How to Smoke Baby Back Ribs | Chuds BBQ

hello what's going on everybody welcome back to chad's barbecue my name is bradley robinson and today i'm going to show you how i made these beautiful smoky tender sauced and dry rubbed baby back ribs coming up ribs everybody loves some good pork ribs and if you saw my first cooking video ever you'll know i go into a little bit of detail on the different types of pork ribs you've got your spare ribs which is the bony back side of the pork belly st louis cut ribs which is a variation of spare rib and then you've got your baby back ribs which is the bony back side of the pork loin and that's what we're going to cook today and it is going to be delicious these are baby back ribs aka loin back ribs and just like it sounds like they're located closer to the spine right behind the pork loin so it's got much leaner meat and much smaller bones in there spare rib counterparts when you're shopping for these i really like to try and find ones that have straight bones it's just going to help cutting down the line but just like you say louis cut or a beef rib or something there's not much butchery required so this is a really good beginner cut all i'm really going to do is look for anything that's hanging off any flaps like that just trim it up make it look as pretty as possible sometimes there's these little flappy flappies on the back here just take care of those but because i'm cooking on a high convection offset smoker i'm not too worried about the membrane some people like to take them off but on my cooker they crisp up real nice and are never an issue for me i'm just going to take this part down a little bit these are ready to get rubbed down and hit the smoker because this is loin meat and they're much leaner than spare ribs they're also lacking in a bit of flavor which is a great opportunity to employ some more complex rubs your favorite barbecue rub is great so today i'm gonna hit one of these with classic chud rub gonna keep it kind of a dry rub memphis style and on the other one we're gonna go straight salt and pepper barbecue sauce more of a texas style and we're gonna see which one we like better these damn flies just gonna give this a nice heavy coating this rub is pretty simple about two parts pepper one part salt paprika garlic other flavors in there but we're just gonna give it a nice heavy coating can't really go too heavy with a good barbecue rub but you can make your own get one off the shelf it's all good very nice and for this one we're just going to get a nice even coating of salt all the way around not too much not too little and then some good old black pepper may have some problems sticking to the membrane side a little bit but not the end of the world not really a big fan of slathers on ribs either i feel like it creates a bit of a barrier between the rub and the meat kind of deter smoke from really getting some good color on the meat as always you can let the salt sit for a little bit dry out some moisture and then that'll also help the pepper stick or whatever else you're putting on there not too worried about it though a lot of people too will let these rubs sit on in the fridge overnight or for a few hours and that's a great way to go about it i don't find that there's too much difference so i'm going to let these chill out here probably put some foil over them to keep the flies away but as soon as the fire gets started we're gonna throw them on [Applause] there's a snake in my boot there's a snake in my boot baby all right fire is up to temp these ribbies are looking real nice the rub has dissolved on there nicely not going anywhere so we're going to throw them on this here pat a little smoky there bud on the pit they go and when you're putting these on you want to make sure you put them on nice and straight again just to keep the bones straight so it's a little bit easier to slice down the road once they're cooked up we're going to cook these right around 300 degrees for a few hours and we'll check back in [Music] we're a little over an hour into this cook and let's see how these ribbies are looking looking very nice pretty much the same color this is the salt and pepper rib as you can see it's got a really nice red color to it from all the smoke definitely getting some good smoky penetration back here we've got the chud rub on here and you can tell that the bark is really set on both of these that's really what i'm looking for but i think it's about trying to give these bad boys a flip my basic philosophy with cooking ribs like this is to wait until the seasoning is really on there it's not going to brush off it's set on really nice and that's because as soon as possible i want to be able to flip these to start cooking the underside a little bit more and the reason i don't just start them out bone side up is because then the presentation side the bark would get all smudged on the grate itself some of the seasoning may fall or drip off so basically put them on bone side down let the rub set flip it we're gonna let this cook for another hour or so so then we can flip it back over and start applying our sauces or spritzes or whatever we're gonna do smells good already though and looking at these membranes they're already starting to crisp up and they look pretty cooked already so this probably won't take too long on this side for our chud rub dry rub ribs we are gonna keep them dry throughout we're not gonna add any sauces or spritzes but for our texas style salt and pepper ribs we are going to start spritzing them at this point so to do that we're going to make a barbecue sauce spritz starting with starting starting with some good old-fashioned barbecue sauce of course i am rocking the lorry and lewis beet barbecue sauce on sale now at leroy lewisbbq.com simply just gonna add some barbecue sauce to this pot y'all then i'm gonna add in just enough water to thin it out to make it pourable and by pourable i mean spritzable very nice we're not trying to cook it too much you don't want to melt the spray bottle but it's always nice having a warm spray now we're going to send it through this mesh strainer here and that's strictly because the lauren lewis sauce is full of black pepper and i'm going to pull that out because one we've already got plenty on the ribs and two it'll clog up the spritz bottle so pulling that out will make your life a whole lot easier and it goes beautiful always a good sign when some grease starts pooling up in the bones but if these backsides are looking real nice so i'm gonna flip these over and start spritzing oh beautiful oh look at that oh god beautiful red color beautiful flavor oh the beets very nice so for our texas style ribs we are going to hit them with a little bit of butter wrap them up in foil but for our dry rub memphis style ribs we're going to leave them uncovered the whole time but we are going to top them with a little bit of a sweet rub a lot of times you could go back through and put your same rub on it but because of the amount of pepper and chud drop i don't want to add any more of that so i'm going to make another one real quick starts off with one cup of brown sugar we're also going to add a quarter cup of onion powder quarter cup of garlic peanut and about a half a cup paprika basically this is a real sweet and savory rub that's gonna add mostly sugar to the party also reinforcing all the other flavors that are in chud rub let's do it smoky ow that was hot as you can see that barbecue sauce spritz really cooked on added some really nice color some good caramelization and these bad boys are looking super tasty so when we're wrapping these ribs we're going to put them bone side up and that's so all the juices and anything that continues to cook will hit the meat side as opposed to just being in this valley here and while we're at it we're also going to give it a few more spritzes of our loquacious barbecue spritz and because we're using pork loin back ribs today they are notoriously pretty lean so might as well just dump some butter on there can't go wrong with a little extra butter folks so we're gonna now wrap these up in this butter and sauce and we're going to toss them back on and let them cook until they hit an internal temperature of about 200 205 or until they feel tender right now both of these racks are right around 180 degrees so this won't take long as for our dry guys this is what we got this is what we're looking at they're looking nice and dark really got the kind of almost a texas style bark on them even though we're trying to go memphis style here but hey what can i say so for this we're going to take our rub that we just made and we're just gonna add that right on the top and again this is mostly brown sugar and when we put this one back on the pit all this brown sugar will melt and we'll end up with some really nice caramelized sticky gooey dry ribs all right we are about six and a half hours into this here rib cook and these bad larries are ready to come off the smoker [Music] these are registering internal about 200 degrees and that's exactly what we're looking for nice and tender all the way through 204 degrees very nice all right we're gonna let these rest for a good long while this is a really good key for baby back ribs because the meat is so lean the longer the rest the better the bite is going to be so i will see y'all in a little bit all right after resting for a good 30 45 minutes these bad ladies are ready to dive in and just based on appearances alone you can really see a difference between the foil wrapped ribs where the bones are starting to pull back and that's because of all the steam and extra moisture that was in there to help these cook so i think it's time we dive into these and see which ones we like better let's start with some of these dry ribs shall we i'm gonna go with the classic dexter russell brisket knife barbecue knife you can see right where the bones are so makes it pretty easy very nice beautiful nice crunchy dry rub bark on the outside got some really nice tender meat the sweetness from that finishing rub is phenomenal clean off of the bone of course and these are nice and meaty too moving on let's cut into this one oh that's way softer beautiful color on there nice and glazed i really like this spritz barbecue sauce very tender mm-hmm i mean that if that's not a sign of a good rib right there i don't know what it is clean off the bone even bite marks i like the flavor of these ones better memphis you know what's up when it comes to baby backs there's a little lollipop you don't mind if i do you know what i'm gonna do a little double bag a little monagio going with the saucy going with the saucy that deep red it just seem like classic ribs you know goddamn these are good wow all right y'all and that is it that is my version of baby back ribs these are a super fun quick cook that i really hope you give it a try if you do give it a try hit me up on instagram chugs bbq i'd love to see what you all are cooking if you enjoyed this video please like and subscribe to the channel it helps me out so much head over to chudsbbq.com for all pit inquiries wait lists and all that good stuff let me know in the comments below what you want to see me cook next and until the next time i see you please go cook something outside peace

Channel: Chuds BBQ

Views: 176,945

Keywords: Smoked, Pork Ribs, Backyard BBQ, Rub, Barbecue

Id: IwEqR62MSsQ

Length: 11min 40sec (700 seconds)

Published: Tue Sep 08 2020