Baby Back Ribs

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Baby Back Ribs
As we embark on summer, it’s only fitting that we prepare for the season by considering some great barbecue. While we are fortunate to have a number of great barbecue restaurants in Frisco, there’s a satisfaction in preparing your own that is unmatched. Coupled with some homemade coleslaw, rolls, and a cold beverage, your ribs can be a hit! And, the good news is, ribs are truly easy! Follow only two basic tips, and the rest is up to you.
Prep Time 1 hour
Cook Time 5.5 hours
Passive Time 10 minutes
Servings
Prep Time 1 hour
Cook Time 5.5 hours
Passive Time 10 minutes
Servings
Instructions
  1. Start your smoker. I use a Traeger Wood Pellet Grill/Smoker, but there are several other reputable brands that produce great results. Or, alternatively, preheat your kitchen oven to 220 degrees.
  2. Remove the membrane from the ribs as described below in "Notes."
  3. Dry both sides of the ribs by patting them with paper towels.
  4. Generously coat both sides of the ribs with your favorite rub. This can be your own mixture of sugars, salts and peppers, or there are a number of commercially available barbecue rubs. My favorite commercially available rub is John Henry’s Wild Cherry Chipotle Rub, though I add a little cayenne pepper for some zip! To prepare your own rub, simply Google “Pork BBQ rub recipe” and you will find an endless list of possibilities. You can mix and match. If you like a little heat, “kick it up a notch” – your choice. Have fun!
  5. Place the coated ribs, meat side up, in a prepared smoker for three to four hours. (If you are using an oven, place ribs on a rimmed baking sheet and tent with foil, making sure there is no leakage. You need only wait a minimum of six hours and your ribs will be wonderful).
  6. After three to four hours in the smoker, enclose the ribs, one rack at a time, in heavy-duty foil so there is no leakage and place them on a rimmed baking sheet. (You may choose to add some honey or apple juice at this time). Return the foil-wrapped ribs to the smoker set for 225 degrees or place them in a grill preheated to 225 degrees for two additional hours.
  7. grill preheated to 225 degrees for two additional hours. After two hours, carefully remove the foil (watch out for hot steam) and brush with your favorite barbecue sauce. Return ribs to the grill for about one more hour, until the sauce “tightens” or becomes crispy to your liking.
  8. Let the ribs rest for a few minutes before serving.
Recipe Notes

Remove the thin, papery membrane from the bone-side of the ribs (if your butcher has not already done so). This can be done by working a butter knife under the membrane over a middle bone and pulling it off from the middle out.

LOW and SLOW. No matter how you move forward, ribs should be cooked for at least five to six hours at temperatures no greater than 225 degrees.

Frisco STYLE
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