LEW’S BABY BACKS

LOW & SLOW

COOK TIME 6H +1H DRY BRINE

SMOKER TEMP. 225°F UPPER RACK

WOOD COMPETITION BLEND PELLET

SERVES 6 HALF RACK

DIFFICULTY ●●○ MODERATE

SOURCE LEW HOUSE RECIPE

INGREDIENTS

3 RACKSbaby back ribs, scored membrane

MIX OF2 parts kosher salt, 3 parts 16 mesh black pepper

MIX OFraw honey and french's yellow mustard

1/8 CUP(per rack) ollies original bbq sauce

1/8 CUP(per rack) organic apple juice

1/4 CUPapple cider vinegar

A BIT OF(optional) bbq sauce, your choice

METHOD

Score the membrane on the back of the ribs.

Mix your honey and mustard together and slather each rack up.

Throw your salt and pepper into a shaker and season generously until its coated on all sides, yes, do NOT forget the sides.

Pop them back in the fridge for 1 hour and get the smoker and pellet tube set up for 225°F.

Throw your ribs on the upper rack of the smoker for 3 hours, after 2 hours spritz with ACV every 20 minutes.

Wrap in aluminum foil meat side down with your apple juice and ollies bbq sauce for 2 more hours.

Unwrap your present and place them back on the smoker (be careful they usually start falling apart).

Leave them dry or paint with a bbq sauce of your choice, just make sure they are at least 203°F internal before crushing a half rack of these bad boys.

PIT NOTES

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Spritzing with ACV helps the ribs absorb more smoke, it clings to wet particles, not dry ones. It also keeps any bark development from burning if you have a hot spot.

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Adding an aluminum serving tin to the bottom rack helps the pit stay moist, enhancing the smoke "clinging" to the meat. Bonus; it catches the juices from the ribs making clean up easier