Smoked Baby Back Ribs on my Pit Boss Austin XL using hickory and cherry pellets. I smoked these ribs for almost 4 hours at 250 degrees. I first started out by getting these out of the package and rubbing off any excess moisture. Then I trim off any silver skin and excess fat that won't render in the cook. After that I peel the membrane off of the baby back ribs. If you're using a binder go ahead and get it on the ribs. Next use whatever seasonings you're going to use. I started out with a base layer of salt pepper and garlic then over the top of that I used a bbq rub. Use whatever is your favorite. After your ribs are seasoned go ahead and get them on your smoker at 250 degrees. Smoke until the rub is set which for me was at 1.5 hours. Spray down the ribs with a mixture of 50/50 water and apple cider vinegar. Spray again after another 45 minutes. At around the 3 hour mark they should be good to pull off and wrap. I double wrap these ribs in aluminum foil. I start out with a base layer of brown sugar a bbq rub and the 3 little slices of butter. Put the meat side onto this layer then repeat on the bone side of the ribs. Close up this pack of ribs and get back onto the smoker until they reach 200+ degrees and are probe tender. The temp doesn't matter as much as long as the probe goes in and out without ease. Be careful to not over cook these ribs to where they fall off the bone. You want them to still be able to stay on the bone while handling the ribs but tender enough to come off the bone while eating. After that I let the ribs rest for about 15 minutes then glaze them up with whatever bbq sauce you use and get back onto the smoker for 15 minutes then ENJOY!

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MY FAVORITE PELLETS

Oak Pellets: [ Ссылка ]
Cherry Pellets: [ Ссылка ]
Hickory Pellets: [ Ссылка ]
Pecan Pellets: [ Ссылка ]

MY GRILLS

Pit Boss Austin XL: [ Ссылка ]
Weber Kettle: [ Ссылка ]

MY FAVORITE RUBS:

Killer Hogs BBQ Rub: [ Ссылка ]
Joe's Kansas City BBQ Rub: [ Ссылка ]

MY FAVORITE SAUCES:

Joe's Kansas City BBQ Sauce: [ Ссылка ]

BBQ MUST HAVES

Butcher Paper: [ Ссылка ]

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