I want my baby baby baby baby back…ribs! Baby back ribs do not have to be difficult if you have the time and the right recipe!
2 racks baby back ribs
4 tablespoons rub seasoning of your choice (we carry Colorado Smokin’ Butts Sauce)
1/4 cup yellow mustard
2 cups apple juice
1/2 cup dark brown sugar
4 tablespoons unsalted butter
Apple BBQ Sauce:
You will want to immediately remove the fatty membrane on the back of your ribs. I have forgotten to remove it once and while it won’t ruin your ribs, it makes it harder to reach the meat.
It’s important to prep both sides of your ribs. Never has the word “slather” been more appropriate for applying your yellow mustard and your rub/seasoning.
Next, get your smoker prepped and ready to run. Applewood is a popular choice for flavor but you are welcome to choose mesquite or any other flavor. Set to indirect smoking and make sure your target temp hovers between 175 and 210. Like a good pot roast, smoking is all about low and slow.
Clear off a large space on your countertops or use a table and place a large sheet of aluminum foil on the surface. Place the prepped ribs bone-side up. Tear off a large piece of aluminum foil and place it on a large working surface. Sprinkle your brown sugar on your ribs and cut the butter into one-inch pats and pour your apple juice evenly over the ribs.
Crumple the aluminum foil so that none of the juices will leak out. Kick up the temperature on your grill/smoker to 225 degrees. Allow to braise at 225 degrees for 2 hours.
Carefully remove your ribs from the grills and place them on the countertop. Strain out the juices and brush the BBQ sauce making sure to cover all the meat on both sides. Return to your grill and allow to cook another hour or until your meat reaches your desired tenderness.