Baby Back Ribs from The Original Black's Barbecue
Baby back ribs are actually loin back ribs. They don't come from a baby pig, it's just a marketing term! They're smaller than spare ribs or St. Louis ribs, and they come from higher up on the pig, closer to the spine, which also makes them a little leaner than spare ribs. Spare ribs, on the other hand, come from closer to the belly.
Instructions
Picking Them Out
- Look for marbling - those little flecks of fat in between the meat fibers. You want a good balance!
- The meatier the better, you don't want too much exposed bone.
- The thin layer on the bottom is the membrane. A lot of people pull it off, but Barrett recommends leaving it on!
Once Out of the Package
- Good news, it doesn't need a lot of trimming! Only trim anything that's hanging off. Then season with Black's Dry Rub, giving it a nice light coating on both the top and bottom. Rub it around to make sure it's even.
Smoking
- Set your smoker at 275 degrees (if you're not sure, start at 225 or 250). Cook for 3-4 hours, but check after a couple of hours to see if it's tender.
Slicing
- Slice with the bottom of the bones pointing away from you. Use a nice sharp knife and get the handle of your knife nice and tall so that you can get through the bones. Follow the natural curve of the bones and you're all set!
Notes
Tips courtesy of The Original Black's Barbecue.
