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Only second try at smoking first try at baby back ribs

post #1 of 5
Thread Starter 
Smoked 2 racks of baby backs last night. Used a commercial rub on them. Did not apply to heavily, didn't want to get them too salty. They came out looking good and tasting great. I did the 2-2-1 method. Only question is when I wrap them in foil? Do you rub the brown sugar and honey directly on the meat or just inside the foil with it? I just dumped it in there with it.
post #2 of 5

Looks good

Since you want to flavor the meat. Not the foil. I would put it on the meat. I know The juices will end up on the meat.

Happy smoken.


post #3 of 5

I put it in the foil then lay the meat on top/meat side down.  It's easier to keep everything in one spot if you put the brown sugar & honey, or whatever on the foil then lay the ribs on the concoction.



post #4 of 5

Ditto to what Bill said....I put the extra stuff on the foil...then meat side down.  Your q-views are awesome!



post #5 of 5

I use my Foiling Juice which is a thin syrup. It can just be poured in the end of the foil packet. With the sugar/honey deal it should be on the meat side of the ribs. There are many great Rub recipes here and not all that Salt...


Try this... It is Mild and compliments different style sauces well...If you want spicier increase Blk Pepper to 1T and add 1T Wht Pepper and 1T Mustard powder. The Foiling Juice, at the bottom, makes a Rib Glaze at the end. You can add 1/4C Ketchup, 2T Cider Vinegar and 2T Mustard to make a more traditional KC Style BBQ Sauce....Anything else, just ask...JJ


Mild Bubba Q Rub


1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1tsp Thyme

1tsp Oregano

1/2tsp Grnd Allspice


Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.


You may also like this for Ribs and is a tasty Sweet Finishing Sauce...

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