Megan Day’s Burnt Finger Baby Back Ribs
1 rack of baby back ribs
3 Tbsp. Smokey KC Barbecue Rub
Squeeze margarine like Parkay
1C brown sugar
1/4 cup Honey
1 stick unsalted butter, slice lengthwise in 3 pieces
1/2 C Pineapple soda like Jarritos
2/3 C Spicy KC Barbecue Sauce
1/4 C agave
- Remove membrane and cut away any hanging meat, silver skin, and trim down the tenderloin meat piece on the top of slab. Season with Smokey KC Rub and allow the meat to rest at room temperature for one hour.
- Prepare pellet smoker for low-heat smoking at 280 degrees using Royal Oak 100% charcoal pellets.
- Place rack bone side down and smoke for one hour. Squirt margarine over ribs and smoke another half hour.
- Flip ribs over and squirt margarine across bones and smoke another half hour.
- Place 2 sheets of heavy duty foil together on table and create a pile down the center of the foil in the following layer order: 1/2 cup brown sugar, 1/2 Tbsp. rub and a honey drizzle. Place ribs bone side down on top of pile. Repeat the process on top of the ribs in the following order: remaining brown sugar, rub, and honey. Place the butter slices on top and fold foil tightly around ribs. Before you seal the end, pour pineapple soda into foil pouch and seal it up.
- Place wrapped ribs back on smoker and cook for approximately 2 more hours. Open pouch and try lifting an end bone. If it wiggles without lifting the rest of the slab, you are ready to baste the rack with sauce. If it is not ready, seal back up and cook for another 10 minutes and check again.
- Mix together 3/4 cup Spicy KC sauce and 1/4 cup agave nectar. Remove slab from foil pouch and baste with sauce mixture. Place on smoker for 10 minutes to set the sauce. Serve immediately with the remaining sauce mixture available for your guests to use if desired.