2nd smoke baby back ribs

[Apg36820]

Got a chance this weekend to pull out the smoker. These turned out great. Once again I made my own rub. Used sugar maple wood chucks from smokin it. Temp was set at 225 for the first 5 hours. After 5 hours I pulled the ribs and covered them in butter, honey, and turbinado sugar and wrapped them in foil. They went back on the smoker for an additional 3 hours. The last step was to give them a shinny glaze which turned out great. Another tip is that once the rub was made j run the entire  mixture through a spice grinder. It turns it into a powder. It turns the entire mixture into a very fine powder which is good for even coverage of the meat. It also breaks the sugar down and it Carmelites in a more even fashion in the smoker.

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[Grampy]

Did I read that correctly? 8 hours for baby backs?

[DivotMaker]

8 hours for back ribs is a new record, I believe!  But, if they turned out like you like them, all's good!  No "wrong way" in BBQ - just your way!    They look great!

[AlinMA]

Did I read that correctly? 8 hours for baby backs?

+1

[gregbooras]

Agree really long smoke for babyback, but they look really good!

Greg

[Apg36820]

8 hours may seem long. They went back into the smoker completely wrapped in foil.also with more moisture added to them. They were in effect steamed for the last leg.

[old sarge]

Whatever works is good

[NDKoze]

I've gone as long as 7 hours for a very thick set of St Louis cut ribs. So, 8 is not a total surprise to me depending on how thick the ribs were. Plus I still stick to the 225 temp versus the 235 that several have moved to. I have tried both temps and prefer the results I get when smoking at 225.

[drains]

You can't argue with those results! They look absolutely delicious 😋! I need to get a spice grinder and try your method for the rub. Great job on those ribs.