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Baby Back Ribs

Here are two recipes for baby back ribs. One that is sweet and one that is a bit spicy.
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Prep Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 0

Equipment

  • Smoker
  • Foil
  • Thermometer
  • Basting Brush for BBQ Sauce
  • Parchment Paper
  • Large Metal Tin

Ingredients
  

  • Yellow Mustard
  • Worcestershire Sauce
  • Weber KC BBQ Seasoning
  • Paprika
  • Traeger Anything Seasoning
  • Butter
  • Brown Sugar
  • Weber Sweet and Smokey Seasoning
  • Chili Powder
  • Kinder Hickory Brown Sugar BBQ Sauce
  • Guy Fieri's Sriracha BBQ Sauce

Instructions
 

"Marinade"

  • Separate the two rack of ribs on to pieces of parchment paper
  • Remove the silver skin from the ribs. See our quick video on the silver skin removal
    https://www.facebook.com/reel/3647207135537102
  • Apply a thin coat of yellow mustard and Worcestershire Sauce to one side of both rack of ribs
  • Rub on Paprika, Weber KC BBQ, and Traeger Anything seasoning
  • Flip the ribs over and repeat with coating and seasoning
  • Transfer to the metal tin, cover with foil and refrigerate over night

Smoking

  • Preheat your smoker to 225 °F, if you have super smoke option - turn that on
  • Take ribs from the tin and put directly on the grate. Smoke until internal temp is 160 °F. Pull from the smoker.

Prep for rest of cooking

  • On two large pieces of foil add squares of butter evenly placed in the middle of the foil (about 1/3 of the stick each)
  • Dust one sheet with brown sugar and one with chili, both with sweet and smokey
  • Put one rack of ribs, meat side down, on the brown sugar foil and one rack on the chili foil
  • Add squares of butter evenly placed across the bottom of the ribs (about 1/3 of the stick each)
  • Sprinkle brown sugar on the ribs that you put brown sugar on the foil, chili on the ribs that you put chili on the foil
  • Dust both racks of ribs with Sweet and Smokey seasoning
  • Wrap the ribs in the foil where the melted butter and seasoning isn't going to leak out - you may need to double wrap the ribs.
  • Put back on the smoker grill at 225 °F until the ribs reach an internal temp of 204 °F

Finish

  • Pull the racks off the grill/smoker for sauce and turn the temperature up to 250 °F
  • Use the Hickory Brown Sugar BBQ on the ribs you used brown sugar on and the Sriracha on the ribs you used the chili on
  • Lightly sauce the ribs on both sides
  • Put back on the grill for about 30 Minutes. Periodically add more BBQ sauce. The amount you use will be to your liking. Cook until the BBQ sauce has caramelized or "barked" to your preference.
  • Pull from the grill and let rest for a few minutes - Enjoy!
Keyword baby back ribs, pork ribs
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