Smoked Baby Back Ribs

Note: You'll see a step that requires removing the membrane. Why remove membrane on ribs? It is attached to the underside of the pork rib. This piece of tissue is so leathery and chewy that it will not soften even if you cook the rib for hours. Another reason why it is important to remove this membrane is that it forms a barrier that prevents the flavors of any seasoning or sauce to penetrate the meat.

Smoked Baby Back Ribs

• Smoker or grill

• Meat thermometer

• Heavy-duty aluminum foil

• 1 rack Moody’s baby back ribs

• ¼ C your favorite BBQ rub

• ¼ C your favorite BBQ sauce

1. Peel the membrane from the backside of the ribs. (Moody’s does this; if it hasn’t been done ask for it.)

2. Pre-heat your smoker or grill to 180°F for 15 minutes.

3. Generously season both sides of the ribs with your favorite BBQ seasoning.

4. Place ribs directly on the smoker or grill and smoke for 3 to 4 hours.

5. When the internal temperature reaches 160°F, remove ribs from the smoker or grill and increase the heat to 350°F.

6. While the grill is heating, tear off enough heavy-duty aluminum foil to thoroughly wrap the ribs. Place the ribs in the middle of the foil and slather both sides with the BBQ sauce. Wrap tightly with ribs meat side down.

7. Place the ribs back on the smoker or grill and cook for 45 minutes or until the internal temperature reaches 204°F.

8. Remove from heat and let rest for 20 minutes while still wrapped.