Ol’Hick Baby Back Ribs
Cooking Pellet Type
Ingredients
Ribs
- Baby Back Ribs
- Olive Oil
- Heavy Duty Aluminum Foil
Rub
- ¼ cup Kosher Salt
- ¼ cup Turbinado Sugar
- 3 Tbsp Chili Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Cayenne Pepper
- 0.5 Tbsp Onion Powder
- 0.5 Tbsp Black Pepper
- 1 Tsp Coriander
- 4 Tbsp Butter (per rack)
- ¼ cup Paprika
Directions
- Prepare rub in a small bowl. The rub should be plenty for multiple racks of ribs and some leftover. We prefer to double the rub recipe and store it for next time.
- Start your pellet smoker and set to 225.
- Remove the membrane on the back of each rack. The easiest way to do this is by scoring the membrane in the middle from end to end. Use a paper towel to easily grip the membrane.
- Rub down each rack with olive oil that will allow the rub to stick to the ribs. Proceed to rub the racks.
- They can be placed immediately on the pellet cooker or allow to rest in the fridge for 1.5 or more hours for best results.
- Place on the pellet smoker, bones down for 2 hours.
- As the 2-hour window approaches, prepare your foil wrap.
- Lay out a piece of heavy duty aluminum foil and place 2 Tbps of cut up butter around the length of the ribs. Sprinkle some brown sugar on the butter, followed by honey and some of the rub.
- Remove the racks from the smoker and place meat side down on the butter mixture. Repeat the process of butter, brown sugar, honey, and rub on top of the rib bones. Seal up the pack and place back on the pellet smoker.
- Ribs will be done anywhere from 1.5 to 2 hours later. Check at 1.5 hours.
- Optional: Remove ribs from foil back and place on pellet smoker (meat up) and sauce if you would like. Keep them on there for around 30 minutes and you are good!
Cooking Pellet Type
Ingredients
Ribs
- Baby Back Ribs
- Olive Oil
- Heavy Duty Aluminum Foil
Rub
- ¼ cup Kosher Salt
- ¼ cup Turbinado Sugar
- 3 Tbsp Chili Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Cayenne Pepper
- 0.5 Tbsp Onion Powder
- 0.5 Tbsp Black Pepper
- 1 Tsp Coriander
- 4 Tbsp Butter (per rack)
- ¼ cup Paprika
Directions
- Prepare rub in a small bowl. The rub should be plenty for multiple racks of ribs and some leftover. We prefer to double the rub recipe and store it for next time.
- Start your pellet smoker and set to 225.
- Remove the membrane on the back of each rack. The easiest way to do this is by scoring the membrane in the middle from end to end. Use a paper towel to easily grip the membrane.
- Rub down each rack with olive oil that will allow the rub to stick to the ribs. Proceed to rub the racks.
- They can be placed immediately on the pellet cooker or allow to rest in the fridge for 1.5 or more hours for best results.
- Place on the pellet smoker, bones down for 2 hours.
- As the 2-hour window approaches, prepare your foil wrap.
- Lay out a piece of heavy duty aluminum foil and place 2 Tbps of cut up butter around the length of the ribs. Sprinkle some brown sugar on the butter, followed by honey and some of the rub.
- Remove the racks from the smoker and place meat side down on the butter mixture. Repeat the process of butter, brown sugar, honey, and rub on top of the rib bones. Seal up the pack and place back on the pellet smoker.
- Ribs will be done anywhere from 1.5 to 2 hours later. Check at 1.5 hours.
- Optional: Remove ribs from foil back and place on pellet smoker (meat up) and sauce if you would like. Keep them on there for around 30 minutes and you are good!