Smoked ribs that take a fraction of the time it takes to make regular ribs. 

Prep Time: 20 minutes

Cook Time: 3-4 hours

Yields: 1 rack of baby back ribs

First, set your smoker to around 250 degrees. While the smoker is heating up, flip your rack of ribs over and cut in between each bone making single ribs. 

Season with your favorite BBQ rub and place on the smoker at 250 degrees for two hours.  

Once your ribs reach an internal temperature of around 170-175 degrees, place them in an aluminum pan with one stick of butter, some brown sugar and Cackalacky Sweet Cheerwine BBQ sauce.  

Mix everything together and cover with aluminum foil. Place back on the smoker for another 1.5 to 2 hours. These come out perfect every time and are great for your next get together or just making them for your family. 

I smoked this on my new Big Green Egg over lump charcoal. I love the quality of this smoker. It holds heat very well, there are a lot of different accessory options and it is easy to move around. You can get all their grills from Casual Furniture World in Winston Salem or Greensboro. They carry the entire line of accessories you need, Big Green Egg rubs and Cackalacky BBQ sauce.  

Ingredients:

1 rack baby back or St. Louis-style ribs

2 T BBQ rub

1 Stick of unsalted butter

2 T brown sugar 

Apple cider vinegar for spritz.

Pit Master Tip

There are a lot of different methods for baby back ribs. You can smoke hot and fast for two hours until a target temperature of 203 degrees or low and slow for five hours. I take the membrane off to penetrate more smoke flavor. You can score it or keep it on. If removing, the easy way is to use a paper towel to peel it away from the back of the ribs.