Champagne Baby Back Ribs
Wood preference: cherry
Prep time 1 hour
Smoke time 4 hours
Serves 4-6 people
2 full racks of pork baby back ribs (2 slabs)
2-3 teaspoons of your favorite rub (I use a homemade beef/pork rub*)
1 cup of your favorite champagne, Prosecco, or beer
1/2 cup your favorite BBQ sauce
Preheat smoker to 225 degrees. Remove the membrane on the back of each rib slab. Season with rub of choice. Place on the smoker, bone side down for 2 full hours. Remove the ribs and wrap tightly in foil. Before sealing the foil up completely, pour the champagne, Prosecco, or beer into the ribs. Seal completely and place the ribs back in the smoker. Smoke for 2 full hours at 200 degrees. Turn the smoker off and allow the meat to rest 10-15 minutes on the grill. The cooling process is critical to helping the meat stay juicy. Slather the ribs with your favorite sauce and enjoy!
Many methods call for cooking the ribs once slathered in BBQ sauce. If you prefer a lacquered rib, after the ribs have smoked in the foil, slather the ribs with sauce and add another 30 minutes to the overall cook time.
* To make your own seasoning rub:
· 1 tablespoon kosher salt
· 2 tablespoons onion powder
· 2 tablespoons garlic powder
· 1 tablespoon cracked black pepper
· 1 teaspoon dried oregano
· 1-2 teaspoon brown sugar
· 1 teaspoon mustard powder
· Pinch of cayenne pepper