Baby Back Ribs!

For today's edition of BBQ I can't live without, we are presenting one of my absolute favorite items - Baby Back Ribs! In contrast of the ribs post we made a while back where we made some savory St Louis Style ribs, in this entry we are breaking down one way to smoke up some baby back ribs with more of a sweet taste profile.

Feel free to tweak these steps to your own liking, but below is how I created the ones you see in the picture. You'll find a complete video breakdown at the links in this post as well.

Ingredients:

Ribs + seasoning

(2) racks of baby back ribs
Your choice of BBQ rub
Unsalted Butter
Honey
Butcher paper

Glaze

2 Tbsp - Apple Cider Vinegar
1 Tbsp - Dijon mustard
1/2 cup - Honey
1 Tbsp - Worchestershire sauce
1/2 cup - Brown Sugar
1 Tsp - Smoked Paprika
1 Tsp - 16 mesh black pepper

Prep and Initial Steps:

Flip ribs over and remove the silver skin. It's easiest to remove with a butter knife to get it started, and then use a paper towel to grip it and pull from one end to the other.
Season the bottom side (the side that had the silver skin) with your choice of bbq rub. Flip the rack over and add a generous amount of rub on the top side.
Preheat smoker to 275 degrees. Add ribs to smoker.
About 90 minutes in, spray the ribs with apple cider vinegar to keep them from drying out. Repeat every 60 minutes or so.
When internal temperature of ribs average about 175 degrees, pull to wrap in butcher paper.
Cut a square of butcher paper and spray with apple cider vinegar. Place (3) 1 Tbsp slabs of unsalted butter on the butcher paper in a row. Drizzle some honey on the butter. You can add brown sugar and/or syrup for additional sweetness.
Place rack of ribs meat side down, bone's curving up on top of the butter and honey.
Fold ribs in butcher paper, tucking in sides to keep butter and honey from pouring out. Wrap up so that butter is on bottom side with bones curving up. Place back on smoker.
When internal temperature of ribs reaches around 190 degrees, start cooking the glaze.
Add all glaze ingredients to a sauce pan and let simmer for a couple minutes and then remove from heat.
Let smoke until ribs reach 195-200 degrees (about 2 to 2 1/2 hours) and pull ribs back off. Unwrap. Pour glaze on top of ribs (bones curving down) and spread around with brush to cover ribs completely.
Put ribs back on smoker for another 5-10 minutes or so to let the glaze set. Pull them off and let the rest for a few minutes and the ribs will be ready to eat!