Foolproof Baby Back Ribs

Erik .
Foolproof Baby Back Ribs - Sydney BBQs and Rotisseries
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INSTRUCTIONS

  1. remove the membrane on the back of the ribs. (Click here to see how to remove)
  2. Liberally season both sides of the ribs with The Gentlemen's Blend, starting with the bone side. Leave to set for 30 minutes.
  3. Prepare your BBQ/Smoker for indirect smoking. Target temperature is between 110-120°C with thin blue smoke. Place the seasoned ribs in the smoker and close the lid. Leave them to smoke for 3 hours.
  4. After 3 hours, remove the ribs and place into a Rib Bag. (Alternatively, wrap in Foil with butter, brown sugar and honey in a single layer. Make sure your wrap is airtight).
  5. Return to the BBQ/Smoker and let the ribs cook for 2 hours in the Rib Bag/Foil.
  6. Carefully remove the ribs from the BBQ/Smoker and place on a large working surface. Open the Rib Bag/ foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the BBQ/Smoker, bone side down. Discard the Rib Bag/Foil and excess cooking liquid.
  7. Brush the ribs with your favourite BBQ sauce or finish with a fine layer of rub (for a dry rib). Close the lid of your BBQ/Smoker and cook at 110-120°C for an additional hour until the ribs are done to your desired tenderness and any sauce is sticky and set

 Recipe by Sam @ SAUC'D LOWNSLOW

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Erik Refik

Owner, Sydney BBQs. Helping Australians cook over charcoal since 2019.

My passion for charcoal cooking started long before Sydney BBQs. Some of my earliest memories, from around six years old, are family picnics and weekend BBQs where charcoal was always at the centre of bringing everyone together. I loved the food so much that I'd eat until I was completely full and have to lie down.

By the time I was 17, I was hosting my own BBQs, inviting school friends over every chance I got. That passion never faded. Over the years it grew into an obsession with learning different cooking styles, experimenting with charcoal, fire and smoke, and exploring traditional BBQ techniques from around the world.

In 2019, my wife Suzie and I founded Sydney BBQs to share that passion with others. Since then, we've helped thousands of Australians find the right BBQ for their backyard while continuing to test, use and stand behind the products we sell. From Argentine parrillas and Cyprus grills to smokers, pizza ovens and charcoal BBQs, if it's on our website, there's a good chance I've cooked on it myself.

My goal is simple: to help people cook better food over fire and create the same memories around the BBQ that inspired me as a kid.