Baby Back Ribs on Pellet Smoker
Low and slow. With Texas Ribs it’s all about the meat and the smoke… and what seasonings they use, they keep it simple. And there is nothing wrong with simple.
Baby Back Ribs on Pellet Smoker
Low and slow. With Texas Ribs it’s all about the meat and the smoke… and what seasonings they use, they keep it simple. And there is nothing wrong with simple.
Cooking Instructions
- 1
First off, Remove the membrane from the Baby Back Ribs… I always remove the membrane. It will affect your tenderness if you don’t. To get the rub to adhere to the meat I use a light coat of yellow mustard with the basting brush, then sprinkle on the rub. You don’t have to massage the rub into the meat.
- 2
I like to give the ribs a little time to draw in the flavors of the dry rub. Start preparing your smoker. Im using a pellet smoker, you want to get your smoker up to 225 degrees
- 3
I used the 3-2-1 method which is smoke for 3 hours, wrap in aluminum foil for 2 hours and back on the cooking grate for 1 hour or until desired tenderness. When the smoker is up to temperature, place the rib on the cooking grate and smoke for 3 hours at 225 degrees and spray every 35 to 40 minutes with 1 cup of water and 1/2 cup of apple cider vinegar mixed in spray bottle.
- 4
After 3 hours take rib off smoker. Get enough aluminum foil to wrap ribs. Take brown sugar, italian dressing and mix them onto the aluminum foil before placing the ribs meat side down on top of the brown sugar and italian dressing and wrap ribs. Raise temperature to 275 degrees, place ribs back on the smoker for 2 hours. After 2 hours unwrap ribs and place them on the grate and cook for 1 hour or desired tenderness. pair with any sides and enjoy.
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