HELP! Baby Back Rib Recipe

SCAngler

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Hi All, I’m new to SmokeFire and this forum. I’m trying to find a good recipe/method to cook some “Fall off the bone” ribs. I’ve read so much that I can’t figure out the best way to cook ribs. Something like “analysis paralysis “. I’d be very grateful if one of you BBQ experts could give me a proven recipe for great dry rub/lightly sauced baby back ribs on the SF. Thanks!
 

Dassman5

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Hi All, I’m new to SmokeFire and this forum. I’m trying to find a good recipe/method to cook some “Fall off the bone” ribs. I’ve read so much that I can’t figure out the best way to cook ribs. Something like “analysis paralysis “. I’d be very grateful if one of you BBQ experts could give me a proven recipe for great dry rub/lightly sauced baby back ribs on the SF. Thanks!
Lots of opinions (Perhaps too many) and recipes and taste buds to give a “one-size fits all” recipe.

I prefer to use the tried and true method that I started out my smoking career with. This is from an old Weber handbook that I got some 30 years ago, long before they made the WSM or SmokeFire. You can easily adjust all of the ingredients to fit your taste. I prefer to make my rubs and basting sauces from scratch, but I am certain others will give you lots of ideas as well. As for finish and dipping sauce, I bypass these and tend to have 4-5 different bottled sauces from sweet to dark and smokey and let me family and guest select based on the preference.

As for smoking, I use the either the 3-2-1 or 2-1-1 method depending upon how meaty the ribs are and the cut. This recipe works equally as well on the SmokeFire at 225F. I prefer a mix of Hickory and either Apple or Cherry pellet, but mostly Just the Weber Hickory.

Many also skip the middle wrap, and just continue to smoke and sprite or lightly baste until they get to their desired doneness.

Enjoy...experimenting is almost as much fun as eating!
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bbqking

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I do a dry rub. 3 hours or so at approx 300-325. Spritz with a fruit juice(Apple) every hour. Then I wrap in foil. I put about a half a stick of butter, and about half a cup of the juice in the foil. Per rack. Then up to 350, til the meat reads about 195. Then off and rest for about 20-30 minutes in the foil. Unwrap, cut up. Sauce on the side if wanted. Very juicy and tender. Melts in your mouth. Almost don’t have to cut. Meat just falls off.
 
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SCAngler

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Thanks for the all information. I'll be cooking ribs this weekend!
 
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