Outlaw Baby Back Ribs

 

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Probably the most advertised, most served and most purchased ribs around. Baby back or loin back ribs, as their name implies, come from the loin area of the hog. They are called baby back ribs due to their smaller size compared to spare ribs or country style ribs. But don't let the small size fool you. They are huge when it comes to flavor. Baby backs are much leaner than spare ribs and offer less meat per rib, but the lean, extra tender ribs are a delicacy to enjoy and savor. Since baby backs are so lean,  the window of perfect doneness is much smaller than that of their spare rib counterpart. If over done they can become tough, dry and chewy, but when prepared to perfection, they are truly a taste sensation with little if any competition. Since baby backs are smaller in size and bigger on demand, they cost a bit more than other ribs, but the large majority of the population think they are worth every extra penny.

 

Ingredients:

1-2 Racks Baby Back Ribs

1/2 Cup Brown Sugar

2 tsp. Sea Salt

1 TBS. Black Pepper

1 TBS. Paprika

2 tsp. Dried Minced Garlic or Garlic Powder

1 tsp. Cayenne Pepper

Honey for slather

 

Recommended wood for smoking:
 Apple

 

Preparation:

Lay the ribs on 2 layers of wide foil.

Trim excess fat and remove the silver skin membrane from the ribs.

Combine all of the ingredients for the rub in a bowl and mix well.

Apply a light coat of honey to both sides of the ribs.

Apply a generous amount of rub to both sides.

Wrap the ribs tightly in the foil and let them stand in the refrigerator for at least 1 hour to overnight.


 Smoking Directions:
Preheat the smoker to 275°.  Let the ribs sit at room temperature for 30 minutes prior to putting in the smoker to reach room temperature.  The ribs can be places directly on a smoker rack or placed on a rack inside a large deep pan to save on cleanup. Place the ribs in the smoker and smoke at 275° for about 1½ to 2 hours. This time will vary depending on the smoker you're using, the size of your ribs and other factors, but you are looking for an Internal Temperature of 160° to 170°.
Lay down double sheets of wide foil for each rack of ribs.
Place the ribs on foil meat side up and spread a little Parkay on top.
 Optional: (At this time a little apple juice can be added inside the foil for moisture if needed).
Fold the foil around the ribs sealing tightly.
Return the wrapped ribs to the smoker (or an oven) and continue to cook at 275° to an internal temperature of 195°.
Turn off the smoker or oven and let the wrapped ribs rest inside for 30 minutes to an hour as they cools down.
Coat both sides of the ribs with your favorite BBQ sauce, cut and serve.
(If needed, the ribs can be placed wrapped, in a 170 degree oven to keep warm for up to 1 hour.)

 Note:
I don't generally do this, but a lot of people like to firm the bark back up after the wrapping process. If you want to do that, once the ribs have reached the desired internal temperature (195°), remove the ribs from the foil and place them back in the smoker for another 30 to 40 minutes at 275° until the bark is the way you like it.
A word of caution! Baby back ribs are very lean and as such can dry out very quickly. Keep a close eye out for drying during this unwrapped stage..
Once the bark is satisfactory, remove the ribs from the smoker and allow them to rest 15 minutes before slicing.
Coat both sides of the ribs with your favorite BBQ sauce, cut and serve.