Smoked Baby Back Ribs
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Plenty of get togethers have revolved around the smoker and ribs are a staple of that. During this time of quarantine, virtual parties are a thing, and there is nothing like some baby backs, delivered to their door, to make your family and friends happy!
It was a gorgeous spring day last Saturday and I decided to roll some smoke on my Weber Grills WSM 22.5 with a flight of baby backs, smoked over pecan and cherry wood. I usually prefer to work with spareribs, but this is all I could find during quarantine. Such is life right now eh?
I could tell I was rusty but no one else complained about the end product! They were a big hit to the family that got them! Anyway, back on the horse again!
Remove the ribs from the packaging, rinse and pat dry.
Make sure you have a stable surface to work on. Flip the baby backs over and taking a butter knife, expose a corner of the silver skin membrane running along the back of the rib. Using a paper towel for extra grip, peel up the silver skin. The tendon like material will come off in sheets. This makes for a better eating experience.
Slather the ribs with about a tablespoon of The Clevelander as the binder for the rub. This step is not completely necessary, but if the ribs are fatty, rub will not stick to them. This also adds another layer of flavor to the end product. You can also use prepared yellow mustard or olive oil.
Generously apply the Somethin' For Rubbin', coating front to back, side to side. Be sure to coat evenly. There is no need to presalt these - there is plenty of salt in the rub.
Let the ribs rest while you light your smoker. The rest period will sweat the rub, ensuring a even cook.
Get your fire to a stable 180 and roll without whatever smoke you choose. I prefer pecan and cherry, but it's your world.
Place your ribs on the smoker and let them roll for approximately 6 hours. I generally do not touch my ribs, only caring that the temperature is holding around 180.
Place your ribs on the smoker and let them roll for approximately 6 hours. I generally do not touch my ribs, only caring that the temperature is holding around 180.At the 6 hour mark, check to see if you have approximately a half inch of bone showing. If you do, add fuel to get the fire up to 325 degrees and hit them with a light glaze of sauce. Allow the ribs to cook for another 30 minutes to set the glaze.
Remove your ribs from the smoker and let rest for no less than 15 minutes before slicing!