Tender, juicy with thick herb bark.
Dry-brining ribs (especially baby back ribs) is an easy method to guarantee, juicy tender meat without having to go through the trouble of wrapping them. We opted for a herb crust, but you could easily do this with dry seasonings. Because there’s no wrapping the ribs will take on more smoke, a thicker bark, and will still fall off the bone tender.
Because of the herbs, these ribs are perfect for the holidays, but you can eat them year-round. You could get creative with the seasoning and add taco seasoning, traditional barbecue seasoning, you can even finish them with a bourbon barbecue sauce glaze. Whatever you decide, be sure to dry-brining next time you smoke baby back pork ribs!
3 racks baby back ribs
1/2 cup olive oil (more or less)
1/4 cup Herbs Provence
1/4 cup HLM BBQ Razzle Dazzle
1/4 HLM BBQ Back Rub
1/4 cup salt (brine)
Pat ribs dry and score membrane on the back of ribs with a knife. Season both sides with a light sprinkling of salt. Place in a dish, plastic wrap, and place in the refrigerator for 2-4 hours.
Prepare herb paste. Combine herbs, seasonings and slowly add the olive while mixing until it becomes a thick paste.
Remove ribs from the fridge, wash off ALL of the salt and pat dry with paper towels.
Spoon 1/3 of the herb paste on the rib side of the ribs and rub in. Flip ribs and spoon the remaining 2/3 of herb paste onto the meat side and rub in. Let them sit at room temp for about 20 min while you prepare your smoker.
Prep smoker to 250F. Place ribs on the smoker and smoke for about 5-7 hours. *note if they start to dry off, spray them with some apple cider vinegar, apple juice or water.
The ribs are done when you can easily insert a probe between the bones, they start to crack when you pick them up at the halfway point with a spatula, or they reach an internal temp of about 197°F to 203°F.
Cut between the bone and serve.
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