If you are planning on cooking your Baby Back Ribs DRY: Then they go back on the rack for finishing.īe careful at this point the ribs will be very tender and transferring them from the foil to the smoker is a delicate procedure. Sometimes I allow myself a little extra time, so it’s perfectly fine to vent the foil, drain the juice, and hold for a short period. If you’re ahead of schedule, it’s ok to rest the ribs in a dry cooler. Remove the ribs from the aluminum foil and place back on the smoker racks.
It should go in easy almost like sticking a knife into warm butter.Īfter 2 hours, pull the ribs out and vent…Ĭaution: Allow some of the steam to escape the foil before unwrapping it will be very hot! The meat will draw back from the edge of the bones, and when you tug on two bones the meat should start to separate.Īlso, I’ll stick a toothpick into the meat to check for tenderness. A perfectly tender rib should give a little.
#Baby back ribs rest time full
The majority of the time it takes a full 2 hours to get them to the right tenderness. Sometimes there will be a few that are ahead of the game and they’ll need to come off the smoker. Tenderize the ribs for another 1-1/2 hours at this temperature.Īfter this point I like to check a couple of the racks. The smoker temperature should still be 225 degrees. Once all of the ribs are wrapped, carefully transfer them back to the cooker. The process is simple, but try to do it quickly without puncturing the wrap. Wrap the ribs tightly in foil and move on to the next slab. Flip the slab over and do the same for the opposite side. Remove all of the ribs from the smoker and place them stacked in a large aluminum pan.ĭoing one slab at a time, lay it on the aluminum foil and give it a quick mop with baste. It’s important to be as quick as possible, and thinking ahead will speed up the process. I do this so I’m not wasting any time once the ribs come off the cooker.
Have the baste and rub handy and pull off enough sheets of aluminum foil for each rack of ribs. Not only will wrapping help break down the fat and create the perfect tender slab, but it will also prevent that foul, over-smoked taste.įirst prep a table for wrapping. This is why I wrap the ribs after two hours. It’s almost as if you cooked them over lighter fluid, and you know how bad that can be. Continuing to cook them uncovered will create a flavor on the outside that no one likes. You want to mop them every hour and remember to add another 4 or 5 chunks of cherry wood as needed.Īfter two hours of smoke, remove the ribs from the smoker…Īt this point the ribs have taken on as much smoke flavor as they are going too. It will keep the meat nice and moist during the cooking procedure. This is the baste recipe that I use to mop on the ribs. Cooking the perfect slab of ribs is all about timing and proper temperature.Īfter 1 hour of smoke it’s time to baste the Baby Back Ribs… When the smoker is up to temperature, place the ribs on the racks. You should have a light blue smoke coming from the smoker.Īny more will be too harsh for the meat and produce a bitter end product. When you are ready to smoke the ribs, you want to get your smoker up to 225 degrees and add a few chunks of cherry wood. Now you are ready to smoke your Baby Back Ribs… I like to give the ribs a little time to draw in the flavors of the dry rub. Just stack the slabs on top of each other and place them in a large aluminum pan or XL Ziplock bag for a short rest. You don’t have to massage the rub into the meat. To get the rub to adhere to the meat I use a light coat of yellow mustard, then sprinkle on the rub. But we always use our own recipe Killer Hog’s The BBQ Rub. The next step is to apply a good quality dry rub to your Baby Back Ribs Now wash the slab of ribs and pat dry with paper towel. Now that you have pulled the membrane enough to get a grip on it, pull it all the way off the slab. Once you can work your finger under it, carefully work across the slab trying not to tear the membrane. You want to lift the membrane up slightly just enough to get a finger underneath. Make sure you don’t cut too deep into the meat. To do this, use the pointed end of a small knife and insert it very carefully underneath the membrane. You want to remove the membrane on the back of the ribs first. It will affect your tenderness if you don’t and if you are competing, it is what the judges expect. Good product going in equals good product coming out.įirst off, Remove the membrane from the Baby Back Ribs… You want a perfect looking slab before putting any rub or seasoning on the meat. (This diagram comes courtesy of Meathead over at.