These BBQ baby back ribs might not be 'World Famous' yet, but they are a definite family and friend favorite of Joe's! We here at Old Time Spice Company were able to coax Smokin' Joe into giving up his recipe and tips for his fabulous baby back ribs and we're here to share them with you!
Smokin' Joe's Thoughts and Methods to Ribs:
You can't beat baby back BBQ ribs done right! Lots of different ways to do them: Grill or Smoke, everyone has their favorite way.
Some like their ribs to fall off the bone when they eat. Smokin' Joe's family prefers a more chewy rib on the bone.
Some like to use the 3-2-1 Method: Smoke the ribs in a smoker for 3 hours, foil wrap 2 hours, BBQ baste 1 hour. The 3-2-1 Method will give you tender fall off the bone ribs.
Some prefer a Mustard Base. I prefer an olive oil base. Have Fun, Experiment! Especially with all of Old Time Spice Company's Rubs!
STEPS: Smokin' Joe's BBQ Baby Back Ribs
Step 1: Spice Selection
BBQ Seasoning has sugar in it which helps set and sweeten the meat.
Pork Rub has a unique blend that smooths out the taste of meat while leaving a nice after taste.
Rib and Brisket Rub has a more tangy taste which kicks in more flavor for a more robust taste.
Soul Food Seasoning is a secret rub. I put it on everything to kick in a little hotter taste but it's still smooth.
Step 2: Meat Selection and Preparation
- 1.75 Grade is standard at stores for baby back ribs but I like a leaner cut when I can find it.
- Bring Ribs to room temperature.
- If Ribs have skin on back peel it off with a pair of pliers.
Step 3: Spice Application
- Next I use Virgin Olive Oil and coat the ribs.
- Then Shake and rub on your favorite Rubs. I use Baron's Garlic Pepper, then Baron's Rib and Brisket Rub or Baron's Pork Rub, then I sprinkle on some Baron's Soul Food Seasoning for a little extra kick and the last but not least I sprinkle on some Baron's BBQ Seasoning.
- I put all the Seasonings/Rubs on both sides of the ribs.
- Let that set in a pan and go fire up the grill.
Step 4: Fire up the Grill
- I start by smoking the Ribs. I smoke most meat at about 220 degrees Fahrenheit. Anywhere from 180 to 230 degrees is good. Lower temperature takes longer for meat to get done but the smoke taste is more apparent.
- Put Ribs on the Grill Bone side down, meat side up.
- I smoke my Baby Back Ribs about 5 hours. When you see the meat pull back from the end of the bone about 1/2 inch they are good.
- A meat Temperature of 175 degrees Fahrenheit is considered done.
Step 5: Baste the Meat in BBQ Sauce
- When you are getting into hour 5 open your grill and baste the top of your Ribs with BBQ Sauce.
- I prefer Hogs 'N Heat BBQ Sauce. It's the best sauce I have found - thick and sweet!
- Pull of the Grill once 175 degrees meat temperature is reached. Let set for a few minutes. Then cut and serve!
Step 5: (Optional 3-2-1 Method) For Fall of the Bone Ribs
- For those wanting a 'Fall of the Bone' rib then first smoke your ribs for 3 hours.
- Then pull the ribs off and place on a pan.
- Add brown sugar to top of ribs.
- Place ribs on tin foil - larger/wider than normal sheets of tin foil if you can find them.
- Curl up sides and ends of tin foil. Add a small amount of Apple Juice to inside the Tin Foil. Seal the Ribs in Tin Foil - completely encase the ribs in the tin foil.
- Place the ribs in Tin Foil back on the Grill and let set for about 2 hours.
- Remove the Ribs again and place them on a pan. Remove the Ribs from the tin foil and baste the ribs with BBQ Sauce.
- I use Hogs 'N Heat BBQ Sauce - best sauce I have found - Thick and Sweet!
- When done take Ribs off the Grill and let stand and let the juices settle into the meat for a short time.