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Smoked Baby Back Ribs
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This recipe is simple to follow and is basically the 3-2-1 method.
I started by trimming any excess fat and removing the membrane off the back of the ribs.
For this recipe I used a yellow mustard binder which you apply lightly prior to applying your rub.
I used one of my favorite rubs, Killer Hogs – The BBQ Rub, cover liberally. Let the ribs set for 30-45 Mins while you are bringing your smoker up to temperature. For this cook we ran the smoker between 225- 250 degrees. Once the smoker was up to temp I placed both racks on the upper rack of my smoker.
I smoked these ribs for three hours. When the smoking process was complete, I then wrapped the ribs in foil and put them back on the smoker for 2 hours.
I wrapped these meat side down adding, brown sugar, honey and butter to the foil first. Before rolling the foil ends in I poured a little bit of cherry cola in each package.
After 2 hours I checked the ribs and they had pulled back nicely on the bone. I then removed the foil and placed them on new pieces, meat side up. I then glazed the ribs with a Cherry Cola BBQ Sauce (recipe below).
Put back on the smoker for one hour or until the sauce has set up. Remove and enjoy.
Ribs
2 Racks of Baby Back Ribs
1/4 Cup of Yellow Mustard
1/2 Cup of your favorite BBQ Rub
2 TBS of Honey (for each rack)
2 TBS of Squeeze Butter (for each rack)
2 TBS of brown sugar (for each rack)
Sauce
8 Ounces of Cherry Cola
2 Cups of your favorite BBQ Sauce
1/4 Cup Light Brown Sugar
1/4 Cup of Cherries from the jar (pits and stems removed)
3/4 Cup of Ketchup
1/4 Cup apple cider vinegar
Put all ingredients into a sauce pan and bring to a light simmer for 30 minutes, remove from heat. I then used an emulsion bender to break down the cherries completely and blend the sauce. I cooled the sauce down prior to using.
GET YOU SOME!
Check us out on the Socials:
I started by trimming any excess fat and removing the membrane off the back of the ribs.
For this recipe I used a yellow mustard binder which you apply lightly prior to applying your rub.
I used one of my favorite rubs, Killer Hogs – The BBQ Rub, cover liberally. Let the ribs set for 30-45 Mins while you are bringing your smoker up to temperature. For this cook we ran the smoker between 225- 250 degrees. Once the smoker was up to temp I placed both racks on the upper rack of my smoker.
I smoked these ribs for three hours. When the smoking process was complete, I then wrapped the ribs in foil and put them back on the smoker for 2 hours.
I wrapped these meat side down adding, brown sugar, honey and butter to the foil first. Before rolling the foil ends in I poured a little bit of cherry cola in each package.
After 2 hours I checked the ribs and they had pulled back nicely on the bone. I then removed the foil and placed them on new pieces, meat side up. I then glazed the ribs with a Cherry Cola BBQ Sauce (recipe below).
Put back on the smoker for one hour or until the sauce has set up. Remove and enjoy.
Ribs
2 Racks of Baby Back Ribs
1/4 Cup of Yellow Mustard
1/2 Cup of your favorite BBQ Rub
2 TBS of Honey (for each rack)
2 TBS of Squeeze Butter (for each rack)
2 TBS of brown sugar (for each rack)
Sauce
8 Ounces of Cherry Cola
2 Cups of your favorite BBQ Sauce
1/4 Cup Light Brown Sugar
1/4 Cup of Cherries from the jar (pits and stems removed)
3/4 Cup of Ketchup
1/4 Cup apple cider vinegar
Put all ingredients into a sauce pan and bring to a light simmer for 30 minutes, remove from heat. I then used an emulsion bender to break down the cherries completely and blend the sauce. I cooled the sauce down prior to using.
GET YOU SOME!
Check us out on the Socials:
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