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!