Smoking is an art, though it’s made much better today by having great smoking equipment. We now use a pellet smoker. I know real smoking experts will say that’s blasphemy but you know what, it tastes just as good as it would in a real log smoker, allows me to fill the hopper with enough pellets to last the entire smoke, not have to constantly tend to the temperature level, and use any wood I want to use by ordering them online or stopping by a store that carries all varieties.
We enjoy many woods, and traditionalists may only use hickory, but we have found a certain enjoyable sweetness comes from using pecan.
Lastly, we suggest two homemade sauces and both recipes, Bourbon Barbeque Sauce and Carolina Sauce, are found here.
- 2 Racks of Baby Back Ribs
- 1/2 Cup Onion Powder
- 1/2 Cup Brown Sugar
- 1/4 Cup Kosher Salt
- 1/4 Cup Garlic Powder
- 1/4 Cup Paprika
- 1/4 Cup Black Pepper
- 2 Tablespoons Ancho Chili Powder
- 1 Tablespoon Cayenne Pepper
- 2 Full Baby Back Rib Racks
- 1/4 Cup Apple Juice
- 1/4 Cup Apple Cider Vinegar
- 4 Tablespoons Soft Butter
- 8 Tablespoons Brown Sugar
- 4 Tablespoons Honey
- Cut each full rack in half for ease of handling.
- Remove the rib membrane by taking the ribs and placing them bone side up. Then insert a butter knife under the membrane on top of one of the bones. Wiggle the knife around to loosen the membrane. Take paper towels and grab the loose membrane with it, while holding the rack down with your other hand. You should be able to pull the membrane right off.
- Mix all the dry rub ingredients in a bowl and then cover both sides of the ribs with them.
- Put the ribs in the refrigerator for one hour uncovered.
- Start your smoker and set the temperature at 225 degrees.
- Once your smoker is up to the temperature put the ribs bone side down on the racks, and set your timer for 3 hours. When I have more than 2 racks of ribs I utilize rib racks. By using them you can stand up the ribs and fit more into your smoker.
- Put Apple Cider Vinegar and Apple Juice in a spray bottle, and spray your ribs with a 50/50 mixture of apple juice and apple cider vinegar every hour.
- At the 3 hour point remove your ribs. Wrap each half rack with aluminum foil and include 1 Tablespoon of butter, 1 tablespoon of honey and 2 Tablespoons of brown sugar with each of the 1/2 racks.
- Return the foiled 1/2 racks to the smoker and place the “meat side down, or bone side up”. Then set your timer for 2 & 1/2 hours. (If using rib racks, foil the ribs as instructed, take the rib racks out of your smoker and again lay them meat side down in the smoker even if some have to lay on top of others. Your smoker is acting as an oven during the foiled cooking period.)
- Remove the foiled ribs at the 2 and 1/2 hour point. Brush the selected barbeque sauce (Carolina and Bourbon Sauce recipes are on this site) on both sides of the ribs. Return ribs to the smoker, placing them bone side down or back in the rib racks if using them.
- Leave the ribs in the smoker for another 30 minutes, then remove them to a serving tray. Let them rest on the tray for 5 – 10 minutes, then slice and serve.