I (Dave) have a pretty limited repertoire of barbecue that I typically produce with our smoker, basically just the standard fare that consists of brisket, turkey breast, pork tenderloin, pork butt and an oldie, but definitely a goodie, baby back ribs. So, without further ado, this is my recipe/preparation method for ‘fall off the bone’ baby backs.
I start with a full rack, or two half-racks of ribs which at least for Robin and me, is plenty for a tasty meal for two adult humans (along with sides of macaroni salad and coleslaw). We always have leftover ribs and there’s not a damn thing wrong with reheated ribs from the microwave the next day for lunch.
So, let’s get on with it shall we.
Take the ribs out of the refrigerator 30 minutes to an hour before they are going in the smoker to allow them to warm up to approximately room temperature prior to beginning the cooking process. A slab of ribs typically has a membrane on the underside (the only reason it wouldn’t, is if the butcher removed it before you bought it) that should be removed. It’s not a deal breaker to leave the membrane on, but pretty much no self-respecting barbecue cook would do such a thing. I use a sharp knife to cut lengthwise down the middle of the membrane and then (because it will be a little slippery) use a paper towel to get a better grip on one end of the membrane and slowly peel the membrane from one end of the slab to the other (kind of like peeling masking tape off of a wall). This is sometimes a little difficult and you may need to use the sharp knife to pry a piece of the membrane loose in order to get a grip. Repeat the process with the other half of the membrane and voila, the hard part of smoked baby back ribs is over.
Once the membrane is removed it’s time to coat those bad boys with a tasty rub on top, bottom and on the sides (so basically the entire piece of meat should get a liberal coat of rub). I am including the recipe (at the end of this post) for a sweet rub that is delicious on all cuts of smoked pork.
Once the slab of ribs is fully coated with rub and has approached room temperature (ballpark is okay, you just don’t want them to go into the smoker cold), place into a smoker that is pre-heated to 225°, I prefer to use hickory wood for all of my smoking but I honestly don’t think that there is a huge difference between hardwoods in terms of flavor (others may disagree, but they’d be mistaken).
The ribs should be smoked uncovered for two hours and then pulled out onto a large sheet pan covered with a sheet of heavy-duty aluminum foil (18 inches wide) large enough to fully wrap and then be sealed on the top and on the ends. Give the ribs a coat of barbecue sauce on the top, bottom and sides with a barbecue sauce of your choosing. I’m gonna admit right here that I use a bottle of Kraft barbecue sauce for this step and save the good stuff for later after the ribs are done. This step in the process should be accomplished as quickly as possible to maintain the internal temperature of the ribs. Seal them up tight (it is best to lay the ribs bone-up on the foil to avoid punctures) and return them to the smoker for two more hours (still at 225°).
After a total of four hours in the smoker, two hours uncovered, two hours sealed in foil, remove the ribs from the foil and place into the smoker uncovered for one more hour (still at 225°). There will be much ‘juice’ in the foil at this point and that stuff is perfect to use for one final baste on the ribs when they are done. Oddly enough, this method of smoking ribs is known as the 2-2-1 method. Who knew?
The result of this process should (will) be delicious, fall off the bone, baby back ribs. I like to enjoy my ribs with coleslaw and macaroni salad, and I experiment with various barbecue sauces. However, they are absolutely delicious (Robin would say, scrumptious!) naked, no additional sauce required. Enjoy!
Sweet Rub for Barbecued Pork
Ingredients
- ¼ cup dark brown sugar
- 1 Tablespoon coarse sea salt
- 2 teaspoons cracked black pepper
- 2 teaspoons smoked paprika (hot or mild, whichever you prefer)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground mustard
- ½ teaspoon cayenne pepper
Instructions
- Combine all of the ingredients for the rub in a small bowl. Stir well to combine, using a fork to break up any clumps.
- Store BBQ sweet rub in an airtight container. This rub will last in your cupboard for up to a month.