Smoked Baby Back Ribs - FWE - FWE

Smoked Baby Back Ribs

Here’s a really quick and easy guide to smoking some savory and delicious fall off the bone baby back ribs.

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PREP TIME
15 mins
COOK TIME
4 hrs
TOTAL TIME
4 hrs 15 mins
COURSE
Main Course
CUISINE
American
SERVINGS
4 People

EQUIPMENT

LCH-6-6-SK-G2 | This was prepared in an FWE Low Temp Cook & Hold Smoker Oven

INGREDIENTS

1 – 2 Slabs Baby Back Ribs
To Cover Slab Yellow Mustard
To Cover Slab Premade or Homemade Seasoning Rub
3 Cups Preferred Wood Chips (Damp)

INSTRUCTIONS

Preheat your smoker to 250°F (121°C).
Trim off any excess and flag ends and remove the back sinew. The sinew is a piece of silver skin that runs along the length of the rib cage covering the back side of the bone.
Apply the mustard as a binding agent until the entirety of the ribs are covered.
Generously coat both sides of the ribs to ensure everything is covered.
Once the smoker is preheated, add the dampened wood chips and then place the ribs directly on the grill grates of your smoker and set a timer for 6.5 hours.
Remove ribs from the oven and enjoy!

VIDEO

GALLERY

NOTES

LCH-6-6-SK-G2 Equipment Settings for Ribs:

Set a 4-hour smoke time.
Set a 250°F (121°C)cook temperature.
Ensure the cook method is set to “Time” and set the timer for 6.5 hours.
Set a 155°F (68°C) Hold Temperature.
Vents open all 4 stages of cooking.
Add your preferred wood chips.
Add about 1 quart of water to the drip tray.
Insert Ribs directly on the rack and press the start “▶” button to begin the cook.
Once the cook cycle is complete, remove the ribs from the oven and enjoy!

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