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--- smoked_baby_back_ribs [2026/08/15 20:41] – jforbes
+++ smoked_baby_back_ribs [2026/08/15 21:12] (current) – [Step 3: Wrap the Ribs] jforbes
@@ Line 4: / Line 4: @@
 ===== Ingredients =====
-  * Baby Back Ribs
+  * Baby Back Ribs or Olive Oil
   * Yellow mustard
   * [[pork_rub|Pork Rub]]
@@ Line 13: / Line 13: @@
 ==== Step 1: Prep the Ribs ====
-Remove the Membrane: Flip the ribs so the bone sides are facing up. The key to tender ribs is to remove the membrane (the thin, white silver skin). Slide a butter knife under the membrane to lift a corner, then grab it with a paper towel for a non-slip grip and pull it off. It may come off in one piece or several.
+=== Remove the Membrane: ===
-Apply the Binder & Rub: Pat the ribs dry. Slather a thin layer of yellow mustard or olive oil all over the ribs. This helps the rub adhere. Generously season the entire rack, covering the meat side and bone side with your BBQ rub.
+Flip the ribs so the bone sides are facing up. The key to tender ribs is to remove the membrane (the thin, white silver skin). Slide a butter knife under the membrane to lift a corner, then grab it with a paper towel for a non-slip grip and pull it off. It may come off in one piece or several.
+=== Apply the Mustard & Rub: ===
+Pat the ribs dry. Slather a thin layer of yellow mustard or olive oil all over the ribs. This helps the rub adhere. Generously season the entire rack, covering the meat side and bone side with Pork rub.
 ==== Step 2: Smoke the Ribs ====
-Preheat Smoker: Preheat your smoker to 225°F (107°C). Whether you’re using a pellet grill or a charcoal smoker, set it up for indirect cooking.
+=== Preheat Smoker: ===
-Smoke for 2 Hours: Place the seasoned ribs directly on the smoker grate, bone-side down. Let the smoke the ribs for 2 hours, undisturbed.
+Preheat your smoker to 225°F (107°C). Whether you’re using a pellet grill or a charcoal smoker, set it up for indirect cooking.
+=== Smoke for 2 Hours: ===
+Place the seasoned ribs directly on the smoker grate, bone-side down. Let the smoke the ribs for 2 hours, undisturbed.
 ==== Step 3: Wrap the Ribs ====
-Prepare the Foil: After 2 hours, remove the ribs from the smoker. Lay out two large sheets of heavy-duty aluminum foil. Place a rack of ribs on each sheet.
+=== Prepare the Foil: ===
+After 2 hours, remove the ribs from the smoker. Lay out two large sheets of heavy-duty aluminum foil. Place a rack of ribs on each sheet.
-Add Moisture: Pour about ½ cup of apple juice or a mix of ribs with apple cider vinegar over each rack. This is crucial for keeping them moist.
+=== Add Moisture: ===
+Pour about ½ cup of apple juice or a mix of ribs with apple cider vinegar over each rack. This is crucial for keeping them moist.
-Wrap Tightly: Wrap the ribs tightly in the foil, ensuring a sealed packet so the steam cannot escape. Place the wrapped ribs back on the smoker, meat-side down.
+=== Wrap Tightly: ===
+Wrap the ribs tightly in the foil, ensuring a sealed packet so the steam cannot escape. Place the wrapped ribs back on the smoker, meat-side down.
-Cook for 2 Hours: Let the wrapped baby back ribs in smoker cook for another 2 hours.
+=== Cook for 2 Hours: ===
+Let the wrapped baby back ribs in smoker cook for another 2 hours.
 ==== Step 4: Sauce and Finish ====
-Unwrap and Sauce: Carefully unwrap the ribs (watch for hot steam). They should be very tender. Place them back on the smoker grate, bone-side down. Brush a generous layer of your favorite barbecue sauce over the top.
+=== Unwrap and Sauce: ===
+Carefully unwrap the ribs (watch for hot steam). They should be very tender. Place them back on the smoker grate, bone-side down. Brush a generous layer of barbecue sauce over the top.
+=== Set the Glaze: ===
+Close the lid and let the ribs cook for another 30 minutes to an hour, or until the sauce is tacky and caramelized.
-Set the Glaze: Close the lid and let the ribs cook for another 30 minutes to an hour, or until the sauce is tacky and caramelized.
+=== Rest and Serve: ===
-Rest and Serve: Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing and serving.
+Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing and serving.