Baby Back Ribs

When you think All-American BBQ, what do think of? My first thought is baby back ribs. This is what got me started in the fun and crazy world of competition BBQ. I love ribs!! I would order them every chance I got when we would go out for dinner. Then one day I thought hmm….I bet I could make these at home.  I went out bought a smoker.  It was a small red Brinkman, and the temperature gauge read low, ideal, and hot -- I’m sure some of you know exactly what I’m talking about. The first set of ribs I cooked came out awful.  I think there were only two bones from each rack that were even edible.  It was a complete disaster!  That was over 15 years ago.  I have honed my barbecue skills since then, and have come up with a rib recipe that I can certainly be proud of!  I think you’ll like it, too!  

Cook time approximately 3.5 hours

Yields about 8 servings

Ingredients:

2 Racks of Loin Back ribs(Baby Back) with the membrane from the back side of the ribs removed

Yellow mustard

Dry Rub - Smokin Hoggz Rib Rub

BBQ sauce - Smokinn Hoggz Pitmaster Blend

Honey

Brown sugar

Butter

Apple wood chips or chunks (if using chips, soak in water for about an hour)

Apply some of the yellow mustard to both sides of the ribs, just enough to lightly coat them (the purpose of the mustard is to give the rub something to stick to). Then sprinkle meat with the rub and let sit for about 1 hour before cooking to allow meat to come to room temperature. A good overall dusting on both sides of the ribs is all you will need.

While the ribs are resting, now would be a good time to pre heat your smoker for low and slow cooking ~250 Degrees F. If your cooker has a water pan fill pan about ¾ full with hot water. Add your smoke wood about 5 min before putting the ribs on the cooker.

Place ribs on the cooker, you will want to put them in meat side up. Let them cook for about 2.5 hrs. After the 2.5 hrs are up, take a couple of sheets of aluminum foil and drizzle on some honey and brown sugar and a little bit of butter. Place the ribs on the honey and brown sugar meat side down. On the back side of the ribs pour some of the BBQ sauce, wrap tightly and place back on to the cooker for another hour or until done.

You will know they are done when you can see the meat shrink from the bone about ½ - ¾ inch. Take the ribs out of the foil, glaze them with the left over juices from foil and let them rest for about 20 min. Cut them up and serve.

SIDE BAR: Some cooks like to spray ribs with a fruit juice mixture during the cooking process. While it’s more common for cooks who use offset smokers, there is no reason you can’t give it a try on the WSM. Typically, spraying the ribs helps add some nice color, a little bit of flavor, and some moisture. You could try a 50/50 mix of apple juice and cider vinegar.