Dry Baby Back Ribs Recipe




Chef Tom smokes up some amazingly tender dry style baby back ribs. Rubbed with a little Plowboys BBQ Yardbird and Cattleman’s Grill 8 Second Ride, they had the perfect balance of sweet and heat while retaining an amazing texture. Shop @ ATBBQ: https://www.atbbq.com/

Full recipe: https://www.atbbq.com/thesauce/videos-dry-style-baby-back-ribs/

Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
House of Q Slow Smoke Gold BBQ Sauce & Slather – https://www.atbbq.com/house-of-q-slow-smoke-gold-bbq-sauce-and-slather.html
Plowboys BBQ Yardbird Rub – https://www.atbbq.com/plowboys-bbq-yardbird-competition-bbq-rub.html
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning – https://www.atbbq.com/cattlemans-grill-8-second-ride-carne-asada-seasoning-rub.html

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46 replies
  1. Jon Eddinger
    Jon Eddinger says:

    They look good, I've done them like this before and didn't have the same results. I have to baste because the get really dry and crack on the top. Thats at 250. Do you use anything for humidity that I don't see?
    Another thing i like to do is remove every other rib when cutting so each rib has doouuble the meat. People always freak out when they see the double cut. I definitely agree about the dry ribs, when they're done right, they come out so tender and you really get a good taste of the rub. The best rub I've ever had is at Annapolis Smokehouse, not sure if they're still open, but if you're in annapolis check them out.

    Reply
  2. Dee Lux
    Dee Lux says:

    Awesome, as always, Chef Tom! You are truly the best teacher of "All Things BBQ" and of any BBQ videos I've ever found. I always look for you when needing to learn, and I always send others to you, as well. I hope some day I can shake your hand!

    Reply
  3. pilotbum
    pilotbum says:

    I love this channel. I'm a new subscriber and Chef Tom does an amazing job, teaching, talking his way through the process while not getting too chatty and wordy like many other BBQ channels. My only complaint is he always uses commercially purchased rubs. That said, I also understand that they sell these rubs and other products on their website and that's probably their bread and butter for revenue. I also understand that to many successful, award winning pitmasters their rub recipes are usually more closely guarded secrets than the codes to the United States nuclear arsenal. But for many home barbecuers these rubs are generally expensive when the ingredients purchased separately are a fraction of the price. Occasionally I'll buy commercial rubs but I generally try to make my own. Thanks for the amazing videos.

    Reply
  4. Brave Kumquat
    Brave Kumquat says:

    Tom, as usual you're cooking looks like perfection. It's always such a pleasure to see you with these great recipes.

    I have a question for you regarding pellet grills. On my wood pellet grill I find that most of the wood pellet is used as fuel to produce heat and does not produce a lot of smoke, which means I have to use an additional smoke source within the grill itself. In conversations I have found this to be a very common circumstance. Does the Yoder put out a great deal of smoke as it's cooking, or does it also require an alternative smoke source when smoking, as opposed to grilling?

    Reply
  5. Annahiz Cortez
    Annahiz Cortez says:

    I've been binge watching your videos for 3 days now watching each one several times.. Lol great videos! Question about competition I'm still learning and new to it.. But would a dry rib ever win?

    Reply
  6. Sam Macke
    Sam Macke says:

    Thanks for idea on the carne aside and using spice mill! Can you show us your thoughts on hog wings (pork shanks)sometime? Would love to try them for potential tailgate dish.

    Reply

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