How to Smoke Baby Back Ribs with Melissa Cookston | Pit Boss Grills Recipes
Award-winning Pitmaster Melissa Cookston shows you how to smoke baby back ribs on her Pit Boss Pellet Grill.
In this recipe, Melissa uses her Memphis Dry Rub:
1.5 cups Turbinado Sugar
1/3 cup of Paprika
1/4 cup Chili Powder
1/3 cup Kosher Salt
1 tsp Black Pepper
1 tsp Ground Cumin
2 tsp Dry Mustard
1.5 tsp Cayenne Pepper
2 tbsp Granulated Garlic
1 tbsp Onion Powder
1. Smoke at 250°F for 2 hours.
2. Wrap in tin foil with brown sugar, Memphis Dry Rub applied front and back along with honey and apple juice.
3. Place back on the grill at 250°F for about 2 hours.
4. Ribs are ready when the meat pulls nicely from the bone.
Pork Loin Back Ribs aka Baby Back Ribs are cut above the loin muscle located on the back of the pig. The ribs are shorter and more tender than their spare rib counterparts. People who prefer baby backs also like the thickness of the meat compared to spare ribs. All in all, think of baby backs as short and stocky while spare ribs are long and lean.
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My LEGENDARY Apple Jalapeno Smoked Ribs! - How To
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These Apple Jalapeno Smoked ribs are on a whole nother level. A. Whole. Nother. Sweet and Spicy come together in a magical union. We looooooove us some ribs. Something about the messy hands, messy face, and full acknowledgement that the flavor of what you are eating supersedes how crazy you look eating it. Have some wet napkins handy and dig in.
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00:00:29 - Ingredients for smoked ribs
00:01:28 - How to remove the membrane from ribs
00:02:20 - How to season ribs
00:03:36 - How to smoke ribs
00:03:57 - How to wrap ribs
00:05:57 - How to sauce ribs
00:07:41 - How to slice ribs
Ingredients
2 racks baby back ribs
4 tablespoons sweet rub
1/4 cup yellow mustard
2 cups apple juice
1/2 cup dark brown sugar
4 tablespoons salted butter
2 medium jalapenos sliced into rings
1 cup Apple Jalapeno BBQ Sauce
Instructions
Begin by removing the membrane on the back of the ribs.
Slather both sides of the ribs with the yellow mustard and season liberally with the sweet rub.
Prepare your smoker for indirect smoking at 225 degrees. F I use apple wood for this recipe. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour over the apple juice. Once the liquid has settled, top with the sliced jalapenos.
Tightly crimp the foil together to create an airtight seal. Return to the grill and keep your cooking temperature to as close to 225 degrees as you can get it. Let the ribs braise for 2 hours in the foil.
Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Remove the cooked jalapenos from the braising liquid and set aside. Discard the foil and excess cooking liquid.
Brush the ribs with the Apple Jalapeno BBQ Sauce and arrange the jalapeno slices you set aside on top of the ribs. Close the lid of your grill and cook at 225 degrees for an additional hour until the ribs are done to your desired tenderness and the sauce is sticky and set.
Slice into individual ribs and serve with additional sauce on the side.
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St. Louis BBQ Ribs Recipe | Traeger Grills
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Our St. Louis BBQ ribs are light on ingredients but big on Traeger flavor. Just coat them with Pork & Poultry rub, spritz with apple juice, and sauce for your new favorite rib recipe.
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How to Barbecue Championship Ribs
Want to improve your backyard or competition bbq: check out these classic DVDs —
A few years ago, I produced a couple of feature length DVDs on the subject of championship barbecue. This is a clip from the second DVD, Barbecue Secrets: The Master Guide to Extraordinary Barbecue Cookin', that goes into considerable depth on the whole process of how to cook low & slow style barbecue from three world-champion cooks, and restaurateurs.
In this video clip, Terry Black, of Super Smokers BBQ shares his tips how to cook barbecue ribs that are rich in flavor, and come apart with your fingers (forks and knives not required). This is really no exaggeration, the attention to detail, and the care and knowledge he applies to his cooking is indicative of how these competition cooks approach their work, and simply how out of the ordinary their ribs compare with most backyard cooks.
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How to cook ribs on a Traeger or Camp Chef! 2023 Go-to Recipe!
In this video I walk you through my process for making delicious pork ribs on my Camp Chef Pellet grill. The goal is to give you the confidence to make great tasting ribs. It may not be a competition rib in the end, but I guarantee your friends will want to come over for your ribs after you make the mistake of inviting them over the first time! ????
St Louis Cut Pork Ribs
St Louis Cut Pork Ribs
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