How To Barbeque Baby Back Ribs

There are an infinite number of ways to make barbeque ribs. This is just one of them. This is the method and recipe that I use to make ribs at home. Keep in mind that this method takes time and smoke. There are ways to get similar results in the kitchen, but that wouldn't be as good.

The method that I use is the 3-2-1 method. Three hours in the smoker under low heat. Two hours wrapped in foil with a little bit of liquid. And finally, 1 hour back in the smoke to redevelop the crust.

Ingredients

• 2 racks of baby back ribs
  
• 1 cup of rib rub, such as my Sweet 'N Spicy Rub
  
• Honey
  
• 1/2 cup apple juice

Prep Prepare your ribs by first pulling the membrane from the back of the ribs. See picture below.

Now rub the rib rub into ever possible nook and cranny on the ribs. You want ever possible surface to come in contact with the rub, even the tips of the ribs. You can put the ribs right onto the grill or let the rub absorb into the ribs overnight in the fridge.

Three Fire up your smoker for indirect heating. Keep the temperature around 220 degrees. Once the smoker has come up to temperature, put the ribs on and throw on some smoking wood. I use sweeter woods such as apple, pecan, and peach. Hickory is OK, but too much could overpower the flavor of the meat. Smoke these ribs this way for 3 hours. Check the temperature and the coals often. If you maintain a consistent temperature, you should have no problem with this crucial first step.

Two Remove the rib racks from the smoker and lay each out on a long piece of heavy duty aluminum foil. Drizzle the top of each rack with honey. Pull up and crimp 3 sides of each piece of aluminum foil to make a pouch, leaving one end open. Pour 1/4 cup of apple juice into each foil pack and then close tightly. This process is called braising. It will tenderize the meat by converting the collagen in the connective tissue into gelatin.

One After two hours have elapsed, remove the ribs from the foil and put them back on the smoker. Be careful, as they will be extremely steamy and hot. Smoke them for one more hour to develop the crust. In the final 5-10 minutes brush them with your favorite barbeque sauce or glaze.