Smoked baby back ribs are always a crowd favourite at any BBQ restaurant or backyard BBQ. Personally, I love it when the baby back ribs fall off the bone. Others love to bite into the rib and feel like they need to work a little harder for it. However you choose to cook your own baby back ribs, just make sure you remove all of the membranes. There is nothing worse than having a piece of membrane in your mouth that is impossible to chew. 

Ingredients – Serves 5

•  3-4kg smoked pork baby back ribs make sure there is a lot of meat along the top of the bone
•  Rub
•  500ml apple juice
•  BBQ sauce
•  Mallee root charcoal
•  Apple Wood or Cherry Wood

Procedure:

1. Prepare the smoker by lighting the mallee root charcoal. The cooking temperature should be around 120° C.

2.  Prepare ribs by removing the membrane from the underside of bones with a boning knife (this will allow the smoke flavour to penetrate the entire rib and make the meat fall apart tender).

3. Apply the rub onto the ribs to cover all surface areas. Wrap the ribs in cling wrap and leave in the fridge overnight.

4. Remove the ribs from the 1 hour before cooking to allow meat to come to room temperature.

5. Smoke the ribs at around 120°C for 3 hours, remembering to add charcoal and wood chunks to maintain temperature and smoke.

6. Wrap the ribs in foil, but before completing closing the foil over, pour in a Splash of apple juice which will be absorbed by the ribs during the remaining 2-hour cooking process.

7. Ribs will be done when meat is tender in around 5 hours.

8. Remove ribs from the smoker and allow to rest for  30 minutes.

9. Baste with BBQ Sauce (optional)

HOT TIP:
Make the sauce outside as the fumes from the bourbon are very strong
Check out more delicious pork recipes
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by: Rhiannon Peterson