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Before you jump to Smoked Baby Back Ribs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got insight from reading it, now let’s go back to smoked baby back ribs recipe. You can cook smoked baby back ribs using 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Smoked Baby Back Ribs:
- You need of (2) Racks Pork Ribs.
- Take of For The Dry Rub.
- Use of (2) Cups Brown sugar.
- Get of (1) tbsp Salt.
- Use of (2) tsp Garlic powder.
- You need of (2) tsp Onion powder.
- Use of (1) tsp Black pepper.
- Take of (1/2) tsp Cayenne pepper.
- Take of (1) tbsp Paprika.
- Get of (1) tbsp Chili powder.
- Take of For The BBQ Sauce.
- You need of (1) Bottle Cookie's bbq sauce.
- Get of (1) Bottle Sweet Baby Ray's Golden Mustard bbq sauce.
- You need of (1) Cup Brown sugar.
- Provide of For The Smoker.
- Take of (2) Cups Apple juice + (1) Cup for foil pan.
- Take of Water.
Instructions to make Smoked Baby Back Ribs:
- Remove membrane from the pork ribs. Trim excess fat..
- Mix Dry rub ingredients..
- Throughly coat ribs with dry rub. If you choose let marinade in refrigerator up to 12 hours. But this isn't necessary..
- Prepare smoker with hardwood. Heat until temperature reaches 250 degrees Fahrenheit. At this point I add (2) pans each with (1) cup of the apple juice and fill remaining with water..
- Place ribs directly on rack towards far side near chimney vent. Smoke for 3 hours maintaining temperature between 225 and 250 degrees Fahrenheit..
- In a large bowl mix the BBQ Sauce ingredients..
- Take ribs off smoker and place in an aluminum pan. Completely coat ribs with BBQ Sauce mixture, add 1 cup of the apple juice to bottom of pan. Cover with foil. Place pan with ribs back in smoker. Smoke for 2 more hours maintaining the 225 to 250 degree temperature..
- Remove pan of ribs. Place the (2) racks of ribs back in smoker and smoke 2 more hours..
- Remove ribs and Enjoy!.
Ribs are my go-to when I'm in the mood for some smoked meat. Unlike larger cuts of meat like brisket – which I do love – you can throw a rack of ribs on the smoker at noon and have them done by dinner time. The ribs were very tasty, but were alittle dry. There are two basic cuts of pork ribs: Baby back or loin ribs are taken from the upper portion of the rib cage that connects to the spine. Baby backs tend to have shorter bones and leaner meat, while spares are typically fattier for juicy meat.
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