This will also give the dry rub time to penetrate into the meat. Remove the ribs from the smoker and unwrap the foil. I highly recommend cooking the ribs uncovered for two hours and covered for two hours. Smoked Baby Back Ribs. This part will steam the ribs and make them very tender. While the charcoal is getting ready lower the charcoal basket of unlit charcoal down into the barrel. Cook for 6 hours. You want to keep your cooking temperature around 225 degrees through out this process. These are a little different than the 3-2-1 method that weve previously demonstrated in tha. I normally use 4 to 5 chunks to start.

Brush the top side of the ribs with BBQ sauce. If your smoker isnt already on now is the time to get it going. When all the racks are ready and seasoned its time to hang the baby back ribs on a barrel smoker. Cover the ribs liberally with your favorite BBQ seasoning. I normally use 4 to 5 chunks to start. Let burn for 10-15 minutes. Now you are ready to smoke your Baby Back Ribs. Cook for approximately 3-4 hours for St. Once the charcoal is ready pour it into the top of the charcoal basket and spread it out a little for more even heating. Once your smoker is up to temp add each rack of ribs meat side up and then close the lid.

Remove the membrane from the backside of each slab. When all the racks are ready and seasoned its time to hang the baby back ribs on a barrel smoker. Place the ribs in your smoker with 5 to 6 wood chunks on top of the hot coals for smoking. Remove the ribs from the smoker and unwrap the foil. Set the intake to your altitude setting. Now you are ready to smoke your Baby Back Ribs. Pull when the meat is tender check doneness with the toothpick method or using a thermometer. While the wood burns down mix salt pepper garlic powder onion powder chili powder and cumin together. Add ribs to the smoker bone-side down once a thin blue smoke appears. Brush the ribs with barbecue sauce dot them with butter wrap them tightly in foil and continue smoking until the ribs are ultra tender.

Place the ribs back in the smoker and allow to cook until the meat temperature reaches 195F again. When you are ready to smoke the ribs you want to get your smoker up to 225 degrees and add a few chunks of cherry wood. Let burn for 10-15 minutes. Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F 121 degrees C. You should have a light blue smoke coming from the smoker. Cooking should take about 3 hours. 1 Wrap ribs in foil and return to the smoker and cook for 1 hour with just heat. During the first three hours of cooking your smoker temperature should be around 180-225 degrees. Cook for 6 hours. Check in and look at the ribs each hour until familiar with the Pit Barrel cooking process.

This part will steam the ribs and make them very tender. Ad 20 Off One Item Free Shipping. When you are ready to smoke the ribs you want to get your smoker up to 225 degrees and add a few chunks of cherry wood. Let burn for 10-15 minutes. Apply the rub to both sides of the ribs. Remove the ribs from the smoker and unwrap the foil. Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F 121 degrees C. Dump into the basket of the Barrel House Cooker. Sprinkle the dry rub on the ribs and let them sit until the smoker comes to temperature. Use the provided hooks piercing the racks under the second bone.