So, how do we make them? Very simple.
First, we take our baby backs and remove the membrane from the back. Then, we coat each side with simple yellow mustard and rub. We like Oakridge Secret Weapon Pork and Chicken rub.
While the ribs are sitting, I bring the smoker to 250 F and add some hickory and apple chunks to the ash pan for our flavoring smoke. The ribs go on the top rack, then I close the door and walk away for 3 and a half hours. In the last 30 minutes, I very lightly sauce the ribs with our sauce of choice. Since I am on a consolidation kick in the refrigerator, I used the last of our J. Wilbur Spicy Hickory for this cook. Once the ribs have been sauced, I close the door and walk away for 30 minutes. Then, we remove the ribs, let rest for 10 minutes, then slice.
We served these racks with a side of homemade macaroni salad.
What is the difference between these ribs and a rib for competition? Well, competition ribs can be very sweet. You are trying to impress a judge with one bite. So, you have to load it up with flavor and usually flavor = sweet. Sure, one overly sweet and candied rib is fine. But, you would not sit down and eat a whole rack of these for dinner. At least I couldn't. Our ribs for home have a nice sweet heat with a thin layer of sauce.
Don't fret if you don't have a smoker. You can make these in the oven. You just won't have the smoky flavor that the smoking wood imparts to the meat. By adding about 1/2 tsp of Liquid Smoke to your BBQ sauce will help add some smoke flavor. Give them a try. You won't be sorry.
Thanks for stopping by,