Baby Back Ribs

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bdc3

Smoke Blower
Original poster
Apr 2, 2016
85
37
Benton, Arkansas
Today I took the day off to do some needed yard work. Since I was going to be outside all day I put two rack of ribs on the smoker for dinner tonight. Coated them in mustard and apple cider mix and covered them in Jeff' Texas style rub which I added sage to. I like sage. Put the on the smoker for 3 hrs at 175-200, a littler hotter than I like but I was mowing and not controlling the temp very good.
 
I wrapped them in foil so they would hold fluid. Coated them in Jeff's sauce that I had altered to suit my taste, added a 1/4 cup of apple cider and closed them up for a couple of hours. Raised the temp to 225.
 
Pulled them off after about an hr when the sauce had tightened Temp was just under 200 degrees. Took them in to rest before dinner.
 
Last edited:
I added some corn at the 3 hr mark which I soaked in water, pulled the shuck back and seasoned with Morton Nature's Seasons, and coated with butter. Wrapped them in foil and put the on with the ribs.
 
My wife added her wonderful potato salad and dinner was just great. Set up my plate for a picture but got sidetracked and when I remembered, the plate was about empty.
I never have posted anything I have cooked. Hope this made sense.
A rib dinner was a nice way to end a day of yard work.
 
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