The Best Baby Back Ribs I Know How to Cook

I partnered with Tyson to show how I get baby back ribs tender, juicy and looking perfect every time. It comes down to a few things I pay attention to during the cook - and those little details make all the difference.

#TysonBrandPartner #babybackribs #bbq

In this video, I’ll show you what I look for when I’m picking out a rack of ribs, how I know when the bark is ready to wrap, what I’m looking for when I check for tenderness, and why I always give my ribs a good hold before the final glaze.

You can change up the seasoning, the sauce or even the smoker - once you know what to look for along the way, you can make great ribs just about any way you want.

SHOP TYSON x KILLER HOGS BBQ:
https://tinyurl.com/tysonh2q

WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs The BBQ Rub https://bit.ly/3OGctJd
- Killer Hogs The BBQ Sauce https://bit.ly/TheBBQSauce
- Red Handle 5" Flexible Curved Knife https://bit.ly/H2QKnife5
- Disposable BBQ Cutting Boards https://bit.ly/BBQBoards
- BBQ Gloves https://bit.ly/H2Q_BBQGloves

BABY BACK RIBS RECIPE

- 2 racks Tyson Tender & Juicy Extra Meaty Fresh Pork Baby Back Ribs
- Killer Hogs The BBQ Rub
- 1 stick butter, melted
- 1/4 cup apple juice
- Killer Hogs The BBQ Sauce

1. Prep the ribs. Remove the membrane from the back of each rack. Square up the ends and trim away any loose fat or anything that doesn't look like it will cook up appetizing. Squaring up the rack makes the finished ribs look better, and those thin ends tend to dry out during the cook anyway.

2. Season. Apply a medium-heavy coat of Killer Hogs The BBQ Rub to both sides of the ribs. No binder is needed.

3. Smoke at 275°F. Any smoker will work. Cook the ribs for about 2–2½ hours, but don't go strictly by time. You're looking for the rub to fuse into the meat and form a good-looking bark. That's when they're ready to wrap.

4. Make the wrap mixture. Combine the melted butter, apple juice, Killer Hogs The BBQ Sauce and 1–2 Tablespoons of Killer Hogs The BBQ Rub.

5. Wrap. Place each rack meat-side down on a sheet of foil. Pour half of the wrap mixture over each rack. Fold the foil over the ribs and tuck in the ends to seal.

6. Cook until tender. Return the wrapped ribs to the smoker. After about 1½ hours, start checking for tenderness. The ribs should feel very flexible through the foil, you should see some disintegration around the bones, and the internal temperature should be around 204–208°F.

7. Vent and hold. Open the foil and allow the steam to escape, then wrap the ribs back up and place them in a dry cooler for 1 hour. Burp the cooler about every 15 minutes to release excess heat and steam. This gives the meat a chance to calm down and reabsorb some of the liquid from the wrap.

8. Glaze & Set. Remove the ribs from the foil. Brush the bottom and top with a layer of Killer Hogs The BBQ Sauce and finish with a light dusting of Killer Hogs The BBQ Rub. Return the ribs to the smoker for 15–20 minutes, just long enough for the sauce to caramelize and set.

Get the full recipe here: