[phpzonsidebar keywords=”grill thermometer” num=”10″ country=”US” trackingid=”kckcocom-20″ id=”2″]Smoked baby back ribs are one of the tastiest things you can make on your grill or smoker. This step by step smoked baby back ribs recipe shows you the whole process for making these treats on a kettle grill.
He’s using wood chip instead of chunks and has them wrapped up in a “smoke bomb” package to keep the wood from burning and help prolong the smoke from it. When smoking your baby back ribs using this method the total smoke time will be less because you are using a grill instead of a smoker.
The total time using this method will be around 5 hours. Notice how he added the thermometer right next the meat itself. Keep the temperature between 250 and 275 degrees for the entire smoke.
Toward the middle of the smoke he stacked the baby back ribs. Have you done this before to make them self-basting? How often do you think you should rotate the stack?
What ingredients go into a ‘mopping’ sauce?
Thank you in advance, for your response.