A lot of backyard grillers and smokers are intimidated at the thought of smoking baby back ribs, especially if they have friends coming over for a BBQ. This a fool-proof recipe that only requires two ingredients.
Rinse your ribs with cool water and pat them dry with paper towels. Remove the membrane from the ribs by making a small slice on the bone side then using a paper towel for grip, pull it completely off the rack.
Apply a generous amount of Weber’s Dry Smoking Rub and work it into the meat with your hands. Make sure you cover the entire rack, to include the bottom bone side. Let the ribs sit for at least an hour.
Set your grill up for indirect grilling. I use a Weber Kettle with the Smokenator attachment that turns my kettle into a smoker. Put the ribs on the cool side of the grill and add apple wood smoking chips to the coals and cover.
Keep the grill temperature between 225 and 275 for five hours. Only open the lid to add coals or more smoking chips. The bones should start sticking out of the meat.
Time for BBQ Sauce. Brush KC Masterpiece’s Kentucky Bourbon Barbecue Sauce on the ribs. Wait 30 minutes then brush another coat on. Let them smoke for another 30 minutes to let the sauce caramelize into the meat. Remove, slice and enjoy!