Extra Loin Baby Back Ribs

These were extra loin baby backs I get at Costco since they sell those that have the membrane already removed (that’s huge!). The rub I use is called John Henry’s Pecan Rub. The BBQ sauce I use is Corky’s out of Memphis, TN. I buy it by the case. I get both the regular taste and the honey BBQ. My method is I sprinkle, not rub in, but sprinkle the rub onto the meat till all covered.

Since I have the SmokinTex 1400, I’ll put whole slabs on each rack starting at very top. So what if the ends are crunched up a little, that goes away because of the fat loss.

I set my temp at 220°F because the real temp then will fluctuate between 230°F and 210°F. 

I use Hickory chips, two hand fulls. So after 4 ½ hours, I open it up and glaze the top of the ribs with the regular BBQ sauce as mentioned earlier and then at 5 ½ hours, I then glaze with the honey flavored BBQ sauce.

I then turn my temp down to 200°F for one more hour and BAM, I take them out.

Seems like a lot of trouble, but it isn’t, especially if you want to make them better than anybody else.

So that’s my story. Thanks for your interest in my cook!

Larry Dodson