@rolling_bones_bbq Smoked baby back ribs 🦴 #rollingbonesbbq #ribs #babybackribs #bbq #pork #lowandslow #grill #grilling #texasbbq #recipe ♬ Storytelling
- 2 racks baby back ribs
- Rib rub; use your favorite! I used 1/2 cup black pepper and kosher salt along with a 1/4 cup each of paprika, brown sugar, white sugar. From that base, go bonkers; I like to add garlic powder, onion powder, ginger powder, and cumin in about 1-2 tablespoons each. Cayenne would be nice, but 1/2 teaspoon or less.Â
- Yellow mustard
For the foil wrap
- Foil
- Butter
- Honey
- Brown sugar
For the glaze
- 1/2 cup of your favorite ketchup based BBQ sauce
- 1/4 cup pepper jelly
- 1/4 cup brown sugar
- (optional) hot sauce to taste, I use Texas Peterrrr
- Watch the video :)
- Trim any floppy bits from the ribs that will burn in the cook
- Pull the membrane off the back of the ribs. This is easiest if you use a paper towel for grip.
- Slather the ribs lightly with yellow mustard. This imparts no noticeable flavor, just acts as a binder for the rub.
- Give a full coat of rub to each side and the egdes of the ribs. Let rub adhere for 15 mins. The rub will look darker in color and a little wet when this process completes.
- Get your smoker set up to 250F
- Once your smoker is at temp, put the ribs on
- Once your bark is set and you have a nice red color (any where from 3-4 hours usually. Rub is set when it does not rub off the ribs when touched), wrap your ribs in some foil with brown sugar, butter, honey.
- While the ribs are cooking, mix all glaze ingredients in a sauce pan and bring to a simmer for 5 mins to bring flavors together
- After about 1-1.5 hours (when ribs have a nice bend to them but not falling apart), take ribs out of the foil, paint them with the glaze and put them back on the smoker
- Over the next 30 minutes, glaze them 1 more time and cook until they reach about 195-200 degrees F internal. We're going for a nice tender bite with some structure, but if you like fall off the bone, cook them a little longer.Â
Eat BBQ, Live Forever!