Baby Back Ribs
The 3-2-1 method on The Bastard: three hours of smoke, two wrapped tight in foil, one unwrapped and glazed. Fall-off-the-bone tender every time.
4
110–120°C
300 mins
Ingredients
Prep the ribs. Remove the silverskin membrane from the back of the ribs by sliding a knife under it and pulling off with a paper towel for grip. Mix all dry rub ingredients and coat the ribs generously on both sides. Rest uncovered in the fridge for at least 1 hour (overnight is ideal).
Bastard tip: removing the membrane is essential — it prevents the rub from penetrating and turns rubbery when cooked.
3 hours — smoke indirect. Fire up The Bastard for indirect cooking at 110–120°C. Add a couple of chunks of smoking wood (cherry or hickory work perfectly with pork). Place the ribs bone-side down on the indirect side and close the lid. Cook for 3 hours without opening — let the smoke do the work.
2 hours — wrap in foil. Lay two sheets of heavy-duty foil flat. Place each rack meat-side down, add 2 tbsp apple juice to each parcel, and seal tightly. Return to the grill bone-side down and cook for another 2 hours. This steams the ribs to tenderness.
1 hour — glaze & set. Unwrap the ribs carefully — they'll be tender. Mix the BBQ sauce, honey and vinegar. Brush generously over the ribs. Return unwrapped to the grill for 1 hour, glazing every 20 minutes, until the sauce is set and sticky.
Rest & serve. Rest for 10 minutes, then slice between the bones. Serve with extra sauce on the side and plenty of napkins.