Baby Back Ribs
Pork loin ribs, commonly referred to as “Baby Back Ribs,” are renowned for their exceptional tenderness. Smoking them in a manner similar to St. Louis cut ribs can yield delectable barbecue. While the application of sauce at the conclusion of the cooking process is preferred, it remains optional.
Pork loin ribs, commonly referred to as “Baby Back Ribs,” are renowned for their exceptional tenderness. Smoking them in a manner similar to St. Louis cut ribs can yield delectable barbecue. While the application of sauce at the conclusion of the cooking process is preferred, it remains optional.
- 3 3 lb Baby Back Ribs (aka Pork Loin Backribs)
- 1 tbl Olive Oil
- 1 cup Kinders Mild BBQ Sauce
- 1 tbl DMS Mild Original
- 1 tbl DMS Sweet Honey
- 1 Preheat your smoker to a temperature of 275 degrees Fahrenheit. Today, I will be utilizing a Pit Boss Pellet Smoker powered by Competition Hardwood Pellets and a water pan. The ribs require minimal trimming; remove any hard fat from the meat side of the rack. Remove the back membrane, as it contributes to a more tender bite. Apply a coat of olive oil to the ribs. Season both sides of the meat with Mild Original and Sweet Honey Seasoning, with Sweet Honey applied only to the top meat side. Allow the seasoning to adhere for a minimum of 15 minutes or up to an hour, depending on the duration you have available.
- 2
Place the ribs meat side up in the smoker and lightly mist them with water approximately 1.25 hours into the cooking process or whenever they begin to feel dry. Smoke the ribs for an additional hour until they attain an internal temperature of at least 170-180 degrees Fahrenheit, using an Instant Read Thermometer. This typically happens around 2.25 hours into the cook. Wrap the ribs in two pieces of heavy-duty aluminum foil and a small amount of water or your preferred liquid (broth, juice, etc.) and return them to the smoker. Cook the ribs for an additional 1.25 hour until they reach a tender state, which typically occurs around 203-205 degrees Fahrenheit. Use your Instant Read Thermometer to ascertain the tenderness in the thick portion of the meat between the bones. The meat should be tender and not falling off, even though the bones may be slightly protruding. It is important to note that tenderness is more crucial than the temperature, as it indicates that the meat is fully cooked.
- 3
Preheat your smoker to a temperature of 275 degrees Fahrenheit. Today, I will be utilizing a Pit Boss Pellet Smoker powered by Competition Hardwood Pellets and a water pan. The ribs require minimal trimming; remove any hard fat from the meat side of the rack. Remove the back membrane, as it contributes to a more tender bite. Apply a coat of olive oil to the ribs. Season both sides of the meat with Mild Original and Sweet Honey Seasoning, with Sweet Honey applied only to the top meat side. Allow the seasoning to adhere for a minimum of 15 minutes or up to an hour, depending on the duration you have available. - 2