Filbert’s Smoked Babyback Ribs

Can’t decide if you should use a dry rub or a wet marinade for your smoked ribs this weekend? Well, here is a nice (but not too spicy) recipe that will give you some great practice doing both, while at the same time giving your friends and relatives a look of awe and serious admiration while you show off your tailgatemasterfullness.

(Serves 4 people)

1 Rack of Baby Back Ribs
12 ounces Redd’s Apple Ale
1 Filbert’s Magical Dry Rub
1/4 cup Yellow Mustard
1/4 cup Worcestershire Sauce
1/4 cup BBQ Sauce
2 ounces Vinegar

Get your the yellow mustard and place directly on the ribs (a thin layer) and put the rub on the mustard.

1. Get started by making up a big batch of Filbert’s Magical Dry Rub.
2. Get your the yellow mustard and place directly on the ribs (a thin layer) and put the rub on the mustard.
3. Make up a wet rub by using 1/4th cup of BBQ sauce (whichever your favorite is, Filbert’s is sweet baby rays).
4. Add 2 tablespoons of Worcestershire (again 2 to 3 squirts) and a splash of vinegar.
5. Cover your baby-back ribs with rub and marinade (zip-lock freezer bags work great) for 12 to 24 hours in your refrigerator.
6. For best results use Redd’s Apple Ale instead of water in your smoker..
7. Gradually bring ribs to room temp before placing in smoker. (Very Important)
8. Load up on apple-wood and set your smoker at 175-200 degrees.
9. Place ribs on rack and smoke for 4-6 hours (depending upon thickness).