Fall off the Bone Baby Back Ribs
Baby backs are one of the most popular cuts of pork ribs, they are most often enjoyed when they are Messy to eat. Lots of restaurants that serve their ribs this way will serve them with wet naps, lemon water bowls, buckets for the bones and a direct line to the bathroom to wash your hands (and face) afterwards. Some rib enthusiasts will tell you that these types of ribs, served this way are over cooked and or “mushy” but if this is how you like, I say go for it! Do what you like and let the naysayers enjoy their stay on the bone ribs…. Just not at this party!
- 2 each Rack Pork Back Ribs
- 4 tbsp Yonedas Grannies Gold Mustard Sauce
- 1 tbsp Yonedas Red Seasoning
- 1 bottle Yonedas Chicken and Rib BBQ Sauce
- 2 cups Apple Juice
- Preheat the smoker or BBQ to 250 degrees.Remove the membrane from the back of the ribs and trim up the ends of the racks to be square.
- Slather the ribs in an even coating of the Grannies Gold mustard sauce, this will help keep the ribs moist during cooking but also act as a binder for the rub, so it sticks on there while they cook. Next coat the ribs in a heavy coating of the dry rub on both the top and bottom of the racks. Let them sit out at room temperature for about 30 minutes to allow the seasoning to melt into the meat.
- Get the ribs onto the smoker, bone side down and cook at 250 degrees for about 3 hours. After the first hour you want to spray the ribs with a little bit of apple juice every 45 minutes. This will keep the surface of the meat from getting too dry. Be careful not to wash off all the seasoning though, you should just be spraying a mist.
Wrapping the Ribs
- Lay out a flat sheet of aluminum foil and put the ribs in the center of the foil. Pour ½ cup of apple juice over the ribs and then seal the foil tightly around the ribs. Be careful not to puncture the foil with any of the bones. If you do puncture the foil, just add another layer on top of the first foil layer and wrap tightly. Continue to cook the ribs for an additional 2 hours, no peeking, you don’t want to let any of that apple juice steam escape from the foil.
Finishing the Ribs
- The Ribs should be pretty tender by this point in the cook, so carefully remove them from the foil. Reserve any liquid in the foil and add it to the barbecue sauce until you achieve the consistency you want (slightly less thick than bbq sauce, but not watery). Paint the new sauce mixture onto the ribs and then get them back on the grill for 1 more hour. This last step will set the sauce on the ribs and add some of those nice crispy bits that everyone likes to much.
Serving the Ribs
- Because these ribs will fall off the bone, I wouldn’t attempt to cut them before serving them, these ribs are best served as either a whole rack or a half rack. I like to paint the ribs with any additional sauce right before service, these ribs are designed to be eaten with lots of sauce.
Step by Step
- Preheat Smoker to 250 Degrees
- Remove membrane from backs of ribs
- Season with Mustard and seasonings
- Smoke for 3 hours at 250 degrees
- Wrap in foil with apple juice for 2 hours
- Unwrap and add bbq sauce
- Cook for 1 more hour
- Serve whole racks
- Wash your hands and face
Tried this recipe?Let us know how it was!