Baby Back Ribs
Posted on Thursday, March 18th, 2021
We can’t have enough rib recipes right? He’s a simple classic take on baby back ribs seasoned with Big Poppa’s Sweet Money rub & our Granny’s signature BBQ sauce! Follow these steps for the best finger-licking meal.
Course: Main Course Cuisine: American Prep Time: 15min Cook Time: 4hrs Servings: 6-8
2 Racks Back Ribs
1 bottle Big Poppa Smokers Sweet Money Championship Rub
1 bottle Big Poppa Smokers Happy Ending Finishing Dust
2 cups 100% Apple Juice
18oz Granny’s BBQ Sauce (or preferred BBQ sauce)
Preheat smoker to 275F
Remove back ribs from packaging
Pull the membrane off the bottom/bone side of ribs – use a paper towel to get a good grip!
Trim as needed
Coat ribs thoroughly with Big Poppa Smokers Sweet Money Championship Rub (to taste)
Press the rub into the meat, repeat on the other side.
Let the salts “sweat” into the meat until they are shiny, about 5 minutes.
Put directly into the smoker at 275F, spritzing ribs with apple juice every 30min for the next 3-4 hours – be sure to rotate like a turntable if cooking on a kettle or a drum.
Poppa’s Pro Tip:
Towards the end of your cook, heat BBQ sauce in a pan and baste onto the top of ribs while on the smoker, and “set” the sauce for 5 minutes.
When the ribs are done, they should have a good “bend” in them but should not be falling off the bone. A thermometer should be able to slide smoothly into the meat with little to no resistance.
If you prefer falling off the bone, continue to cook until you can’t hold both ends of the rack without breaking in the center.
Poppa’s Pro Tip: The meat should also be pulling back from the bone/ends when the ribs are done.
Once you reach your desired doneness, remove from the smoker and rest for 5min.
Baste ribs with more sauce (if desired), slice, and sprinkle with Big Poppa’s Happy Ending Finishing Dust – serve and enjoy!
1 thought on “Baby Back Ribs”
Wow! 3 to 4 hours for baby backs at 275 degrees seems like a lot!
If I were doing competition baby backs, at a temp. of 275 degrees, what times would you recommend for smoke-wrap- sauce? Thank you.