Simple Way to Make Quick Smoked Baby Back Ribs

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, smoked baby back ribs. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Smoked Baby Back Ribs is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Smoked Baby Back Ribs is something that I’ve loved my entire life. They are nice and they look wonderful.

Baby back ribs are often relegated to the realm of 'pop' food, thanks in large part to a certain jingle that I'm not going to mention. 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. Rub this over the meat before you smoke it for several hours.

To get started with this particular recipe, we must first prepare a few components. You can cook smoked baby back ribs using 6 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Smoked Baby Back Ribs:

1. Prepare slab Baby Back Ribs
2. Get Kosher Salt
3. Make ready Meatheads Memphis Dust (found in my recipes)
4. Make ready BBQ sauce, if you like. I prefer un-sauced
5. Get Minion Method for easy temperature control. Directions below or in my recipes
6. Prepare Remote BBQ thermometer. I like the Maveric brands and use this one: amazon.com/s?k=XR-30&ref=nb_sb_noss

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. Smoking baby back ribs gives them that perfect combination of unique texture, bark, captivating color and the smoky flavor that just can't be replicated by any other cooking I like my smoked baby back ribs leaner, firmer and not mushy, with a nice bark and a perfectly caramelized coat of barbecue sauce.

Instructions to make Smoked Baby Back Ribs:

1. Wash and pat dry the ribs.
2. Remove the membrane from the bones. Search online for the method
3. About 1-2 hours before cooking, lightly sprinkle Kosher Salt over the meat. Lightly cover with plastic wrap and refrigerate (ice)
4. After a 1-2 hour rest, remove rap and sprinke about 1 Tbs of Dust, then rub into the meat.
5. Prepare the smoker with the water pan but don't put the middle section over the briquettes chamber.
6. Fill the bottom with about 2 layers of Kingsford Original Briquettes, make an indentation in the middle.
7. 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.
8. Place the middle section with the water pan on the charcoal section.
9. Open all vents 100%
10. 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.
11. 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.
12. Monitor the grill temperature and when it hits 200f close all bottom dampers to 50%. You're striving for 225f to 250f.
13. Fine tune the dampers and set timer for 4-5 hours
14. After about 1/2 hour, add another 4oz smoke wood. That's all you need.
15. After 4-5 hours, check for doneness. It's ready when the meat pulls away from the ends about 1/4-1/2".
16. 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.
17. 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.
18. We like it with KFC coleslaw (in my recipes) and some beer.

Wrap in foil: Brush the ribs with barbecue sauce, dot them with butter, wrap them tightly in foil, and. Smoking baby back ribs gives them that perfect combination of unique texture, bark, captivating color and the smoky flavor that just can't be replicated by any other cooking I like my smoked baby back ribs leaner, firmer and not mushy, with a nice bark and a perfectly caramelized coat of barbecue sauce. This simple smoked baby back ribs recipe gives you a rack of beautifully smoked meat, layered in mustard, BBQ rub and BBQ sauce. They're fall-off-the-bone delicious and couldn't be easier to make! In this bbq baby back rib recipe, the ribs are slow smoked with a brown sugar and spice rub, then served with a bourbon-bacon bbq sauce.

So that’s going to wrap this up with this special food smoked baby back ribs recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!