Tim Crawford
Steps
- Remove the membrane from the bone side of the baby back ribs. Slice the rack into individual ribs then coat all sides of the ribs with sweet chili sauce to act as a binder.
- Season generously on all sides with your favorite BBQ rub.
- Place the ribs on a wire rack and allow them to rest while the smoker preheats.
- Preheat your smoker to 275°F using Bear Mountain Red, White & BBQ pellets.
- Arrange the ribs on the smoker and cook for 1½–2 hours, or until they reach an internal temperature of approximately 165°F.
- Transfer the ribs to a disposable aluminum pan. Top with the brown sugar, butter pats, an additional sprinkle of BBQ rub, and your favorite BBQ sauce.
- Cover tightly with aluminum foil and return to the smoker.
- Continue cooking for 1–1½ hours, until the ribs reach 200–205°F and are probe tender.
- Remove from the smoker and let cool slightly.
- Toss the ribs in the rendered butter, sauce, and drippings until evenly coated. Serve and enjoy!
Ingredients:
- 1 rack baby back ribs
- Sweet chili sauce
- BBQ rub of choice
- ¾ cup light brown sugar
- 1 stick butter, sliced into pats
- BBQ sauce of choice
watch recipe video
