Perfect Baby Back Ribs

Directions

1. Prep the ribs. Remove the membrane from the back of each rack. Square up the ends and trim away any loose fat or anything that doesn't look like it will cook up appetizing. Squaring up the rack makes the finished ribs look better, and those thin ends tend to dry out during the cook anyway.

2. Season. Apply a medium-heavy coat of Killer Hogs The BBQ Rub to both sides of the ribs. No binder is needed.

3. Smoke at 275°F. Any smoker will work. Cook the ribs for about 2–2½ hours, but don't go strictly by time. You're looking for the rub to fuse into the meat and form a good-looking bark. That's when they're ready to wrap.

4. Make the wrap mixture. Combine the melted butter, apple juice, ¼ cup Killer Hogs The BBQ sauce and 1–2 Tablespoons of Killer Hogs The BBQ Rub.

5. Wrap. Place each rack meat-side down on a sheet of foil. Pour half of the wrap mixture over each rack. Fold the foil over the ribs and tuck in the ends to seal.
6. Cook until tender. Return the wrapped ribs to the smoker. After about 1½ hours, start checking for tenderness. The ribs should feel very flexible through the foil, you should see some disintegration around the bones, and the internal temperature should be around 204–208°F.
7. Vent and hold. Open the foil and allow the steam to escape, then wrap the ribs back up and place them in a dry cooler for 1 hour. Burp the cooler about every 15 minutes to release excess heat and steam. This gives the meat a chance to calm down and reabsorb some of the liquid from the wrap.

8. Glaze. Remove the ribs from the foil. Brush the bottom and top with a layer of Killer Hogs The BBQ Sauce and finish with a light dusting of Killer Hogs The BBQ Rub.

9. Set the glaze. Return the ribs to the smoker for 15–20 minutes, just long enough for the sauce to caramelize and set.