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Competition Smoked Baby Back Ribs

Competition Smoked Baby Back Ribs

Category Pork
Servings 4
Prep Time 10 minutes
Cook Time 4.5 Hours

Competition Smoked Baby Back Ribs might be easy to prepare, but the flavors are worthy of any challenge. This recipe calls to start smoking the ribs with a dry rub and then applying a wet rub with apple juice and your favorite southern style BBQ sauce halfway through the cook. Utilizing the 2-2-1 method, the baby back rack of ribs will be fall off the bone tender with a tangy and sweet punch from the sauce. Pair this one with a side of coleslaw, mac and cheese or potato salad and you'll be serving up a barbecue classic. The ribs can be smoked on any of our wood pellet or kamado charcoal grills.

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Ingredients

  • 2 Cups Apple, Juice
  • 2 Racks Baby Back Rib

Special Tools

  • Aluminum Foil

Directions

  1. Preheat your to smoke mode or 200°F.
  2. Remove the membrane on the back side of the ribs with a knife and a paper towel. Rub with your preferred seasoning.
  3. Rub with your preferred seasoning.
  4. Place the seasoned baby back ribs on the grates of your grill, meat side up, and smoke for 2 hours.
  5. After 2 hours, remove from the grill and turn the temperature up to 250°F.
  6. Create an aluminum boat for each set of ribs and place the ribs inside. Pour a cup of apple juice over the ribs into the boat and seal the aluminum foil.
  7. Return the ribs to the grill for another 2 hours.
  8. Remove the ribs from the apple juice bath and coat with barbecue sauce.
  9. Turn the temperature of the grill up to 350°F. Return to the ribs to the grill after the grill has preheated.
  10. You're just trying to get the barbecue sauce to firm up a bit, so only leave your ribs on the grill for about 15 minutes. Don't leave the grill during this step - the sugar from the apple juice and barbecue sauce can burn very easily, so stay close by to supervise.
  11. Let the ribs rest for about 15 minutes off the grill, serve hot.
  12. ENJOY!

 

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