Lee's Home Smoked Baby Back Ribs
Lee's Home Smoked Baby Back Ribs

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, lee's home smoked baby back ribs. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Place ribs in cup side up and fold in foil to create a packet. The beer, brown sugar and butter will create your sauce. Ribs will be done when a fork easily pokes into the meat. This smoked baby back ribs recipe is one of my secret weapons, and I think you should have it in your arsenal as well (because it will make you a hero at your next barbecue!

Lee's Home Smoked Baby Back Ribs is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Lee's Home Smoked Baby Back Ribs is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have lee's home smoked baby back ribs using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lee's Home Smoked Baby Back Ribs:
  1. Get 3-4 Pound Slab of Baby Back Ribs
  2. Take Your Favorite Seasoning Rub
  3. Get Plain Prepared Yellow Mustard
  4. Get 3 Handfuls Wood Chips Soaked (I like hickory)
  5. Get 4-5 Tablespoons Butter or Margarine
  6. Prepare 8-12 Ounces Your Favorite Beer
  7. Make ready 1/4 Cup Dark or Light Brown Sugar
  8. Get 250 Degrees Preheated Oven
  9. Make ready as Needed Heavy Duty Foil

Home; Recipes; Smoked Baby Back Ribs; Traeger Kitchen. Make these baby backs your new go-to recipe. All you need is a fresh rack, salt, pepper and a little hickory smoke to achieve some serious meat sweats. Take a butter knife or a screwdriver and slip it under the membrane at one end of the slab.

Instructions to make Lee's Home Smoked Baby Back Ribs:
  1. Liberally season both sides of your ribs with seasoning rub. Liberally coat both sides with yellow prepared mustard. Cover and refrigerate for 24 hours.
  2. The next day, let the ribs come to room temperature. Meanwhile prepare your smoker. Soak your wood chips in warm water for around an hour. Let smoker heat up to around 225 degrees.
  3. Place meat cup side up and let smoke with wood chips for 1.5 to 2 hours. I add a big handful of chips about every 30 minutes. Not trying to cook the meat at this point, just to get a nice smoke flavor.
  4. Using double layer heavy duty tin foil, sprinkle the bottom with brown sugar and dot with the butter. Pour in enough beer to cover the bottom. Place ribs in cup side up and fold in foil to create a packet. The beer, brown sugar and butter will create your sauce.
  5. Let cook in oven for approximately 2 to 3 hours. Ribs will be done when a fork easily pokes into the meat. Note: Start checking at about 2 hours.
  6. Let ribs rest around 30 minutes. Slice in-between the bones. Plate as you like and pour the juice's left in the foil all over the ribs. Serve and enjoy. Message me with any questions you might have.

All you need is a fresh rack, salt, pepper and a little hickory smoke to achieve some serious meat sweats. Take a butter knife or a screwdriver and slip it under the membrane at one end of the slab. Pry the membrane up so you get a flap going. Using a paper towel, grip the flap and slowly peel the membrane off of the ribs. Use an instant-read thermometer, such as the Thermapen by Thermoworksto take the temperature of the ribs.

So that’s going to wrap this up for this special food lee's home smoked baby back ribs recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!