Smokey Chipotle – Baby Back Ribs

Ingredients:

  • 2–6 — Prairie Fresh® Pork Baby Back Ribs
  • 1/2 T — Meat Church Honey Hog-Hot Rub
  • 1/2 T — Martinelli’s Apple Juice
  • 1 bottle — Pepper Creek Chipotle Fire BBQ Sauce
  • 4–6 chunks — Cherry Wood
  • Items available at Smoke N’ Fire

Take well chilled ribs and trim off any excess fat coat and remove the membrane from the bone side. Lightly coat the ribs with Apple Juice. Then coat ribs with a medium coat of Honey Hog-Hot Rub on both sides and the edges. Cover and set aside refrigerated for 1-4 hours.

Preheat the smoker or gas grill to low & slow heat (170◦-210◦). Add 1 to 2 chunks of wood as needed. Set the meat into the grill or smoker in the indirect heat zone for 1 hour, until the meat surface starts to sweat (120◦ meat temperature). Stop adding smoker wood at this point.

Choose Method A or Method B:

METHOD A – Low & Slow: Leaving the meat unwrapped; elevate the oven temp to 280◦ for 1-3 hours, until the meat’s color is golden brown. Finish the meat at 280◦ for 1-2 hours and start basting with Chipotle Fire BBQ Sauce. Once the ribs show a good glaze you can wrap the ribs in foil to hold the color or leave open & they will darken. Continue cooking until the internal meat temp is 195◦ then pull the ribs to cool and trim any burnt ends from the edges and slice the remaining ribs along the right side of each bone. Serve immediately with Chipotle Fire BBQ Sauce for dipping.

METHOD B – Speed Roast: Elevate the oven temp to 350◦ and roast the meat for 1+ hour then start basting with Chipotle Fire BBQ Sauce. Once the ribs show a good glaze, you can wrap the ribs in foil to hold the color or leave open & they will darken. Continue cooking until the internal meat temp is 195◦ then pull the ribs to cool and trim any burnt ends from the edges and slice the remaining ribs along the right side of each bone.

Serve immediately with Chipotle Fire BBQ Sauce for dipping.

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