Smoked Baby Back Ribs
Here’s a really quick and easy guide to smoking some savory and delicious fall off the bone baby back ribs.
PREP TIME
15 mins
COOK TIME
4 hrs
TOTAL TIME
4 hrs 15 mins
COURSE
Main Course
CUISINE
American
SERVINGS
4 People
EQUIPMENT
- LCH-6-6-SK-G2 | This was prepared in an FWE Low Temp Cook & Hold Smoker Oven
INGREDIENTS
- 1 – 2 Slabs Baby Back Ribs
- To Cover Slab Yellow Mustard
- To Cover Slab Premade or Homemade Seasoning Rub
- 3 Cups Preferred Wood Chips (Damp)
INSTRUCTIONS
- Preheat your smoker to 250°F (121°C).
- Trim off any excess and flag ends and remove the back sinew. The sinew is a piece of silver skin that runs along the length of the rib cage covering the back side of the bone.
- Apply the mustard as a binding agent until the entirety of the ribs are covered.
- Generously coat both sides of the ribs to ensure everything is covered.
- Once the smoker is preheated, add the dampened wood chips and then place the ribs directly on the grill grates of your smoker and set a timer for 6.5 hours.
- Remove ribs from the oven and enjoy!
VIDEO
GALLERY
NOTES
LCH-6-6-SK-G2 Equipment Settings for Ribs:
- Set a 4-hour smoke time.
- Set a 250°F (121°C)cook temperature.
- Ensure the cook method is set to “Time” and set the timer for 6.5 hours.
- Set a 155°F (68°C) Hold Temperature.
- Vents open all 4 stages of cooking.
- Add your preferred wood chips.
- Add about 1 quart of water to the drip tray.
- Insert Ribs directly on the rack and press the start “▶” button to begin the cook.
- Once the cook cycle is complete, remove the ribs from the oven and enjoy!
