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baby back RIBS
However, a few tricks will help you cook baby back ribs perfectly every time. To prepare them, first remove the membrane from the inside of the ribs by inserting a knife between the clear membrane and the rib bones. This is a lot easier toward the large end of the ribs. Work a pocket between the membrane and the bone big enough that you can grab hold of it. Using a paper towel, gently pull the membrane off the bones without tearing it. If you cook it with the membrane on, no smoke or flavor will penetrate through the membrane into the meat; also the membrane becomes tough and chewy. Because of the lack of fat in the ribs, I like to coat them with a small amount
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of oil to allow the rub to adhere to the ribs. Some people use mustard, which works as well, but I don’t want the taste of the mustard on my ribs. Sprinkle the rub on lightly enough that you can still see the meat through the rub. Let the ribs stand for 15-20 minutes until the rub is moist on the ribs. Place the ribs bone side down on the smoker set at 275 degrees. Cook the ribs for 2 hours on the smoke without touching them. Then place the ribs on some foil bone side up, create a basin in the foil, and cover the ribs with brown sugar, honey, or agave syrup. Also pour a little apple juice in the bottom of the foil. Carefully wrap the ribs and then wrap them again, making sure that nothing will leak out. Cook the ribs for 1-1.5 hours more. Check for doneness by inserting a thermometer between the bones. The probe should go through easily (internal temperature should read 195 degrees). If the ribs are still tough, cook for 30 minutes longer and try again. Once they are done, open the ribs and let them relax for a few minutes. Return the ribs to the smoke, bone side down, and glaze them with your favorite sauce. Cook for 20 minutes until the sauce is setting up a little. Let the ribs relax for 10 minutes or so before cutting and eating.
Photo Credit: Cedar Fort Publishing and Media
Baby back ribs have become a cult favorite since the 90s, with the restaurant chain Chili’s singing the lyrics in their jingle, “Chili’s… Baby Back Ribs!” Baby back ribs, or loin back ribs, are cut from the highest portion of the rib cage right below the loins. They have a lot more curve to the bone, they are smaller than St. Louis ribs (thus the term “baby” back ribs), and they have much less fat than the St. Louis. The lack of fat in comparison gives baby back ribs the appeal to people who want to eat ribs but don’t like the fat. The lack of fat also causes challenges in the cooking process—baby backs will generally cook a lot faster than St. Louis ribs and are much easier to overcook, resulting in dry ribs.
Written By Matt Pelton Up In Smoke: A Complete Guide to Cooking With Smoke www.cedarfort.com
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