- Nov 19, 2013
- 5
- 10
As a ribs junk and new(er) smoker, I've been really trying to master Baby Back Ribs. I still have a tad of fine tuning but been really happy with my output as of late.
Dry Rub -
1/2 Bad Byron's Butt Rub
1/2 Dark Brown Sugar
Ginger powder (enough that as you mix you can start to smell)
I refrigerate overnight:
I use the 3-2-1 theory (try to keep consistent at around 225 but as we know, it can vary a few degrees in either direction). Here is the pic of the ribs after 3 hours in the smoker (with a mixture of Cherry and Apple wood and a spritz of apple juice after the first 2 hours):
For the next 2 hours I wrap the ribs in tin foil and lay them meat side down in a mixture of honey and butter (you can also use some BBQ sauce, in this case Sweet Baby Ray's Honey BBQ, but that is optional). Really feel like you can taste the hint of butter and honey in the finished product which only adds to the amazing existing flavor:
After 2 hours, I take them out and throw them back on the grill. Here is where my "fine tuning" is still being worked on. After these 2 hours, the ribs are pretty much cooked and extremely tender. The reason I throw them back on is because I want to "crispin" them a touch but sometimes this will lead to some of the end pieces with not as much meat getting a tad dry. I'm contemplating in the future just throwing in the oven at a high temp since the meat really isn't taking any more smoke at this point. ANY HELP/ADVICE HERE WOULD BE GREAT!
Still though, the finished product is OUTSTANDING! There are some pieces you just pick up and the bone just comes out in your hand...
Dry Rub -
1/2 Bad Byron's Butt Rub
1/2 Dark Brown Sugar
Ginger powder (enough that as you mix you can start to smell)
I refrigerate overnight:
I use the 3-2-1 theory (try to keep consistent at around 225 but as we know, it can vary a few degrees in either direction). Here is the pic of the ribs after 3 hours in the smoker (with a mixture of Cherry and Apple wood and a spritz of apple juice after the first 2 hours):
For the next 2 hours I wrap the ribs in tin foil and lay them meat side down in a mixture of honey and butter (you can also use some BBQ sauce, in this case Sweet Baby Ray's Honey BBQ, but that is optional). Really feel like you can taste the hint of butter and honey in the finished product which only adds to the amazing existing flavor:
After 2 hours, I take them out and throw them back on the grill. Here is where my "fine tuning" is still being worked on. After these 2 hours, the ribs are pretty much cooked and extremely tender. The reason I throw them back on is because I want to "crispin" them a touch but sometimes this will lead to some of the end pieces with not as much meat getting a tad dry. I'm contemplating in the future just throwing in the oven at a high temp since the meat really isn't taking any more smoke at this point. ANY HELP/ADVICE HERE WOULD BE GREAT!
Still though, the finished product is OUTSTANDING! There are some pieces you just pick up and the bone just comes out in your hand...
