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Baby Back Rib Smoker Recipe. Set the smoker at 275f (135c) with apple bisquettes and use bbq sauce on them near the end of the smoking process. The first stage is smoking ribs unwrapped for two hours, the second stage is wrapping the ribs in foil and smoking them for a further two hours, and in the final stage, you remove the foil from the ribs and cook them for one more hour.
AMAZING Crockpot Ribs Delicious Slow Cooker Baby Back Rib Recipe from www.laurengreutman.com
The ribs were very tasty, but were alittle dry. Rub sriracha sauce all over the ribs, then sprinkle kosher salt and black pepper. Place the ribs in a 250 degree oven and bake for 2 hours.
Continue To Smoke For Another 30 Minutes Or Until The Ribs Are 200ºf (93ºc).
Leave them in there for an additional 10 minutes. Cover each piece with yellow mustard. Coat the ribs with dijon mustard on both sides and generously season the ribs.
Fold The Foil Layer Around The Ribs, Being Careful To Form A Tight Seal.
Prepare ribs by removing the silver skin from the bone side of the ribs using paper towel. Seal up all but one end of the foil, pour ⅓ of the braising liquid into each foil packet. Preheat your electric smoker to 225 degrees with hickory wood.
Sprinkle Evenly On The Front And Back Of Both Racks Of Ribs.
Cook them for 4+ hours until the internal temperature reaches about 185*f. Wrap the ribs in aluminum foil and smoke meat side down at 225 degrees for 2 hours. Brush each rack with the sauce you used before you started cooking the ribs.
Put The Ribs Back On The Smoker Bone Side Down.
Allow them to smoke for 3 hours and occasionally refill the wood chips and water pan every hour or 45 minutes. Rub sriracha sauce all over the ribs, then sprinkle kosher salt and black pepper. Trim off any excess fat, and then pat dry with a paper towel.
Wrap In Plastic Wrap And Chill In Fridge 4 To 8 Hours.
Remove the ribs from the smoker and place them on the foil, again with the bone side facing down. Smoke at 285ºf (140ºc) for approximately 4.5 hours. Make sure the ribs are bone side up so the meaty part of the ribs are in the braising ingredients.
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