dry the ribs..
- Remove the membrane from the bones. Search online for the method.
- About 1-2 hours before cooking, lightly sprinkle Kosher Salt over the meat. Lightly cover with plastic wrap and refrigerate (ice).
- After a 1-2 hour rest, remove rap and sprinke about 1 Tbs of Dust, then rub into the meat..
- Prepare the smoker with the water pan but don't put the middle section over the briquettes chamber..
- Fill the bottom with about 2 layers of Kingsford Original Briquettes, make an indentation in the middle..
- In a chimney lighter, put about 15 briquettes and light. When about 75% is grey, pour onto the unlit briquettes and spread. Use more on a windy or cold day..
- Place the middle section with the water pan on the charcoal section..
- Open all vents 100%.
- Put 4 oz of smoking wood of your choice on the lit coals. I like a little Cherry and Apple. Don't soak the wood, it's a myth..
- Put the temperature probe on the grate bracket, add the ribs, and put on the lid. Do not trust the lid thermometer, it could be off by 25-50f. You need the grate temperature..
- Monitor the grill temperature and when it hits 200f close all bottom dampers to 50%. You're striving for 225f to 250f..
- Fine tune the dampers and set timer for 4-5 hours.
- After about 1/2 hour, add another 4oz smoke wood. That's all you need..
- After 4-5 hours, check for doneness. It's ready when the meat pulls away from the ends about 1/4-1/2"..
- If you wish, open all dampers to raise the heat. When hot, brush the tops and allow to glaze. Or just put some sauce on or not, up to you..
- When the ribs are done, remove, cover with foil to rest a bit then cut between the bones. Don't worry about pink, that's the 'smoke ring' and a sign of a good smoke..
- We like it with KFC coleslaw (in my recipes) and some beer..
At this point they can be. Smoke and spice make for a winning baby back combo. These pork baby back ribs are seasoned with a sweet and spicy rub, smoked over rich hickory wood and set with our smokin' Traeger 'Que BBQ sauce. Baby back ribs are great on the grill, but a little smoke can really improve the flavor. Create a classic dry rub with brown sugar, paprika, and seasonings.