Baby Back Ribs - Master Cookbook Recipes # 488

Name: Baby Back Ribs - Master Cookbook Recipes # 488
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 2-4 per rack
Cuisine: Southern
Ingredients: 1 Rack Baby Back Ribs (unmarinated); 1 recipe Chris’s Rib Rub (Master Cookbook Recipe # 598); 1 recipe CVC BBQ Sauce (Master Cookbook Recipe # 591)

There is nothing quite like a rack of perfectly smoked Baby Back Ribs to bring everyone to the table. These ribs are prepared with care, ensuring they are tender and packed with flavor by using a specialized dry rub and a slow-smoking process. Whether you are hosting a summer cookout or just craving that authentic backyard barbecue taste, this recipe delivers ribs that are savory, smoky, and absolutely finger-licking good.

Prep time: 15 minCook time: 6 hrs Total time: 6 hrs 15 min

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Ingredients

1 Rack Baby Back Ribs (unmarinated)
1 recipe Chris’s Rib Rub (Master Cookbook Recipe # 598)
1 recipe CVC BBQ Sauce (Master Cookbook Recipe # 591)

Instructions

Prep the Ribs: Rinse the ribs under cold water and trim any excess fat or loose bits using kitchen shears.
Remove the Membrane: This is a key step for tenderness! Use a spoon to lift the edge of the silver skin (membrane) on the back of the rack. Once you have a grip, use a paper towel to grasp it firmly and pull it completely off the back of the ribs.
Season: Generously apply Chris’s Rib Rub (Master Cookbook Recipe # 598) to both sides of the ribs, massaging the spices into the meat.
Smoke: Place the seasoned ribs in a preheated smoker at 300°F.
Low and Slow: Smoke the ribs for 6 hours, maintaining a steady temperature.
Finish: During the final stages of cooking or just before serving, brush the ribs with our signature CVC BBQ Sauce (Master Cookbook Recipe # 591) for that perfect sticky finish.

Notes

Prep the Ribs: Rinse the ribs under cold water and trim any excess fat or loose bits using kitchen shears.
Remove the Membrane: This is a key step for tenderness! Use a spoon to lift the edge of the silver skin (membrane) on the back of the rack. Once you have a grip, use a paper towel to grasp it firmly and pull it completely off the back of the ribs.
Season: Generously apply Chris’s Rib Rub (Master Cookbook Recipe # 598) to both sides of the ribs, massaging the spices into the meat.
Smoke: Place the seasoned ribs in a preheated smoker at 300°F.
Low and Slow: Smoke the ribs for 6 hours, maintaining a steady temperature.
Finish: During the final stages of cooking or just before serving, brush the ribs with our signature CVC BBQ Sauce (Master Cookbook Recipe # 591) for that perfect sticky finish.