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We hope you got benefit from reading it, now let’s go back to lee's home smoked baby back ribs recipe. To cook lee's home smoked baby back ribs you only need 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lee's Home Smoked Baby Back Ribs:
- Prepare 3-4 Pound Slab of Baby Back Ribs
- Provide Your Favorite Seasoning Rub
- You need Plain Prepared Yellow Mustard
- Take 3 Handfuls Wood Chips Soaked (I like hickory)
- Provide 4-5 Tablespoons Butter or Margarine
- You need 8-12 Ounces Your Favorite Beer
- Take 1/4 Cup Dark or Light Brown Sugar
- Use 250 Degrees Preheated Oven
- Prepare as Needed Heavy Duty Foil
Instructions to make Lee's Home Smoked Baby Back Ribs:
- Liberally season both sides of your ribs with seasoning rub. Liberally coat both sides with yellow prepared mustard. Cover and refrigerate for 24 hours.
- 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.
- 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.
- 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.
- 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.
- 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.
The perfect tender, fall-off-the-bone, flavorful baby back ribs. Whenever it's someone's birthday in our family, we hit the trifecta of restaurants — Joe's BBQ, Liberty Market, and Joe's Farm Grill. Ribs are my go-to when I'm in the mood for some smoked meat. Unlike larger cuts of meat like brisket - which I do love - you can throw a rack of ribs on the smoker at noon and have them done by dinner time. And it's just plain easy to get great results every time.
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