Smoked Baby Back Ribs

1. Peel the membrane off the back of each rack of ribs. The membrane, also known as the silver skin, is the thin membrane on the bone side of the rack of ribs. Use a sharp knife to peel up one corner then use a paper towel to grip and peel off. It is important to peel off this in order to allow the smoke to penetrate the meat from the bone side.

2. Grind fresh pepper over all sides of rack and then generously rub your favorite BBQ Pork Rub   over all sides of rack. Wrap and place in refrigerator for at least an hour, overnight preferred.

3. Fill wood chip tray(s) with hickory wood chips that have been soaking in water for at least an hour (this will allow the chips to burn slower and give you more smoke). 

4. Start smoker and keep temperature at around 225 f .  

5. Once the wood chips start to smoke add your ribs (curved side down) and make sure if you are cooking more than one rack they aren’t touching each other. Smoke will only penetrate the meat for about an hour but I like to give my racks about 2 hours of smoke.

6. After 3 hours remove rack(s) and place on double layer of heavy duty foil (curved side up) and drizzle with honey, add a little water or other preferred liquid and wrap (making sure the foil is sealed tightly).

7. Place wrapped ribs back in smoker (curved side up) for 1 ½ hours then remove from smoker and unwrap ribs. Be careful at this point because there will be a lot of liquid and it will be very hot, I cut one end of foil and pour out liquid before removing ribs.

8. Place unwrapped ribs back on grill (curved side down) for about 30 minutes or till desired tenderness.

9. Remove from grill, slather with BOB’S SMOKIN’ SOUTHERN BBQ SAUCE, serve, and enjoy!

You are now the BBQ Master!