Smoked Baby Back Ribs
ID: ae858467...
Learn how to smoke competition-style baby back ribs on a pellet grill. Matt Pittman from Meat Church BBQ guides you through seasoning with a fajita rub base and a heavy honey bacon rub layer, smoking at 275°F, wrapping with sweet ingredients, and finishing with a delicious glossy glaze for a perfect tender bite.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prep ribs by removing the membrane and coating them with yellow mustard as a binder. → Apply a light layer of Fajita Rub followed by a heavy layer of Honey Bacon BBQ Rub on both sides, letting it adhere for 15 minutes. → Smoke meat-side up at 275°F with hickory for 2 to 2.5 hours, spritzing once or twice with apple cider vinegar. → Double-wrap the ribs meat-side down in foil with brown sugar, butter, and Rib Candy, then smoke for another 1.5 hours until tender (203°F-205°F). → Unwrap, brush with a warm mixture of BBQ sauce and Rib Candy, and smoke unwrapped for 10 minutes to set the glaze before slicing.
Cooking Steps
Brief Cooking Order
Prep ribs by removing the membrane and coating them with yellow mustard as a binder. → Apply a light layer of Fajita Rub followed by a heavy layer of Honey Bacon BBQ Rub on both sides, letting it adhere for 15 minutes. → Smoke meat-side up at 275°F with hickory for 2 to 2.5 hours, spritzing once or twice with apple cider vinegar. → Double-wrap the ribs meat-side down in foil with brown sugar, butter, and Rib Candy, then smoke for another 1.5 hours until tender (203°F-205°F). → Unwrap, brush with a warm mixture of BBQ sauce and Rib Candy, and smoke unwrapped for 10 minutes to set the glaze before slicing.
Introduction
Learn how to smoke competition-style baby back ribs on a pellet grill. Matt Pittman from Meat Church BBQ guides you through seasoning with a fajita rub base and a heavy honey bacon rub layer, smoking at 275°F, wrapping with sweet ingredients, and finishing with a delicious glossy glaze for a perfect tender bite.
Step 1
Prep the ribs by ensuring the membrane on the bone side is removed (use a dry paper towel to grab and peel it off). Apply a thin layer of yellow mustard evenly on both sides to act as a binder.
Step 2
Season the bone side first. Apply a light base layer of Dia de la Fajita Rub, then pat it in gently.
Step 3
Apply a very heavy, liberal layer of Honey Bacon BBQ Rub over the bone side, then pat it in.
Step 4
Flip the ribs over to the meat side and repeat the process: apply a light base layer of Fajita Rub, followed by a heavy layer of Honey Bacon BBQ Rub. Let the seasoned ribs sit for about 15 minutes to allow the rub to adhere and sweat out.
Step 5
Place the ribs meat-side up on the smoker preheated to 275°F using hickory wood. Smoke for 2 to 2.5 hours. Spritz the ribs 1 or 2 times with apple cider vinegar, starting about 1.5 hours into the cook.
Ingredients List
Important Notes
Always remove the membrane from the back of the ribs; it allows the seasoning to penetrate better and results in a more tender bite.
The yellow mustard used as a binder will not affect the final taste of the ribs; it only serves to help the seasoning adhere.
Double-wrapping with foil is recommended to prevent any rib bones from puncturing the foil and releasing the sweet braising liquids.
A perfectly cooked rib should pull away clean from the bone when you bite it, but should not be mushy or fall completely off the bone on its own.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...