Baby Back Ribs

Directions

Step 1

Turn each rack of ribs over and use a sharp knife to begin removing the thin membrane which runs across the back of all of the ribs. You can also use the back of a dessert spoon to get underneath it and lift it up. If you leave this membrane on it will be noticeable when trying to separate the ribs.

Step 2

Cover the ribs in a thin layer of American mustard (French’s is perfect) and cover with a generous amount of Memphis Meat Dust. You won’t be able to taste the mustard it simply acts as a glue to keep the rub on.

Step 3

Store the ribs in the fridge until you’re ready to put them on the smoker.

Step 4

Fire up the smoker and heat it to 107 Celsius or 225 Fahrenheit.

Step 5

Put the ribs on and leave them for 3 hours.

Step 6

Take the ribs off the smoker and cover them with a thin layer of honey to act as a glue and a cover them with lots of brown sugar. The sugar will melt onto the ribs during the next phase.

Step 7

Wrap each rack of rubs in an air-proof “boat” made of strong foil. There should be enough space inside the foil for steam to circulate. I like to leave a good couple of inches of space above the ribs. Pour about 1/4 cup of apple juice into the bottom of each boat and crimp all round to make sure air can’t escape.

Step 8

Put the ribs back in the smoker inside their boats for around 2-2.5 hours. During this time the ribs will steam in the apple juice and the honey and sugar will melt all over the ribs.

Step 9

Take the ribs off the smoker and remove them from their boats. Put them back in the smoker for another 15-45 minutes depending on how long you had them covered for (45 mins if they were covered for 2 hours, 15 if it was 2 and a half hours).

Step 10

Cover them in a thick layer of sweet BBQ sauce (see our recipe) and brush all over . Put them back in the smoker for 10-15 minutes to finish them off and warm up the sauce.