Baby Back Ribs
-Dry Rub- Choose your favorite spices but keep it simple.
-BBQ sauce- Your favorite sauce from the store
-Apple Cider Vinegar
-Ribs- I always buy from Rudolph’s Meat Market in Dallas- baby backs or St Louis Style Ribs
Wash ribs thoroughly in the sink then pat dry
Cover the ribs in dry rub and let marinate for at least 3 hours prior to cooking. I recommend pulling them out of the fridge about an hour before cook time to get them to room temperature
Sear ribs on both sides- bone side down first. Depending on the heat I would at least do 5 mins a side…you don’t want to burn them but at least get them somewhat crispy looking on the outside
After searing wrap the rib racks individually using heavy duty tin foil… Its important that they are wrapped well so that the juices stay inside the foil. Place the racks in the oven and let them cook for an hor at 300
After cooking for an hour remove the racks from the oven. Mix your BBQ sauce with a tiny bit of apple cider vinegar…I usually try to eye ball it to where about 10pct of the mixture is vinegar. Open up the foil and baste the ribs in your sauce mixture. After basting wrap them back up in foil and let them cook for another hour at 300 in your oven
After the second hour of cooking remove the ribs from your oven and let them rest in the foil for at least 30 mins- very important
Unwrap the ribs and eat away!
Always cook park (rib, butts, shoulder) low and slow. 225° is the ideal smoker temperature.