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These Baby Back Ribs Turned Out Perfect

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mark in the pit

mark in the pit

Fire Starter
Original poster
Jul 24, 2017
48
30


Ingredients:

Baby Back Ribs
Yellow Mustard
Bad Byron's Butt Rub
Sweet Baby Rays Honey BBQ Sauce
Pink Butcher Paper

Method:

Remove the membrane covering the bottom side of the rib. You can do this by sliding a butter knife along the bone and slowly lifting as not to tear the membrane. Once you have enough loose that you are able to grab and pull it, grab and pull it off. Rub with all ingredients. Smoke at 250°F for roughly 4-5 hours or until desired tenderness is reached. Wrap with butcher paper if needed to stay at desired smokiness. When ribs are within 30 - 40 minutes of being done, unwrap and cover with your preferred BBQ sauce.
 
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Nice video. i have a couple of questions for you though Mark:

1. why did you use so much mustard? i use about 1/4 of that on a rack of ribs.

2. Why did you use butcher paper instead of aluminum foil? i have heard with a brisket to use butcher paper for bark quality, do you find it changes the textures of the outside of the rib from foil or is that what you just had on hand?

3. how long did you have those wrapped? ...you might have said in the video if so sorry i missed it..i ususally wrap my babies but not my spares

4. how long was your sauce step i ask because every time i use SBR honey ( or a homemade with honey) i end up with slightly burned sauce on the ribs and they are a little blacker than i like.

5. did you stay at 250 the whole time?

Again nice video thanks for posting it!

Happy Smoking,

phatbac (Aaron)
 
Thanks for the compliments and thanks for the questions!

1 I just like mustard, it's totally not nissicary. I think you get a little extra tang in the end flavour.

2 Personal preference. I think you can get a tighter wrap with foil but I just don't really like foil in general, even for use in the kitchen. I don't think you will see a difference in the end result. With that in mind foil is more conductive so you may continue to brown just a tad more.

3 About two hours.

4 About 40 minutes. I have the same problem with anything extra sugary on the grill. Tried a honey basted chicken a few years back and ended up with a honey basted puck after about 1.5 hours.

5 yes
 
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Nice to see a video .. Very nice.!. That cutting board got washed from the prep time to cutting time I'm sure.. [emoji]128526[/emoji] just kidding. Lol

Points! Have fun!
 
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