Simple Smoked Baby Back Ribs
5 hours 30 min
Start by removing the membrane from the underside of the ribs by pulling it using a sharp knife.
Mix the 1/3 cup of mustard and 1tbsp of Worcestershire sauce in a small cup. Spread the mixture evenly on both sides of the ribs.
Season ribs with salt and pepper or you favorite pork rub on both sides and edges. Set aside for 30 minutes at room temperature to allow ribs to reach room temperature and for the seasoning to be absorbed (optional).
Set the Brisk It grill to 200 and preheat. Once the grill reaches a stable temperature at 200°F, place the ribs with the meat side up on the grill. Optionally, to help with moisture Pour 1/4 a cup of apple cider vinegar into a metal cup and place inside the grill beside the ribs. Smoke ribs for 3 hours.
Once 3 hours have passed, remove the ribs from the grill. Spread 1/3 cup of honey on both sides of the rib.
Wrap the ribs with butcher paper or aluminum foil, ensuring that both ends are crimped to prevent the juices of spilling out.
Set the grill to 250°F and place the wrapped ribs onto the grill. Insert a meat probe into the fatty part of the ribs. Make sure that the probe is not touching a bone. Smoke the ribs until internal temperature reaches 200°F, which should take approximately 2 hours.
When the ribs reaches an internal temperature of 200°F, remove from the grill and place the wrapped ribs in a dry, empty cooler with the lid on to rest for at least 45 minutes. If you do not have a cooler readily available, you may also rest the ribs on the counter.
Unwrap the ribs. Take your favorite barbecue sauce and brush the sauce onto the top of the ribs and serve. You can also serve the ribs without sauce - the preference is yours!