Everyone is always asking me how I cook my baby back ribs. So here is a day in the life of baby back ribs in our house. It's nothing fancy but it takes a bit of time so plan ahead. First off you will need 2 racks of baby back pork ribs.
The night before rinse, pat dry and place on a large cutting board or sheet pan.(I bought a big tub just to rub briskets, ribs, butts, ect.) There is a tough membrane on the under side of the ribs that needs to be removed. To do this, take a butter knife and work a corner loose and remove, gripping with a paper towel for better grip.
Next rub both sides of your ribs generously with your favorite dry rub. I make my own but there are some really good ones on your spice isle at the grocery if you don't feel like going through the fuss of making your own.
Then wrap them in plastic wrap and refrigerate over night while you dream about how awesome they are going to be the next day.
About 30 minutes before cooking take the ribs out and allow them to come to room temperature. Meanwhile, fire up your favorite smoker and bring it to 225 degrees F, not a whisker more. You can use any hardwood you like but I prefer the taste of hickory on my ribs.
I smoke my ribs for 6 hours. I know it sounds like a long time but I prefer getting them fall of the bone tender by smoking them low and slow. I wrap the ribs in foil after 4 hours to let them steam a little to help the meat pull off the bone.
After 2 more hours I remove the ribs and let them rest in the stove or a dry cooler for at least 30 minutes before serving.
If you prefer a wet rib, 30 minutes before done, unwrap and brush with your favorite homemade or store bought barbecue sauce.
Trust me this technique is far from perfect and I am not guaranteeing success on the first try. But, keep trying and experiment with different rubs, sauces, and woods. Everyones' tastes are different so find a combination that works for you.
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