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Baby Back Ribs

ForensicBBQ
Modified 3-2-1 Style, Pellet powered, spritzed and flavored. If they fall of the bone, they're overdone. A gentle twist and pull means you did it right.
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Prep Time 1 hour
Cook Time 6 hours

Equipment

  • RecTeq RT-700
  • Thermapen MK4 (Thermometer)
  • Saran Wrap
  • Aluminum Foil

Ingredients
  

  • 1 Rack Baby Back Ribs
  • 1/2 Cup Favorite Rib Seasoning
  • 1/4 Cup Dark Brown Sugar
  • 1/8 Cup Parkay
  • 2 Tbsp Honey
  • 0.5 Cup BBQ Sauce

Spritz

  • 1 Cup Apple Juice
  • 1 Cup White Wine Vinegar
  • 1 Tbsp Parkay

Instructions
 

Night Before Preparation

  • Remove from packaging and peel back membrane from underside of ribs
  • Rinse with cold water, pat dry
  • Sprinkle layer of seasoning on all parts of the slab
  • Double-wrap in saran wrap, preferably place in tupperware to prevent mess, and refrigerate over night

The Cook

  • Preheat smoker to 225 degrees with wood of choice (Recommend: Apple, Cherry)
  • Remove ribs from refrigerator, unwrap, leave for 15-20 minutes to room temperature
  • Cover ribs with another layer of seasoning, allowing for 5-10 minutes for rub to set before flipping to underside.
  • Cook for 2-3 hours, checking every 1/2 hour to spritz
  • When ribs turn mahogany, sticky, with slight carmelization, prep the wrap
  • Double layer aluminum foil, place brown sugar, honey, and Parkay on foil and place ribs meat side down in foil. Wrap tightly and place on smoker for additional 2 hours
  • After two hours, remove from smoker, place back on smoker for another hour.
  • Optional: With 15 minutes until end of cook, coat with a thin layer of BBQ sauce to the top to glaze before pulling.
  • After the last hour, remove and rest for 10-15 minutes before slicing.