Let's see how many baby back rib racks we can cook at once on the PBC! Who said you need a larger smoker to feed a crowd?
This is, in all fairness, a borderline competition ribs recipe: it requires minimum prep, cooks fast, and you end up with delicious ribs.
So, let's get started! Pull the membrane off the bone side, pat the meat dry with a paper towel, and season. We went with a coat of Dirty Bird, followed by a second layer of Killer Bee Chipotle for some extra spice (but you can use anything you like!).
Next, time to hook 'em! The racks will be hanging on the barrel cooker, and to make sure the hooks don't pull the racks apart when the meat gets tender, pierce underneath the second or third bone.
Time to hang some ribs! Once your barrel cooker is hot, simply suspend the baby backs from the rebar above the heat source. A couple of chunks of pecan wood will give you all the smoky flavor you need.
You don't need to do much after this - check at the one-hour mark and every half an hour after that. Keep an eye on the charcoal and refill if/when necessary.
The entire cook should take about 3 hours, give or take. You will know the ribs are done when the meat starts pulling back from the bones - when you can see about 1/2 inch of bone, you should be good to go.
Another way to know they are ready to eat is when you can twist a bone and remove it with little to no effort.
Once the baby back ribs are off the smoker, there's only one step left: sauce them up! We glazed half of them with a honey jalapeño sauce, and the rest with a cherry habanero sauce. You can put the ribs back on the cooker for 5-10 minutes if you want, or just let the sauce set on them at room temperature.
And that's all there is to it! No wrapping, no fancy technique, just good, backyard cooking for you and your loved ones.
Have fun with it!
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