Baby back ribs are one of my absolute favorite things to make when cooking outdoors. Of course I love to smoke mine, but you don’t have to in order to make some delicious ribs for you and your friends. However, this preparation will be smoked ribs cooked on my barrel smoker.<br/><br/>I start with a pack of baby back ribs, which usually come 3 slabs to a package. The reason I like to use baby backs is because they cook in about 3 hours on my smoker, which is also the amount of time it takes the coals to burn on my smoker. You can use St Louis style, or full spare ribs. They just take longer to cook.

Preparing the ribs

Baby back ribs are one of my absolute favorite things to make when cooking outdoors. Of course I love to smoke mine, but you don’t have to in order to make some delicious ribs for you and your friends. However, this preparation will be smoked ribs cooked on my barrel smoker.

I start with a pack of baby back ribs, which usually come 3 slabs to a package. The reason I like to use baby backs is because they cook in about 3 hours on my smoker, which is also the amount of time it takes the coals to burn on my smoker. You can use St Louis style, or full spare ribs. They just take longer to cook.

Open your ribs and pat them dry with a paper towel.

Using your Becker Home Advisors Dry Rub (or your favorite dry rub) generously coat them on both sides, rubbing the seasoning in to all the nooks and crannies.

You can do this ahead of time, even the day before, for maximum flavor. Wrap in cellophane and refrigerate, up to 48 hours, and pull out when you are ready to cook them.

Preparing the grill

I’m using a charcoal barrel grill for this. However, it can be done on a gas grill as well, if you have front and back burners. You can do it on a left to right burner gas grill as well but you will have to cut the slabs in half.

I start by lining my charcoal up along the front of my grill with the right side pile being a little larger to get the initial internal heat to the temperature we want it which is 225 degrees. I only light the far right side of the charcoal and let it burn across from right to left which helps keep a nice steady temperature and allows the perfect amount of smoke while they are cooking.

Cooking the ribs

Once the coals are hot and ready, I place the ribs along the back side of the grates. 2 on the actual grates and one on the warming rack. Now just let them smoke.

Be sure to keep your temp between 225-250 degrees. If your temperature is getting too hot you can prop the lid open to allow some of the heat to escape. I like to flip and rotate the ribs every 30 minutes to give them all an even cook.

Are they done yet?

Around 2 hours and 30 minutes into it the cook they will be showing signs of being ready. The way I like to test them is by holding the full rack upside down and if the meet starts to pull away form the bone they are ready.

The Finished Product

A lot of people will wrap their ribs in butchers paper for the last hour or so of cooking. I would do this with St Louis Style ribs, but not baby backs. They get tender enough without this step.

I do not sauce my ribs. I like the flavor with just the rub. But feel free to put your favorite sauce or some extra rub before you enjoy them.