"How to Smoke Baby Back Ribs" shows you how to remove the membrane, season and smoke the ribs without wrapping them in foil. These are sometimes called "competition style" as they are not "falling off the bone" however they are very tender.
I recommend baby backs that are NOT "extra meaty" as this is a marketing term which just means some of the loin meat is still attached. Loin meat is very lean and will be dried out by the time the actual rib meat is tender.
** FAQ **
Q: How do I prepare these pork ribs so they are super tender like at a restaurant?
A: If you love pork ribs that are "falling off the bone", I will be doing a video on that soon. Until then, check out a recipe for this on my website: [ Ссылка ]
Please note that making them "fall-off-the-bones" is technically referred to as "overcooking" the ribs by purists. Don't be dismayed.. if you like them that way then go for it and don't let anyone tell you how to eat your ribs ;-)
Q: What are St. Louis style ribs?
A: This is a spare rib that has been trimmed down and squared up. This makes them look more like a baby back rib but they have more fat content than a baby back rib and they generally require about an extra hour of cook time.
Q: What if I want these to be sticky ribs?
A: No problem.. just brush on your favorite barbecue sauce 3 or 4 times during the last hour of cooking.
Q: Can I season these ahead of time and cook them the next day?
A: Absolutely, in fact, they may even be better that way!
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PRODUCTS USED AND/OR SHOWN IN THIS VIDEO
Red Thermapen Handheld Thermometer - [ Ссылка ]
REC TEC RT-700 Pellet Grill (The Bull) - [ Ссылка ]
Hasty Bake Smoker and Grill - [ Ссылка ]
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FAVORITE PRODUCTS THAT I USE
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Pit Boss 440 with Nascar Logo - [ Ссылка ]
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ThermoWorks Smoke - [ Ссылка ]
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ThermoPro TP19 - [ Ссылка ]
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Mairico Brisket Knife - [ Ссылка ]
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Kitchen Shears: [ Ссылка ]
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Weber Grill Pans - [ Ссылка ]
Wilton 8-cavity Loaf Pan - [ Ссылка ]
Cooling Racks - [ Ссылка ]
Excalibur Dehydrator - [ Ссылка ]
Bayou Professional Injector - [ Ссылка ]
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