If you’ve been searching for the perfect smoked Baby Back Ribs recipe, then look no further because there are no better BBQ ribs than the ones smoked on a Pit Barrel Cooker…
Smoked Baby Back Ribs Recipe
Before getting into any of the cooking, it’s important to prepare the ribs properly. If you are unsure how, follow the link below. By following these easy steps (and avoiding the common mistakes mentioned) you will end up with competition-ready ribs.
As with (almost) any rib recipe, let’s begin with the rub. Step one, slather the ribs lightly with some yellow mustard. This will act as a binder on which the spices will stick (alternatively you can use olive oil).
Next, apply a layer of your favorite all-purpose rub. Make sure to cover both sides of the meat, plus the edges and any crevices.
Follow up by sprinkling the ribs with some brown sugar. If you are feeling fancy and can get your hands on any, use smoked brown sugar (100% worth it!). Let the rib rack sit at room temperature for 15-30 minutes while setting up the Pit Barrel Cooker.
When the PBC is up and running, it’s time to hang those racks in there! Push the special hook through the rib rack under the second bone to ensure it does not fall apart.
One of the many pro’s of the Pit Barrel Cooker is its space management. Because rib racks are hung vertically, you could easily fit up to 8-10 racks in there!
Once the ribs are on the Cooker, close the lid. Let them smoke for about 3 hours, and then come back to check for tenderness. A toothpick should slide in and out of the meat with little to no resistance.
At this point, it’s time to sauce ’em up! Baste the ribs with your favorite BBQ sauce and place them back on the PBC for an additional 20 minutes.
When ready, pull the ribs off the smoker. Let them rest for 10 minutes before serving.
Exclusive Pitmaster Gear
Latest posts by I Love Grilling Meat (see all)
- Perfect Grilled Beef Tenderloin Steak on the BGE - June 15, 2018
- Best Grilled Pineapple Recipe: Fireball Whiskey Pineapple - June 11, 2018
- Smoked Boston Butt For Pulled Pork on the Mini WSM - June 2, 2018