HOW TO COOK DELICIOUS DRY RUB BBQ BABY BACK RIBS
Chances are, you’ve enjoyed a variety of BBQ ribs if your lifetime. If you’ve cooked ribs before, maybe you have tried the variety of ways of preparing them, such as parboiling ribs, cooking ribs in the oven or just flat out grilling ribs on a charcoal or gas grill. We’re going to give you a recipe that is simple and yields both tender ribs with amazing flavor!
To sauce or not may be one of the biggest questions amongst the BBQ family. BBQ sauce can provide a nice sheen or glaze to the rack of ribs, while providing tangy sweetness that will caramelize at the right heat due to the sugars. The challenge is sauces can cover up the flavors from both the dry rub and the cook (wood or charcoal flavors). If you’re going to want sauce, choose one with natural sugar rather than HFCS try it with another recipe. This one’s for dry rub only!
Dr. Bacon’s preferred method of cooking racks of ribs is with a delicious dry rub on a pellet smoker such as a Traeger Pellet Grill or offset smoked to absorb the flavors of the wood. You can also achieve on a Big Green Egg or similar kamado cooking station.
Necessary Supplies and Instruments
- FRESH Baby Back Ribs (Skip the frozen ones!)
- DR. BACON O.G. Spice Rub
- Olive Oil or Yellow Mustard
- Apple Cider Vinegar or Apple Juice in a spray bottle
- Paper towels
- Smoker such as a Traeger Pellet Grill or Big Green Egg
- Sharp paring knife to lift membrane
- Cutting board
- Sheet pan or plate
- Thoroughly rinse ribs and pat dry with paper towels
- Place ribs on sheet pan with membrane side up.
- Slice small opening of membrane at end of rack. Put two fingers in and pull to remove membrane.
- Coat ribs with yellow mustard or olive oil on both sides.
- Generously season ribs with DR. BACON O.G. on both sides.
- Allow rub to set in for a few hours or overnight in fridge.
- Get smoker to 180 degrees
- Set ribs in smoker and cook for two hours.
- Spritz at this mark and turn heat up to 225 degrees.
- Spritz every 30 minutes as you see fit for next four hours. You should see a nice bark forming.
- Check by picking up with tongs from one end and they should have a nice bend, not break.
- Pull around the six-hour mark or when internal temp reaches 195-200 degrees.
- Place on clean cutting board and cut at bones for serving.
- Enjoy with friends and family!
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