Recipe: Tasty Lee's Home Smoked Baby Back Ribs

Lee's Home Smoked Baby Back Ribs. Award-winning Meat As Chosen By Michelin-Star Chefs, Delivered To Your Door. Save time and buy groceries online from Amazon.co.uk Great recipe for Lee's Home Smoked Baby Back Ribs. This is more of a method than a recipe.

Lee's Home Smoked Baby Back Ribs. Step: Liberally season both sides of your ribs with seasoning rub. Remove ribs from refrigerator and wrap each rack tightly in foil. You can have Lee's Home Smoked Baby Back Ribs using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Lee's Home Smoked Baby Back Ribs

1. It's of Slab of Baby Back Ribs.
2. You need of Your Favorite Seasoning Rub.
3. It's of Plain Prepared Yellow Mustard.
4. It's of Wood Chips Soaked (I like hickory).
5. It's of Butter or Margarine.
6. Prepare of Your Favorite Beer.
7. It's of Dark or Light Brown Sugar.
8. You need of Degrees Preheated Oven.
9. You need of Heavy Duty Foil.

The ribs are removed from the smoker and then placed in foil with brown sugar, butter and apple juice. This easy smoked baby back ribs recipe results in the most succulent, tender and juicy ribs ever!! For the most flavor, rub the ribs with the spice rub a day or two before smoking (if you don't have the time you can smoke the ribs directly). Rub the ribs all over with the cut sides of the lemon and.

Lee's Home Smoked Baby Back Ribs step by step

1. Liberally season both sides of your ribs with seasoning rub. Liberally coat both sides with yellow prepared mustard. Cover and refrigerate for 24 hours..
2. The next day, let the ribs come to room temperature. Meanwhile prepare your smoker. Soak your wood chips in warm water for around an hour. Let smoker heat up to around 225 degrees..
3. Place meat cup side up and let smoke with wood chips for 1.5 to 2 hours. I add a big handful of chips about every 30 minutes. Not trying to cook the meat at this point, just to get a nice smoke flavor..
4. Using double layer heavy duty tin foil, sprinkle the bottom with brown sugar and dot with the butter. Pour in enough beer to cover the bottom. Place ribs in cup side up and fold in foil to create a packet. The beer, brown sugar and butter will create your sauce..
5. Let cook in oven for approximately 2 to 3 hours. Ribs will be done when a fork easily pokes into the meat. Note: Start checking at about 2 hours..
6. Let ribs rest around 30 minutes. Slice in-between the bones. Plate as you like and pour the juice's left in the foil all over the ribs. Serve and enjoy. Message me with any questions you might have..

That means the ribs will first smoke for three hours. Then you'll wrap them (with brown sugar and honey!) and let them cook for another two hours. Use an instant-read thermometer, such as the Thermapen by Thermoworksto take the temperature of the ribs. Be careful not to take the reading from the bone. David says if you smoke ribs enough, you just kind of know, but it takes some practice.