Kansas City Baby Back Ribs
Tom Jackson
Rated 3.5 stars by 23 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
3 hours 20 minutes
Calories
333
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for these sweet & salty, smoky & saucy Kansas City Baby Back Ribs!
Ingredients
-
Creekstone Farms Duroc Baby Back Ribs
-
Big Rick’s Jalapeño Honey Mustard
-
Plowboys BBQ Yardbird Rub
-
Plowboys BBQ Sweet 180
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF.
- Slather the rubs with Big Rick’s Jalapeño Honey Mustard, then season with Plowboys BBQ Yardbird Rub. Wait just until the rub appears wet on the surface (about 5-10 minutes) before transferring to the smoker.
- Place your ribs on the second shelf of the smoker, bone side down. Smoke until a dark bark is formed on the surface and the ribs become very flexible. You should be able to twist the meat around the rib bones and the meat moves freely from the bone. Also, when you lift the rack of ribs from the center, the ends should stay on the grate and the top should start to break over. These are indicators that the ribs are close to done. This can take anywhere from 3-5 hours depending on the size of your rack of ribs. Commodity pork tender to be larger/heavier and therefore take longer to cook than smaller, more specialized breeds like Duroc pork.
When the ribs reach the indicators above and are nearly done cooking, slather the tops with a good amount of Plowboys BBQ Sweet 180 and brush evenly over the surface. Let cook another 20-30 minutes, so the sauce can tack up on the ribs.
Remove from the smoker. Place on foil and rest in a cooler or hot box for at least 30 minutes before slicing to serve.
Recipe Note
You might also enjoy: Salt & Pepper Spare Ribs & Dr. Pepper Baby Back Ribs
Nutrition
Nutrition
- Serving Size
- 4.43 oz
- per serving
- Calories
- 333
- Carbs
- 2.9 grams
- Protein
- 18 grams
- Fat
- 27 grams
- Sodium
- 231 milligrams
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