Apple Smoked Baby Back Ribs

This past Sunday we decided to smoke a rack of Baby Back Ribs which we picked up from Wegmans.

As usual, I prepped the ribs by washing under cold running water, patting dry then removing the silver membrane from the back of the ribs (key step).

I typically use a butter knife to get under the membrane and a paper towel to make it easier to pull off (otherwise its pretty slippery).

Coated the ribs with yellow mustard and used two Dizzy Pig Rubs (Dizzy Dust and Red Eye Express). The Dizzy Dust is a staple for me but this was the first time I used the Red Eye Express for Ribs.

Preheated the Kamado Joe (Bessie) to around 220-250 degrees, put the heat deflector in place and added an aluminum pan filled with water for extra moisture.

Added ~4-5 chucks of Apple Wood to the coal and put the ribs on (with rib rack).

Ribs On!

Ribs On!

Smoked these ribs using my golden standard for Baby Back Ribs ~230-250 degrees (2-1-1 method).

After the two hours unwrapped, I coated the ribs with honey, brown sugar and spray butter and wrapped (grill for 1 hour)

About to wrap...

About to wrap…

After the 1 hour wrapped, the ribs were really starting to look nice and tender.  Last step calls for 1 more hour unwrapped (coating with BBQ sauce after unwrapping, w/ 30 minutes remaining and once more before pulling off grill if desired)

This time I used Two Fat Guys BBQ Sauce (Smoky).  I must say, nice work (fat) guys.  Sauce is very tasty.

Not to brag but I think I have settled in to a solid routine with my ribs.  Perfect texture and flavor.   Tender, Juicy and perfect smoke ring.

Served with cornbread and baked beans (eventually need to get around to making these from scratch but this time we used bag and can for each, respectively).

Expecting to grill something this weekend.   Hope everyone had a nice Halloween.  Next two months are my favorite time of the year.

Pre-cut Ribs

Pre-cut Ribs


Complete plate

Complete plate


Baby Back Ribs smoked with Apple Wood

Happy Labor day weekend to everyone.   Our weekend started off with us picking up our new family member “Ranger”



We had some friends over last night and grilled up 3 racks of Baby Back Ribs using the recipe I described in as previous post 

If its not broke don’t fix it…..

Once again these came out perfect, very tender with a nice smoke ring and lots of flavor.   Used the Dizzy Pig seasonings (Dizzy Dust & Raging River Rub).

OnPoint Baby Back Ribs

OnPoint Baby Back Ribs

More importantly, this is the first cook in which we provided live updates via twitter.  Follow us @OnPointBBQ_com and on facebook (OnPoint BBQ)

Check out twitter for my live updates on the 8LB pork butt I’ve got on Kamado Joe (Bessie).

Two Fantasy Football drafts today….Should be fun



Smoked Sausage (Fatty) – Giant Sandwich

I got the idea from another site but tuned it to our specific tastes.  Purchased 2 Jimmy Dean spicy sausage tubes from the grocery store.  Be very careful when removing the sausage from the wrapper to maintain shape.  I rubbed each liberally with John Henry’s Pecan Rub and fired up my Kamado Joe Josie to 250 and threw on some apple wood for smoke flavor.

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Cooked @ 250 (indirect method) for just over an hour.  It dipped below 250 for a few min while I did other chores which is why it took a bit longer than an hour.  Cook until internal temp is 160, remove from heat and let rest for 5-10 min before slicing.  Once the temp hit about 150, I added some Guy Fieri Kansas City Smoky and Sweet BBQ Sauce b/c I wanted something sweeter to offset the saltiness and spicy flavor of the fatty.

Here’s what it looked like before I took it off:

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I sliced into small circles and placed on a freshly toasted loaf of italian bread.  Added sauteed peppers and onions and a bit more BBQ sauce  — OnPoint.

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Baby Back Ribs (best yet!!)

Wednesday night we decided to grill up those 4 racks of baby back ribs that I mentioned in the previous post. A bonus to these ribs is that the butcher already removed the membrane from the back of the ribs making the prep much easier.

I washed the ribs under cold running water then patted dry and coated with extra virgin olive oil. A liberal coating of both Dizzy Pig Dizzy Dust and Raging River Rub seasoning was applied (approximately equal amounts of both). There were added to both sides of the ribs.

The ribs were then placed on a baking dish and wrapped with plastic wrap and kept in the fridge overnight. After this time the ribs were removed and allowed to come to room temperature.

The Kamado Joe grill was pre-heated to 250 degrees with the heat deflector in place and cherry wood chips as the smoke. I added a drip pan that contained apple juice and water to maintain a level of moisture during the first part of the smoke.

I used the 2-1-1 method which has worked out well lately for baby back ribs, maintaining 250 degrees The Kamado Joe rib rack was used during the first 2 hours of (uncovered) grilling. After this time, the ribs were drizzled with honey, sprayed liberally with spray butter then some dark brown sugar was crumbled over the top, then wrapped in aluminum foil.


After 1 hour of grilling (wrapped), the ribs were uncovered and grilled for an additional 1 hour. After unwrapping I coated the ribs with my favorite BBQ sauce (this time prepared with twice the vinegar and some red pepper flakes). Coated again at the 1/2 hour mark and again when I removed the ribs.

Total cooking time was 4 hours. As mentioned in the title, these were the best I have made yet. Awesome flavor and perfect consistency with a nice pink smoke ring. This will be my preferred method for grilling Baby Back Ribs moving forward.