Backyard Baby Back Ribs
ID: 0f34fe40...
A simple and delicious way to smoke baby back ribs in your backyard. These ribs are cooked dry-style with a sweet and savory rub, and served with an optional sweet, tangy, and creamy dipping sauce.
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🍳 烹飪流程
Trim the ribs and remove the membrane from the bone side. → Apply the honey mustard slather and Ozark Heat rub to both sides, letting it set. → Smoke the ribs bone-side down at 250°F on a pellet grill with cherry and pecan wood for about 5 hours. → Perform the bend test to check for doneness, then slice between the bones. → Mix the dipping sauce of BBQ sauce, honey mustard, and mayonnaise.
烹飪步驟
簡短烹飪順序
Trim the ribs and remove the membrane from the bone side. → Apply the honey mustard slather and Ozark Heat rub to both sides, letting it set. → Smoke the ribs bone-side down at 250°F on a pellet grill with cherry and pecan wood for about 5 hours. → Perform the bend test to check for doneness, then slice between the bones. → Mix the dipping sauce of BBQ sauce, honey mustard, and mayonnaise.
開場介紹
A simple and delicious way to smoke baby back ribs in your backyard. These ribs are cooked dry-style with a sweet and savory rub, and served with an optional sweet, tangy, and creamy dipping sauce.
步驟 1
Trim any loose meat or bone fragments from the ribs. Use a paper towel to grip and peel off the membrane from the bone side of each rack.
步驟 2
Apply a thin layer of Big Rick's Jalapeño Honey Mustard slather on the bone side of the ribs, then coat generously with the Ozark Heat rub. Let it sit until the rub looks wet and adhered.
步驟 3
Flip the ribs over and repeat the slather and rub process on the meat side. Let the rub set on the surface.
步驟 4
Preheat your pellet grill to 250°F using cherry and pecan pellets. Place the ribs bone-side down on the second shelf.
步驟 5
Let the ribs smoke undisturbed for 3 hours, then open the lid to check color. They should have a beautiful mahogany red color.
材料清單
重要提醒
Using a paper towel provides the necessary grip to easily peel off the slippery rib membrane.
Seasoning the bone side first ensures the main meat side remains undisturbed and ready to go directly onto the grill grates.
Letting the rub set and look wet guarantees the spices adhere properly and won't brush off.
This is a dry-style rib recipe, meaning the ribs are not wrapped or basted with sauce during the cook, preserving a crispy bark.
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