Baby Back Ribs

Picture of Baby Back Ribs
Ribs half way done.JPG
Two rules of thumb I use is good quality meat from a butcher and consistent cooking temperature. When you follow this it will turn out every time.
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Step 1: Picking the meat

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I get my thick baby back ribs straight from the butcher, notice the nice color this shows that this is a very fresh cut of pork.

Step 2: Removing the membrane

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Before adding you add the rub on the back of the ribs. To start I take a butter knife and slowly insert it near one of the end bones. You need to be careful since there is two membranes. The thicker outer one is the one you need to remove and the thinner one needs to stay on to help hold the meat together. Once you get a larger piece take a piece of paper toweling and grip the membrane and it will pull up with ease.

Step 3: Adding the Rub

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You can buy rubs but why I make my own with fresher ingredients because if you are taking the time out to make this do it right.

Rib Rub
1 Cup Dark Brown Sugar
½ Cup Paprika
2-½ Tbsp. Coarse Black Pepper
1-½ Tsp. Chili Powder
1-½ Tbsp. Garlic Powder
1-½ Tbsp. Onion Powder
1 Tsp. Cayenne Pepper
2 Tbsp. Kosher Salt

add plain yellow mustard as the binder to the ribs, add a good amount of the rub on the ribs and let it sit for 10-15 minutes so it has a wet look before turning it over and coating the other side.

Step 4: Preping the smoker

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I use a smoker you could also uses a gas grill or a charcoal grill. I start my smoker up at least and hour to preheat it and at the same time I start soaking my peach wood.

Step 5: Placing on the smoker

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Place the ribs on the smoker, make sure the ribs are not touching. Add the lid and cook at 225 degrees F for 5-6 hours. Adding wood once a hour.


Step 6: Half Way Point

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After 3 hours on the smoker flip the ribs.
BethV7 months ago

I am so relieved that I found this post! So many instructables for smokers, but almost NONE of the BBQ rib recipes actually use them AND a shocking amount want them to fall off the bone. I'm STILL trying to convince dh that fotb ribs are, in fact, overcooked. Thanks Chili's, for making faux b q so hard to shake off.

Great job! You made my appetite come back!

rkochman2 years ago
I can't get past the first picture of the raw ribs. Those are the most beautiful ribs I think I've ever seen. I don't have a butcher that can supply me those.
FireHogs (author) 2 years ago
If anyone has any question just ask I love helping out people smoke food no matter. How you cook the food.
jponcet2 years ago
It's so Genius, i Hope you'll win
FireHogs (author)  jponcet2 years ago
This is how real ribs are done. No foil and slow and steady.
SpringRobin2 years ago
That's a good looking rack of ribs right there! My kids love "Meat on a bone"! Here's a little tip. If you don't have a rib rack then you can tie them up with butcher string.
FireHogs (author)  SpringRobin2 years ago
great idea
flavrt2 years ago
That's just beautiful.
FireHogs (author)  flavrt2 years ago
Yes it is true BBQ is :)