Hi Shebudgets readers! I’m a new contributor here online. I figured the best way to earn your ears is to write about something that I’m passionate about, and that is BBQ! I’m an absolute fanatic when it comes to smoked baby back ribs! I have been around BBQ my whole life. I truly started to get a real passion for BBQ when I was twenty-one and now thirteen years later I have a few tips up my sleeve that can help you smoke GREAT baby back ribs.
I truly believe that one of the keys to great baby back ribs is preparation. So let’s get started! On the back side of baby back ribs there is a membrane which needs to be removed. This is basically a thin layer of skin that is covering the back side of your ribs. The best way to remove this is position the ribs with the long end toward you. The bone side should face up, and the meat side should face the work surface. Next at one short end of the ribs, use the tip of a paring knife to peel the end of the membrane from the bones and form a pull tab. Grab the tab with one hand and start to pull gently away from the bones. If the membrane feels slippery, use a paper towel for a good grip. Continue pulling sideways until you’ve removed the entire layer. Occasionally the membrane can be pulled off in one piece, but sometimes it’s necessary to do it in a few passes. Now that the membrane is removed you need to lay down a couple of sheets of foil overlapping themselves. Position your ribs on the foil and pick out your favorite seasoning. Make sure you season your ribs on the front, back, and sides. Every spot counts! Next wrap your ribs in the foil and refrigerate for 2 hours minimum but preferably 24 hours for better marination. The next key to great ribs is temperature. I smoke my ribs at 225°F for 4 hours. I also prefer to use pecan wood when smoking because it has a mellow flavor that isn’t overpowering, but any type will do.
So your fire is ready and your smoker is at 225°F lets put your baby back ribs on. If you don’t have a smoker BBQ pit make sure you are putting the ribs on indirect heat. This is key or your going to over cook your ribs really quick! So for the smoking process I use a method called 2-1-1. Basically I am cooking the ribs with smoke and heat for the first 2 hours. The next hour I cook the ribs wrapped up in a layer of foil. This will make them super juicy and fall of the bone delicious. The last hour you want to uncover them and finish them off with more smoke. At the end of your 4 hours take your baby back ribs off the smoker and let rest for 10-15 minutes. This guarantees that the juices stay in and your meat won’t dry out. Next I find the best method to cutting ribs is flipping the ribs upside down with the bones upright to you the best way to make accurate cuts. So now cut your ribs and enjoy! They should be savory and fall off the bone delicious.