Baby Back Ribs

Preparation of the ribs (the night before):

It is important to remove the membrane from the bone side of the ribs, if you have ever eaten ribs out and it seems like there is cellophane on the bottom of the ribs it is because they didn’t remove the membrane. I have to admit, it’s not as easy as it sounds, but you won’t regret it. I have been told you can get a spoon under the membrane to loosen it and easily remove it, but I typically use a sharp knife to get under it and then slowly pull it off.

I have a Bradley smoker and it won’t take a full rack across, so I have to cut them into two halves.

I then use Meat Church Honey Bacon run (can be found on Amazon) and heavily rub this, honestly, on both sides of the ribs.

I then take a casserole dish and layer it with parchment paper and put the ribs within it with parchment paper between them. I then cover it with plastic wrap and leave it over night.

When smoking baby back ribs I use the 3-2-1 method, really simple to follow.

In the morning take the ribs out and place on the rack for the smoker. Then prepare the smoker, I use 230 in the summer and 240 in the winter and set the time for 8 hours. I then set the smoke itself for 4 hours and I use Hickory for the wood.

Once the smoker is ready, add the ribs in and set the timer for 3 hours.

At 3 hours take the ribs out and now you will tightly wrap them in tin foil, but you need to add a little something in with them I typically use syrup, but have a friend using: butter, honey, brown sugar and more rub. I will try that next time.

Place them back in the smoker for 2 hours, you can shut the smoke down now it will have no real effect.

After 2 hours take them back out, unwrap them and now cover them in your favorite BBQ sauce and cook them for another hour.

After the hour, take them out let them sit for 15 to 20 minutes and enjoy