Award Winning Baby Back Ribs By Pitmaster Brandon Manly from Rock -n- Rib Fest

Award Winning Baby Back Ribs

Ingredients

Three to Four Racks of Baby Back Ribs

Slather

½ cup Rice Wine Vinegar

2 Tbs. Mustard

2 Tbs. Apple Juice

2 Tbs. Pomegranate Juice

1 Tbs. Chipotle Pepper Seasoning

Wrap

1 Cup Margarine 

½ Cup Brown Sugar

½ Cup Honey

2 Tbs. Yellow Mustard

Sauce

2 Cups BBQ Sauce (Use your favorite – Rib Crib is best!)

¼ Cup Pomegranate Juice

¼ Cup Hot BBQ sauce

¼ Cup Apple Juice

Rub

1 Cup of Rib Rub (Use your favorite)

1 Cup Brown Sugar

¼ Cup Chipotle Seasoning

Instructions

Combine ingredients for slather, wrap, and sauce in separate bowls. Cover and refrigerate as needed.

Remove the membrane from the ribs and pat dry.

Evenly distribute the slather over each rib top and bottom.

Sprinkle with the rub and the Chipotle seasoning top and bottom. Wrap in plastic wrap and store under refrigeration for two to three hours.

Remove from refrigeration and remove plastic wrap. Sprinkle tops only with brown sugar.

Heat smoker to 250 degrees with either apple wood or hickory wood.

Smoke for two hours.

Remove and apply wrap mixture to top and bottom. Wrap in foil and return to the smoker for another two to three hours or until tender.

Remove from smoker and remove foil. Evenly apply sauce and grill on direct medium heat for four to five minutes per side.

Cut into individual ribs and enjoy!