Perfect Backyard Baby Back Ribs

1. Choose the right baby back ribs

Look for baby back ribs with uniform thickness.  I like to choose the heavier packages, as this means there is more meat.

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2. Prep the ribs

• Trim any loose pieces off the ribs, as these pieces will just burn.
  
  
• On the rib side, remove the membrane.  I like to use a butter knife to get it started, then I use a paper towel to get a good grip on the membrane and pull it off.  I also like to take my knife and just score the rib side.  I find that this lets more seasoning through to the meat.

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3. Season the ribs

• Season all sides heavily with Big Dad’s Spicy Dust or Big Dad’s Sweet Heat.
  
  
• Allow the seasoned ribs to rest in the refrigerator overnight. This allows the meat to absorb the moisture and seasoning, resulting in more flavorful ribs.

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4. Smoke the ribs

• Set your smoker to 250 degrees.
  
  
• Place the ribs on the smoker with the ribs down and kind of bunch them up.  Don’t spread them out. How you place the ribs on the smoker is how they will smoke, and I find that they are juicier by doing this.
  
  
• This step typically takes about 2 hours. You’ll know it’s time to move onto the next step if you can see about ½ inch of the rib bone sticking out of the ribs.

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5. Wrap the Ribs

• Wrap the ribs with heavy duty aluminum foil.  Place the meat side down, and wrap them as tightly as possible.
  
  
• Put them back on the smoker with the meat side down.  After about an hour, they should be done.  Open the foil and check the internal temperature with an instant-read thermometer.  We are looking for an internal temperature of around 195-200 degrees.

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6. Glaze the ribs

• Take the ribs out of the foil and make sort of a foil boat placing the ribs back on the foil with the meat side up.  Now glaze them with your favorite BBQ Sauce.  We like to use our Bourbon Peach BBQ Sauce (you can find the recipe and a video on our website).
  
  
• Using a basting mop, put sauce on the meat side of the ribs.  Don’t wipe it on, as this might take some of the seasoning off.
  
  
• Place them back on the smoker for about 20 minutes; just long enough for the sauce to get tacky.

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7. Slice and Serve

• Once the sauce is tacky, take the ribs out of the smoker.
  
  
• Using a sharp carving knife, cut the ribs.  I like to cut them in pairs.  Don’t be afraid to sample one or two before sharing them with everyone else!

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Good luck, and if you have any questions, find us on Facebook and we can help you through what we consider our favorite thing to put on the smoker.

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