We had some close friends stay with us this weekend that we haven’t seen in a while so I fired up the WSM and cooked up some baby backs. I’ve dubbed them “Apple Baby Backs” because I smoked them with apple wood, steamed them in apple juice during the foil part of the cook and then glazed them with a homemade apple BBQ sauce. I’m still trying to dial in variations of the 3-2-1 method, but I was feeling lazy yesterday so just went with 3-2-1. The ribs came out super good but were probably almost a bit too tender. Now, of course that’s only a bad thing if you’re in a competition, but I still like to try and get them as close to what a judge would be looking for in an actual comp. Next time instead of foiling for 2 hours I’m going to shoot for 1.5 hours. I also only hit them with smoke for about 2 hours so there was a nice apple smokey flavor, but not too much smoke as to drown out the flavor of the meat. I tend to get a little carried away with smoke wood so I’ve been trying to dial that back a little. I’ve got the pics below with a brief caption. Hope you enjoy these and it motivates you to go grab some baby backs and cook some yourself! 🙂
These were rubbed down and sat in the fridge over night. Here they are sprinkled down with a generous portion of brown sugar right before going on the smoker.
Here they are 3 hours in, just before I foiled them with a bit of apple juice.
Here they are resting after having been glazed with the homemade apple BBQ sauce I whipped up.
Sliced and ready to eat!