Baby Back Ribs
by Stewart McCane Sr ... AKA Big Stewart
Fat Daddy's soon to be famous baby back ribsStart with some good and meaty baby back ribs Wash well to get rid of any bone chips Peel the membrane from the back of the ribs Give them a good coating of MOON DUST and let sit or 8 /12 hours (better over night) in the refrigerator Fire up the old smoker with oak / hickory / pecan and get it to 225 degrees Place your baby backs with the outside up Smoke for 2 hours at 200 / 225 degrees Temperature is very critical here .You don’t want it too hot as to “grill“ the ribs After 2 hours of smoking take out of your smoker and either wrap in foil or place in a pan and cover with foil. *Wait a minute ….before you cover, spray your ribs down with apple juice, yes apple juice. Just use a sprayer like a plant mister. I like a pan because it allows the juice to gather in the bottom of the pan Place back in the smoker for about 1 hour still maintaining the proper heat. After an 1 hour take out of pan and slop any of McCane’s Southern Fixin’s PIT sauces front and back (I personally prefer the Original). Place back on the grill for about another 45 minutes to an hour still maintaining the proper heat, uncovered back on the smoker (no pan or foil). This will allow them to “season” The time spent on the grill this time will allow the PIT SAUCE to caramelize You are ready to eat ! ****WARNING**** There was a case reported that some got thrown around and a piece landed on a bystanders cap bill. Well his tongue tried to get it off his hat (involuntary muscle reflex). He had 3 teeth knocked out, blinded in one eye and his nose was broken. Can’t say I didn’t warn you !! Message from Paul:-
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