Smokin Baby Back Ribs

By October 28, 2018Smokin 101

Items Needed:

-One slab of baby back ribs

-Smokin Brothers Plus The Kitchen Sink Seasoning

-Smokin Brothers Adam’s Apple Barbeque Sauce


Steps To Take:

1 – Set Grill at 180 degrees

2 – Remove the membrane/skin from the bone side of the ribs (inside curve of the rib)

Removing the membrane allows the ribs to cook at an even temperature.

3 – Rinse the slab under water to move any bone chips and excess fat. Pat the slab of ribs dry with a paper towel.

4 – Sprinkle a thick layer of Smokin Brothers Plus The Kitchen Sink generously on one side of the slab. Press the seasoning down into the meat.

Pressing the seasoning into the meat evens out the flavor across the ribs and locks the seasoning into the ribs.

5 – Put the ribs, bone side down, on the 180 degree grill for 2 hours.

6 – After 2 hours, it’s time to wrap the ribs in foil.

Place the ribs meat side down on the foil and wrap tightly.

7 – Put the ribs wrapped in foil back on the grill and increase the grill temperature to 250 degrees for 1 hour.

8 – The wrapped ribs go meat side down onto the grill.

9 – After 1 hour, gently pick up one end of the ribs. If it bends easily in the middle, it’s ready to come out of the foil. If the ribs are stiff when the end is lifted, extra cooking time is needed.

10 – Carefully, pick up both ends of the wrapped ribs making sure not to break the foil open and place on grill tray. Open slowly to release the steam.

A lot of juice will be on the concave part of the ribs. Tip one side of the ribs to pour the juice to the bottom of the foil.

11 – Sauce generously with Adam’s Apple Barbeque Sauce making sure to get sauce on the ends and sides.

12 – Using tongs, take the ribs out of the foil, turn the ribs over to meat side, place ribs back on the grill and sauce generously with Adam’s Apple Barbeque Sauce.

13 – Close the grill lid and turn the grill up to 325 degrees for about 20 minutes. This will give the sauce a chance to caramelize onto the ribs.

14 – After 20 minutes, remove the ribs from the grill. Place on cutting board and place a piece of foil loosely over the slab of ribs for about 5-10 minutes. This step will allow moisture to get into the ribs making the ribs tender and juicy.

15 – Using a sharp knife, slice the ribs and enjoy.

Join the discussion 5 Comments

  • Bv says:

    Don’t know to go coal or pellet.

    Wife likes only traditional coals, me i like them all but does do pellets also have a flavor of coals?

    • Jason says:

      Thanks for reaching out! One of the benefits from a pellet perspective is the variety of flavor profiles that are available based on the variety of wood pellet. Whether you use a fruit wood, oak, hickory, mesquite, or other wood, you will notice some subtle and some not-so-subtle taste changes. Variety is the spice of life!

    • This cooking method is the best for ribs I’ve come across . My mistake this time was mixing baby back and st. Louis style. Baby back required more time in the foil whereas the st . Louis where ready to be taken out of foil . Different cut different times .Live and learn .

  • ashok says:

    Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

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