Smoke baby backs low and slow until they bend clean, seasoned heavy with Texas Twister
Ingredients
Ingredients
- 1 rack of baby back pork ribs, membrane removed
Method
-
01
Trim ribs and remove membrane
8 minUse dry paper towel for firm grip on membrane.
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02
Season ribs with Texas Twister, 3-4 Tbsp
5 minWork the Texas Twister into every crevice—meat side, bone side, and edges—until the ribs look like they're wearing a dark, even coat with no bare spots.
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03
Dry-brine ribs in refrigerator, 2 hours minimum
120 minSealed container helps contain seasoning.
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04
Preheat smoker to 225°F
25 minLoad your smoker with wood and charcoal, then dial it in at 225°F with the thermometer at grate level; give it 10–15 minutes to stabilize before you lay meat on.
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05
Smoke ribs at 225°F for 4-5 hours to 190-200°F internal
270 minTest at 4 hours: rack should lift from middle with tongs without falling apart.
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06
Rest ribs for 10 minutes
10 minPull the ribs off the smoker when they bend deep without snapping—the meat should pull back about a quarter inch from the bone tips and feel tender to the probe.
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07
Cut ribs and plate with sides
5 minSlice between the bones with a sharp knife and plate them hot, letting the rub crust shine and the smoke ring show.
From Mike's Notebook
Dry-brining two hours lets the seasoning penetrate deeper than smoking unseasoned ribs ever will.
At four hours, the lift test matters more than the thermometer — meat tells you when it's ready.
Those ten minutes resting aren't optional; they let the juices redistribute so they don't run out when you cut.