Smoked Baby Back Ribs | tinfoil wrapped

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10 mins

PREP TIME

3 hrs 30 mins

COOK TIME

Baby back ribs are a type of pork rib that comes from the top of the ribcage near the spine. They are shorter and more curved than spare ribs, and they are known for being tender and flavourful. Typically, they are grilled or smoked and often served with barbecue sauce.

Wrapping smoked baby back ribs in foil, a method known as the “Texas crutch,” is done to help tenderize the meat and speed up the cooking process. This technique helps retain moisture, prevents the ribs from drying out, and allows the meat to braise in its own juices. It can contribute to a more tender and succulent final result in a shorter amount of time during the smoking process.

INGREDIENTS

2 slabs baby back ribs
3 tbsp mustard optional to help seasoning stick
4 tbsp croix valley bbq dry rub Kansas city or use your own bbq rub

Spritzing *optional

1 cup water
2 cups Italian dressing

Tinfoil wrap ingredients

1 stick butter unsalted
1/2 cup croix valley Carolina bbq sauce or use your own bbq sauce
2-3 tbsp croix valley bbq dry rub Kansas city or use your own bbq rub

The Royal Trio

$44.97

DETAILS

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COOKING INSTRUCTIONS

1. Pellet Smoker

For this cook I am using a pellet smoker and hickory pellets. You can use what ever cooking method you like.
set your smoker at 250 degrees and let it come up to temp.

2. BBQ Rub

Using baby back ribs (remove membrane is optional) use mustard as a binder and apply your favourite bbq rub to both sides. I am using Croix valley bbq dry rub Kansas city rub
place the meat on the rack meat side up.

3. Spritzing the meat

I love spritzing the meat, I am using a 1:2 ratio of water and Italian dressing but you can choose what ever spritz you wish. Spritz meat every half an hour.
After 2 hours or internal temp hits 165 degrees remove meat and place in a tinfoil. On your tinfoil place 3 cubes of butter dust with your favourite rub and 2-3 tbsp of bbq sauce (using Croix valley Carolina city bbq) and spritz, flip the slab and do the same on the other side. Close tinfoil tight and return meat back on the rack meat side down this time for another 1 to 1.5 hour or until fall apart tender.

4. Remove from smoker

Remove from smoker let it rest for 10-15 minutes and enjoy

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Hi, I’m Ziad!

Born in Lebanon and raised in Canada, I know the value of resilience. My family and I were homeless for four years before starting over in Canada, and that experience taught me to never give up. In 2019, I founded Meatkingz to share my love for food and bold flavors with the world. From humble beginnings, I now aim to inspire others to chase their passions, stay hungry, and keep pushing forward — no matter what life throws your way.

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