Baby Back Ribs
Smoked Baby Back Ribs
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
- 500ml apple juice
- BBQ sauce
- Mallee root charcoal
- Apple Wood or Cherry Wood
- Prepare smoker by lighting the mallee root charcoal. Cooking temperature should be around 120° C.
- Prepare ribs by removing the membrane from 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).
- Apply the rub onto the ribs to cover all surface areas. Wrap the ribs in cling wrap and leave in the fridge overnight.
- Remove the ribs from the 1 hour before cooking to allow meat to come to room temperature.
- Smoke the ribs at around 120°C for 3 hours, remembering to add charcoal and wood chunks to maintain temperature and smoke.
- 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.
- Ribs will be done when meat is tender in around 5 hours.
- Remove ribs from smoker and allow to rest for 30 minutes.
- Baste with BBQ Sauce (optional)
Make the sauce outside as the fumes from the bourbon are very strong
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by: Rhiannon Peterson