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Chile Slinger Smoked Baby Back Ribs


Remove the ribs from the packaging and rinse well.

Remove the thin membrane that is attached to the bone side.

Apply worcestershire sauce to each side of the ribs.

Shake your favorite rib seasoning all over both sides of the ribs.

Place ribs meat-side-up into the smoker at 230 - 250 deg. F. and cook for 3 hours.

After the first hour, spritz ribs with a 50/50 mixture of cider vinegar and water. Spritz again after each of the next 2 hours.

For each slab of ribs, prepare a sheet of aluminum foil large enough to completely wrap the ribs. Before wrapping, layer on the foil in this
order, brown sugar, rib seasoning and butter.

Lay the slab of ribs, meat-side-down on top of the brown sugar mixture and double wrap the ribs tightly.

Place the wrapped ribs back into the smoker meat-side-down.

After cooking for 2 additional hours, remove ribs from smoker, unwrap and discard foil.

Place ribs back into smoker meat-side-up and cook 1 more hour at 230 - 250 deg. F. After the first 30 minutes, coat the meaty side of
the ribs with a thin layer of Chile Slinger BBQ Sauce. Watch the ribs closely at this point because the sugar in the sauce can burn on top
of the ribs as they cook.

Ribs are ready when internal temperature reaches 190 to 205 deg. F.

Remove the ribs when desired color is achieved.

Place on cutting board to cool about 10 minutes before slicing.

If ribs get done too soon before serving, remove and wrap in foil. Wrap foiled ribs in towels and place in dry cooler for an hour or so
before slicing.

Serve the ribs with your choice of Chile Slinger BBQ Sauce.


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