These ribs are slow cooked on the smoker and oven for a long time to produce a delicious fall off the bone rib that needs no BBQ sauce since it creates it’s own sauce with the molasses and brown sugar. My family loves this recipe as I’m sure yours will too.
- Baby Back Ribs
- Olive Oil
- Minced Garlic
- Pappy’s Prime Rib Seasoning
- Brown Sugar
- Large Tin Foil Sheets
- Cookie sheets
- Smoker with temp of 215 degrees
Cooking Time: 5 hours
Preparation Time: 30 minutes total: 15 minutes before and 15 minutes in the middle
Preparing the ribs
Mix garlic with the olive oil in a small bowl and set aside.
With a paper towel, wipe the moisture on the membrane side. At the small end, with a paper towel, rip off the membrane. If the membrane is tough and won’t come off, with a knife make a slit between each rib on the membrane side to allow the flavor to penetrate.
Pour Garlic Olive Oil on the bone side , rub and turn over and rub the olive oil on the meat side. Sprinkle Prime Rib Rub all over the ribs but don’t rub. Rub on Brown sugar.
Smoking the ribs
Cook bone side down for 1.5 hours. Then turn over and cook for 1.5 more hours with the smoke. Remove from grill and…
Wrap & Cook
Put down two pieces of tin foil per rib. On the tinfoil, pour a zigzag pattern of Molasses (can use honey or agave, but molasses gives a better flavor). Put rib down meat side. Pour more molasses on the rib side and sprinkle Prime Rib Rub. Wrap with the first sheet of foil, flip and wrap again to keep things nice and neat.
Place wrapped ribs on cookie sheets and place in the over an 240 degrees for about 2 more hours. Temperature must be over 160, but will likely be 180 or more. Be careful unwrapping the ribs. There will be a nice sauce/glaze as you open up the foil packets. Save that sauce and serve with ribs instead of needing to add BBQ sauce.<images to come soon>