Smoked Baby Back Ribs

Smoked baby back ribs are always a crowd favourite at any BBQ restaurant or backyard BBQ. I love it when the baby back ribs fall off the bone. Others love to bite into the rib and feel like they need to work a little harder for it. However you choose to cook your baby back ribs, just make sure you remove all of the membranes. There is nothing worse than having a piece of membrane in your mouth that is impossible to chew.

Ingredients Ð Serves 5

* 3-4kg smoked pork baby back ribs, make sure there is a lot of meat along the top of the bone

* Rub

* 500ml apple juice

*BBQ sauce

*Mallee root charcoal

*Apple Wood or Cherry Wood

Procedure:

* Prepare the smoker by lighting the mallee root charcoal. The cooking temperature should be around 120¡ C.

*Prepare ribs by removing the membrane from the underside of the bones with a boning knife (this will allow the smoke flavour to penetrate the entire rib and make the meat fall apart tender).

* Apply the rub onto the ribs to cover all surface areas. Wrap the ribs in cling wrap and leave them in the fridge overnight.

*Remove the ribs from the refrigerator 1 hour before cooking to allow the meat to come to room temperature.

* Smoke the ribs at around 120¡C for 3 hours, remembering to add charcoal and wood chunks to maintain temperature and smoke.

* Wrap the ribs in foil, but before completing closing the foil over, pour in a Splash of apple juice, which will be absorbed by the ribs during the remaining 2-hour cooking process.

* Ribs will be done when the meat is tender in around 5 hours.

*Remove ribs from the smoker and allow to rest for 30 minutes.

* Baste with BBQ Sauce (optional)

HOT TIP:
Make the sauce outside, as the fumes from the bourbon are very strong
Check out more delicious pork recipes
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