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ForensicBBQ

Baby Back Ribs

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
Ingredients Equipment Method

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

Equipment

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

Method
 

Night Before Preparation
  1. Remove from packaging and peel back membrane from underside of ribs
  2. Rinse with cold water, pat dry
  3. Sprinkle layer of seasoning on all parts of the slab
  4. Double-wrap in saran wrap, preferably place in tupperware to prevent mess, and refrigerate over night
The Cook
  1. Preheat smoker to 225 degrees with wood of choice (Recommend: Apple, Cherry)
  2. Remove ribs from refrigerator, unwrap, leave for 15-20 minutes to room temperature
  3. Cover ribs with another layer of seasoning, allowing for 5-10 minutes for rub to set before flipping to underside.
  4. Cook for 2-3 hours, checking every 1/2 hour to spritz
  5. When ribs turn mahogany, sticky, with slight carmelization, prep the wrap
  6. 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
  7. After two hours, remove from smoker, place back on smoker for another hour.
  8. Optional: With 15 minutes until end of cook, coat with a thin layer of BBQ sauce to the top to glaze before pulling.
  9. After the last hour, remove and rest for 10-15 minutes before slicing.