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diff --git a/content/baby-back-ribs.md b/content/baby-back-ribs.md deleted file mode 100644 index 6176c63..0000000 --- a/content/baby-back-ribs.md +++ /dev/null @@ -1,31 +0,0 @@ ---- -title: "Baby Back Ribs" -date: 2022-04-15 -tags: ['pork', 'american', 'supper', 'southern'] -author: crazywillbear ---- - -Some classic and delicious baby back ribs. Keep in mind that if you do not have a smoker, a grill with some tin-foil wrapped smoking wood with poked holes will suffice. - -## Ingredients - -- Applewood (or other sweet cooking wood such as cherry or maple) -- 2 baby back rib racks -- 1 container of barbecue rub ([Traeger Pork and Poultry Rub](https://www.traeger.com/rubs-spices/pork-poultry) is recommended) -- Tin foil -- Bag of brown sugar -- Bottle of honey -- Barbecue Sauce ([Oakland Dust, The One BBQ Sauce](https://www.sincerelysf.com/products/oakland-dust-the-one-bbq-sauce-1) is recommended) -- (Optional) A stick of butter - -## Directions - -1. Preheat your smoker to 180 degrees Fahrenheit using applewood. -2. Take the membrane off of the back of the ribs if your butcher hasn't already done so ([tutorial](https://www.youtube.com/watch?v=uQVIMKDpZfg)) -3. Cover both sides of the ribs heavily in your barbecue rub, and let sit at room temp for 30 minutes. -4. Place the ribs bone down (meat up) on your smoker, and let smoke at 180 degrees Fahrenheit for 3 hours. -5. Take the meat out and place on top of two sheets of tin foil. Then, apply a generous amount of brown sugar and honey to both sides of the ribs, followed by a small amount of the barbecue rub. If you have butter, cut it into slices and add it on the meat side (butter is optional). -6. Wrap your ribs in the tin foil and place them back on the smoker at 225 degrees Fahrenheit for 2 hours. -7. Take your ribs out of the foil and place them bone down (meat up) on your smoker. -8. Apply a generous helping of your barbecue sauce to the ribs once every 30 minutes for an hour (twice). -9. Take out of smoker and cover in tin foil, allow to sit for 10-30 minutes before serving. |