Baby Back Ribs Recipe with Wife’s Secret BBQ Sauce

what’s going on everybody it’s WolframHerman’s outdoors in today’s video I’mmaking baby back ribs with my wife’ssuper secret barbecue sauce now inOregon we don’t have a particularbarbecue style but we’ve had a littleextra into the sauce to make it our ownand this recipe was the first one I everdid on my Traeger six years ago so checkit out for the first step in the threeto one process remove the membranebacking off the backside of the ribs youdon’t want to leave this on and youdon’t want to eat it because there’s notaste or flavor to it and it doesn’tallow any of the spice rub to penetratethe backside of the ribs when you putthem on the smoker so grab it from thecorner and then pull and just removefrom the back completely like I did hereso the next step of the process isyou’ll trim up the ribs so any excesspockets of fat any loose pieces of meaton the side you’re gonna trim those upbecause when you put them in the smokerthe first thing that will happen isthose small pieces will dry out supereasily and you don’t want that so it’sactually better to just remove them offthe sides and the ribs and especiallywhen you turn the ribs over you want toget that big pockets of fat off the ribsbecause one smoke doesn’t penetrate fatand two the seasonings on there as welland the seasoned does it penetrate aswell so you want to remove any of thosedeeper pockets of fat now you still wantfat on the ribs because because fat isflavor but you don’t want those bigpockets just hanging up on the ribs thewhole timenow the next step is to wipe down theribs and wipe the moisture off with apaper towel roll it quickly just bothsides just get as much moisture off asyou can and then for the base you’regonna have one tablespoon ofWorcestershire sauce 1/3 cup of yellowmustard and this is gonna help thickenthis up when you slide with the ribswith this mixture then apple juice Ilike to use Martinelli’s apple juicethis isn’t a little container that youcan get from the store and I’ll pourabout 1/4 or 1/3 of this into themustard and Worcestershire mixture andthen start mixing it up together andthen this is what we’ll base the ribs inwhen we put them on the smoker today somixing that up again we’re gonna eatthis recipe is for two racks of ribs youcan cut it down if you’re only doing onerack of ribs for your cook next we’regonna brush the ribs with the mustardbase so coat both sides nice and goodthere should be enough mixture to covertwo racks of ribs again get both sidesnice and good get all those littlepockets and areas especially the sidesof the corners you want to make sure youget every piece of meat with the mixtureand then we’re gonna add our seasoningsso I’ve got Johnny’s pork seasoningwhich is a local spice rub company herein Portland so you’re gonna just rub thethe ribs both sides I always like to gofor a little bit more spice rub butmaybe some people do but you want tocoat those ribs nice – good beforeputting them into the smoker get bothsides nice and good next up is the 3 andthe 3 – 1 we’re gonna put the ribs righton the girl great I’m using my Traegertoday and where we’ve got it on a smokesetting about 150 to 165 degrees forthese ribs again they’re gonna cook forabout 3 hours on smoke setting againthat’s just to start to get them slowlyup to temperature get that base of themustard nice and solidified on thoseribs and we’re gonna leave that and letthat go for about 3 hours next step ofthe process is we’re gonna wrap the ribsso I’ve got some foil and I got a doublewrap the number crimping the edges sothat the moisture doesn’t leak out of itwhen we add in the apple juice here soget a double sheet of the thick tin foilnext step is brought the ribs in back ininside the foil from the grill and nextwe’re gonna add in our mixture so in thesecond step of the process we’re gonnaput honey over the top of the ribs nowhow much honey I like to coat the entiretop of the ribs with the honey and thatway when the next step when we add inthe brown sugar you get full coverage onthe ribs in the it’ll stick a little biteasier so drop honey first then brownsugar over the top and you like to Patit down just a little bit and then applejuice so add in the rest of yourMartinelli’s whatever you’ve got leftabout put half in one and half in theother and that’ll add moisture in theribs and keep them nice and moist in thecooking process then we’re gonna wrapthe ribs up crimp the top and then bothof the edges so that none of the steamescapesthen we’re gonna put them back on thegrill I got the smoker up to 225 for thesecond part two hours for this part ofthe process so get right on the grillgrate and be careful when you put themin that you don’t drag them across thegreat that’s how you get holes in thefoil and a moisture leaks outso while the ribs are smoking we’regonna make our barbecue sauce so this ismy wife’s special barbecue recipe it’sblackberry guajillo sauce and theblackberries are actually from myparents house that we pick every summerso we pick about five gallons worth andfreeze them and have them to makebarbecue sauce during the summer Oregondoesn’t really have a barbecue softstyle or a style of barbecue unlike st.Louis Memphis Carolina Texas Kansas Citywe add the bloob the blackberry inbecause it adds a little bit of ruvifruity flavor of course but it alsocomplements the heat well with thepeppers so it’s it’s kind of our versionour organ barbecue style that we like toput on our ribs so the next step of theprocess is bring the ribs out afterabout two hours unwrap them and thenwe’re gonna sauce them with the barbecuesauce again you want to get a nicesmattering of barbecue sauce right overthe top of the ribs get all the cornerspour it over nice and slowly get yourbasting brush and brush up the ribs withwith the sauce nice and good both justthe top side with the meaty side andthen we’re gonna put it back in thesmoker same temperature 225 for thatlast hour and that’ll get that sauce tohit heatso onceyou but the ribs rest for about 30minutes let all that moisture go backinto the ribs you can take the foil offof the ribs and put them on your cuttingboard as I’m doing here and as you cansee the rib bones are sticking out ofone site which is great you want to seethat in the cooking process especiallyfor a good rack of ribs you want to seethose bones at the top but it makes itmuch easier to cut them when it gets tothat point in the process so to cut themI like to pick the rack up with one handfrom the bone side and then take myknife and go right down the ribs andjust straight through the meat and thencut singles off right down the ribs Ilike this for a couple reasonsone you can see the smoke ring on everysingle rib and two it’s much easier forpeople to eat single ribs and get everysingle piece of meat off then especiallyif you have a party and you don’t knowhow many guess you’re gonna have or howmuch how many ribs people are gonna eatit’s easier to have singles cut four toserve than it is to make doubles orsometimes triples or or larger like yousee at some of the restaurants and stuffso cut it in singles and then displaythem out and take some pictures and thenlastly jump in take a bite and enjoy