WannaRub Baby Back Ribs

The first step in any pork rib preparation is to remove the silverskin which is a membrane that covers the inside of the rib cage. If the silver skin is not removed it becomes very tough and once cooked forms a thin leathery skin on the inside of the finished rib.

Next rub the ribs with A thick coating of WannaRub Original Blend. For even more flavorful ribs Let the rub sit on the the ribs for 10 minutes on each side until the meat has absorbed a the rub and then apply again.

Build a small charcoal fire in the smokebox and allow it to burn down to coals.

Once the coals have burned down, add your wood. Choosing a hard wood for smoking is a matter of personal preference. There are many different flavors and strengths of wood for smoking, including apple, cherry, mesquite, and many more. For this preparation we are using Hickory which produces a medium strength smoky flavor similar to pecan or oak.

Allow the wood to catch fire and then close up the grill and the smoke box. Using the air intake and the chimney vents choke the fire so that the wood is smoldering with no flames but lots of smoke. Adjust the vents until the temperature inside the grill levels between 200 and 225. Opening either vent allows more air and increases the heat.

Once the temperature is steady lay the rack of ribs on the grill and close the lid. Add wood to the fire as needed to maintain the smoke and temperature. Smoke the ribs for 2 hours.

At the end of two hours wrap the rack of ribs tightly in tinfoil and return to the grill. You can now switch the fuel from wood to charcoal if prefered as the smoke is no longer necessary. You could also transfer the wrapped ribs to an oven of a gas grill if you prefer.

Raise the temperature to 275 and cook the wrapped ribs for an additional 45 minutes. Wrapping the ribs in tinfoil prevents the Steam and natural juices from escaping as the ribs continue to cook as a result the meat becomes extremely tender.

At the end of 45 minutes unwrap the ribs carefully and let rest for 10 minutes. Use a sharp knife to separate them into individual rib for serving.