Fall-off-the-bone ribs that work in the oven on a hot-day or on the Pit Boss when you want real smoke. Cook a couple of racks and freeze what you don't eat.
Ingredients
- 2 racks baby back ribs
- 3 tbsp Smokehouse rub
- 1 tbsp yellow mustard (binder, optional)
- 1 cup BBQ sauce
Instructions
- Remove the thin membrane from the back of each rack. Rub with the mustard binder, then coat generously with the Smokehouse rub.
- Oven: wrap each rack in foil and bake at 275°F for 2.5–3 hours until tender. Smoker: smoke unwrapped at 225–250°F for 5–6 hours, wrapping in foil for the middle stretch if you like.
- Unwrap, brush with BBQ sauce, and finish under the broiler or over direct heat for a few minutes to set the glaze.
Make-Ahead & Storage
Cook fully, cool, and freeze whole or cut into portions, up to 3 months. Reheat wrapped in foil at 300°F until warmed through, then re-glaze.
Notes
The membrane must come off or the ribs stay tough — slide a knife under it and pull with a paper towel. Smoking a big batch on a cool day and freezing is the smart play.