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No Wrap Ribs

If you like bark, don't wrap your ribs
5 from 1 vote
Prep Time10 minutes
Active Time6 hours 10 minutes
Total Time6 hours 20 minutes

Ingredients

  • 1 rack Baby Back Ribs

Rib Rub

  • 1 tbsp Diamond Crystal Kosher Salt
  • 1 tbsp 16 Mesh Black Pepper
  • 1 tsp Garlic Powder

Instructions

  • Remove the membrane from your ribs. Use a butter knife to lift the membrane and then use a spoon to continue to lift it without tearing. Once lifted, use a paper towel to rip it off horizontally. Discard the membrane in the trash.
    1 rack Baby Back Ribs
  • Combine in a bowl my rib rub ingredients in the specified quantities. Apply the rub to the front and the back of the ribs.
    1 tbsp Diamond Crystal Kosher Salt, 1 tbsp 16 Mesh Black Pepper, 1 tsp Garlic Powder
  • Get your smoker to somewhere between 250-275F.
  • Once your smoker has stabilized, put your ribs on your smoker and add a chunk of hardwood. I used a chunk of cherry and a chunk of pecan.
  • Every hour for 3 hours, add a chunk of hardwood to the fire.
  • Wait for the ribs to reach tenderness. I like to use the bend test and the tear test to determine when ribs are done. Ribs should bend at a 45 degree angle and meat should tear away from bone. Ribs that are tender will tend to be in the range of 190-205F.
  • Once tender, take off your smoker and rest for 15 minutes. While resting, add your sauce. Optionally, return to your smoker to glaze the sauce for 10-15 minutes. Once sauced, slice between the bones and enjoy!