Recipe: Appetizing Smoked Baby Back Ribs

Smoked Baby Back Ribs. We Use Our Skill And Knowledge To Select Meat Specifically For Its Tenderness And Flavour. Remove the membrane on the back of the ribs and then liberally season both sides of the ribs using the dry rub. Add the wood chips and then place the seasoned ribs on the smoker and close the lid.

Baby Back Ribs Also known as back ribs, loin (back) ribs, or just simply baby backs, baby back ribs come from the upper rib cage. They are connected to the backbone, just under the loin muscle, and situated directly above the spare ribs. Get amazing, flavorful, and rich BBQ ribs following these easy steps. You can cook Smoked Baby Back Ribs using 6 ingredients and 18 steps. Here is how you cook that.

Ingredients of Smoked Baby Back Ribs

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

There are two basic pork ribs you can buy for smoking, baby back ribs and spare ribs. Baby Back Ribs - The baby backs are curved ribs that come directly off the spine of a pig. 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.

Smoked Baby Back Ribs instructions

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..

David says if you smoke ribs enough, you just kind of know, but it takes some practice. If you want tender and flavorful smoked baby back ribs, get rid of the membrane. Take a butter knife or a screwdriver and slip it under the membrane at one end of the slab. Pry the membrane up so you get a flap going. Using a paper towel, grip the flap and slowly peel the membrane off of the ribs.