Pork Loin Baby Back Ribs

I tend to do 3 slabs at a time, which is plenty for me, my family, and friends. First before you do anything I recommend getting prepared. You will need paper towels, container to put your ribs in, and philips head screw driver. You can lather your ribs in a marinade, rub with some dry seasoning, or obviously a combination of both.

The first step is to remove the membrane on the boney side of the ribs. I find that inserting a philips head screwdriver just under the membrane works best. It is very thin and reminds me sausage casing. Grab a paper towel and pull the membrane the length of the ribs. By removing this membrane will allow smoke and heat to easily penatrate the ribs. Now you are ready to give your ribs a quick rinse and dry.

Next apply your rub or marinade. I have been very partial as of late with dry rubbing. I have found a combination of rubs that work great. I use Willingham's Championship Rub'n BBQ Spice and Master Que. Sprinkle a light even layer of Master Que. Rub it in. Next cover the ribs completely with Willingham's and massage it in until the seasoning is moist. Place your ribs in a container for a minimum of 6 hours, but not more than 12 hours.

Set your grill for indirect heating. Whether you are using a Traeger wood pellet smoker or a large Weber, your goal will be the same. I like to heat my grill to about 375-400 degrees and then back it down to 200 degrees with smoke. You can use a mop or spray bottle with half water and half apple cider vinegar to baste your ribs every 30 minutes. Keep your ribs moist. I will smoke my ribs for about 5-6 hours at this temperature or until the ribs bones noticebly start appearing as the meat pulls back. A sure sign your ribs are done- give them a bend. If the ribs start to seperate or break they are done. If you like a wet rib you can at this point add some of your favorite Barbecue sauce.

I like eating ribs all week and will cook them in bulk. If you have a Food Saver you will find this a great way to store your ribs. Wrap your ribs in Heavy Duty Tin Foil. The regular stuff just rips and tears. Place them in the frigerator for atleast 8 hours to cool them and let the juices relax. I then cut the slab into 2 equal sections and vacuum seal them and place in the freezer. Once frozen reheating is a snap. Throw your ribs in their Food Saver bag directly into a pot of boiling water. Boil for 20 minutes and you are good to go. They will taste just as they came off the smoker.