Smoked Baby Back Ribs

Difficulty level:

Intermediate

Wow your guests with our Hasty-Bake Smoked Baby Back Ribs recipe at your next cookout. Be the neighborhood’s favorite BBQ pitmaster.

Ingredients:

Baby Back Ribs
Italian Dressing
Butcher Honey Rub or any other favorite honey rub
Meat Church Holy Gospel seasoning
Wood Chunks (Hickory or Pecan preferred)
Butter or Grilling Butter Oil
Apple Juice

Instructions:

Light a fire on Hasty-Bake Charcoal Grill, shooting for a temperature between 225-275ºF.
Pull the membrane from the backside of ribs.
Lightly coat with Italian dressing and rub both sides of ribs.
Cover liberally with a sweet, low salt content rub (Butcher Honey Rub).
Let rest for 10 minutes.
Lightly cover with a salty, savory seasoning (Holy Gospel, Head Country, Hasty-Bake Rub N Spice Seasoning are all good choices)
Let rest another 10 minutes.
Feed the Hasty-Bake grill with smoking wood of choice, adding 2 small chunks every 30-45 minutes.
Place ribs on smoker bone side down for 1.5 hours.
Spritz ribs with apple juice every 30-45 minutes.
Flip ribs to meat side down for 1.5 hours.
Spritz ribs with apple juice every 30-45 minutes.
You’re looking for the color to darken, but not turn black.
Pull the ribs and place on 2 layers of foil.
Baste top of ribs with butter or grilling butter oil.
Season again with your sweet honey rub.
Pour roughly 1/3 cup of apple juice in the bottom of the foil.
Wrap foil tightly as to create a pouch for the ribs.
Return to Hasty-Bake Charcoal Grill for an hour, at roughly 250ºF degrees.
Remove the ribs from the foil, place the bone side down on the grates and let ride for another 30 minutes.
Pull from Hasty-Bake grill and let rest 10 minutes.
Cooking times may vary depending on Hasty-Bake grill temperature. Keep an eye on the meat pulling away from the bone, or meat splitting on the full rack. If you find your ribs are cooking faster than they described the amount of time, reduce each step to meet your cooking temp.
Slice, serve, and enjoy!

Ingredients

Baby Back Ribs
Italian Dressing
Butcher Honey Rub or any other favorite honey rub
Meat Church Holy Gospel seasoning
Wood Chunks (Hickory or Pecan preferred)
Butter or Grilling Butter Oil
Apple Juice

Instructions

Light a fire on Hasty-Bake Charcoal Grill, shooting for a temperature between 225-275ºF.
Pull the membrane from the backside of ribs.
Lightly coat with Italian dressing and rub both sides of ribs.
Cover liberally with a sweet, low salt content rub (Butcher Honey Rub).
Let rest for 10 minutes.
Lightly cover with a salty, savory seasoning (Holy Gospel, Head Country, Hasty-Bake Rub N Spice Seasoning are all good choices)
Let rest another 10 minutes.
Feed the Hasty-Bake grill with smoking wood of choice, adding 2 small chunks every 30 to 45 minutes.
Place ribs on smoker bone side down for 1.5 hours.
Spritz ribs with apple juice every 30-45 minutes.
Flip ribs to meat side down for 1.5 hours.
Spritz ribs with apple juice every 30-45 minutes.
You’re looking for the color to darken, but not turn black.
Pull the ribs and place on 2 layers of foil.
Baste top of ribs with butter or grilling butter oil.
Season again with your sweet honey rub.
Pour roughly 1/3 cup of apple juice in the bottom of the foil.
Wrap foil tightly as to create a pouch for the ribs.
Return to Hasty-Bake Charcoal Grill for an hour, at roughly 250ºF degrees.
Remove the ribs from the foil, place the bone side down on the grates and let ride for another 30 minutes.
Pull from Hasty-Bake grill and let rest 10 minutes.
Cooking times may vary depending on Hasty-Bake grill temperature. Keep an eye on the meat pulling away from the bone, or meat splitting on the full rack. If you find your ribs are cooking faster than they described the amount of time, reduce each step to meet your cooking temp.
Slice, serve, and enjoy!