Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, smoked baby back ribs. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Remove the membrane under each slab of ribs. Hot Tip Insert a butter knife between the membrane and the bone. Combine brown sugar, paprika, onion powder, garlic powder, salt and black pepper in a bowl and mix with your fingers to break up any lumps. Smoked Baby Back Ribs; Traeger Kitchen.

Smoked Baby Back Ribs is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Smoked Baby Back Ribs is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook smoked baby back ribs using 6 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Smoked Baby Back Ribs:

1. Take 1/2 slab Baby Back Ribs
2. Get Kosher Salt
3. Prepare Meatheads Memphis Dust (found in my recipes)
4. Take BBQ sauce, if you like. I prefer un-sauced
5. Make ready Minion Method for easy temperature control. Directions below or in my recipes
6. Take Remote BBQ thermometer. I like the Maveric brands and use this one: amazon.com/s?k=XR-30&ref=nb_sb_noss

When the time has expired, wrap the ribs well in aluminum foil. Return the baby back ribs to the smoker. The ribs were very tasty, but were alittle dry. This smoked baby back ribs recipe is one of my secret weapons, and I think you should have it in your arsenal as well (because it will make you a hero at your next barbecue!

Steps to make Smoked Baby Back Ribs:

1. Wash and pat dry the ribs.
2. Remove the membrane from the bones. Search online for the method
3. About 1-2 hours before cooking, lightly sprinkle Kosher Salt over the meat. Lightly cover with plastic wrap and refrigerate (ice)
4. After a 1-2 hour rest, remove rap and sprinke about 1 Tbs of Dust, then rub into the meat.
5. Prepare the smoker with the water pan but don't put the middle section over the briquettes chamber.
6. Fill the bottom with about 2 layers of Kingsford Original Briquettes, make an indentation in the middle.
7. In a chimney lighter, put about 15 briquettes and light. When about 75% is grey, pour onto the unlit briquettes and spread. Use more on a windy or cold day.
8. Place the middle section with the water pan on the charcoal section.
9. Open all vents 100%
10. Put 4 oz of smoking wood of your choice on the lit coals. I like a little Cherry and Apple. Don't soak the wood, it's a myth.
11. Put the temperature probe on the grate bracket, add the ribs, and put on the lid. Do not trust the lid thermometer, it could be off by 25-50f. You need the grate temperature.
12. Monitor the grill temperature and when it hits 200f close all bottom dampers to 50%. You're striving for 225f to 250f.
13. Fine tune the dampers and set timer for 4-5 hours
14. After about 1/2 hour, add another 4oz smoke wood. That's all you need.
15. After 4-5 hours, check for doneness. It's ready when the meat pulls away from the ends about 1/4-1/2".
16. If you wish, open all dampers to raise the heat. When hot, brush the tops and allow to glaze. Or just put some sauce on or not, up to you.
17. When the ribs are done, remove, cover with foil to rest a bit then cut between the bones. Don't worry about pink, that's the 'smoke ring' and a sign of a good smoke.
18. We like it with KFC coleslaw (in my recipes) and some beer.

The ribs were very tasty, but were alittle dry. This smoked baby back ribs recipe is one of my secret weapons, and I think you should have it in your arsenal as well (because it will make you a hero at your next barbecue! The easy technique creates fall off the bone, sticky ribs with the most incredible flavor. This is my family's favorite summertime meal. I'm going to show you step-by-step how it comes.

So that’s going to wrap it up with this exceptional food smoked baby back ribs recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!