Filbert’s Smoked Babyback RibsMay 11, 2014
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 started by making up a big batch of Filbert’s Magical Dry Rub.
- Get your the yellow mustard and place directly on the ribs (a thin layer) and put the rub on the mustard.
- Make up a wet rub by using 1/4th cup of BBQ sauce (whichever your favorite is, Filbert’s is sweet baby rays).
- Add 2 tablespoons of Worcestershire (again 2 to 3 squirts) and a splash of vinegar.
- Cover your baby-back ribs with rub and marinade (zip-lock freezer bags work great) for 12 to 24 hours in your refrigerator.
- For best results use Redd’s Apple Ale instead of water in your smoker..
- Gradually bring ribs to room temp before placing in smoker. (Very Important)
- Load up on apple-wood and set your smoker at 175-200 degrees.
- Place ribs on rack and smoke for 4-6 hours (depending upon thickness).