Recipe: Bob’s Smokin’ Southern BBQ sauce smoked baby back ribs

by | Mar 22, 2018

Picture from Bob’s Smokin’ Southern Barbecue website.

A Got to Be NC barbecue sauce recently received a long-distance accolade.  The Smoking Joint, a BBQ competition team from Australia, was named Grand Champion in the Melbourne Kansas City Barbecue Society festival last month using Bob’s Smokin’ Southern BBQ Sauce dry rub.  The team has placed a rush order for more rub, as they head to the biggest BBQ festival in Australia.

Bob’s Smokin Southern BBQ is a veteran-owned company out of Fayetteville. The sauce is sold in 100 locations in North Carolina, New Hampshire, Maine and Texas. Bob’s Sauce is also available internationally in Australia, Germany and Okinawa.  Read below for Bob’s recipe for smoked baby back ribs.

1. Peel the membrane off the back of each rack of ribs. The membrane, also known as the silver skin, is the thin membrane on the bone side of the rack of ribs. Use a sharp knife to peel up one corner then use a paper towel to grip and peel off. It is important to peel this off in order to allow the smoke to penetrate the meat from the bone side.

2. Rub with BOB’s #7 Pork Rub over all sides of rack, be conservative. Wrap and place in refrigerator for at least an hour, overnight preferred.

3. Fill wood chip tray(s) with hickory wood chips that have been soaking in water for at least an hour (this will allow the chips to burn slower and give you more smoke).

4. Start smoker and keep temperature at around 225 degrees.

5. Once the wood chips start to smoke, add your ribs (curved side down) and make sure if you are cooking more than one rack they aren’t touching each other. Smoke will only penetrate the meat for about an hour but Bob suggests giving the racks about 2 hours of smoke.

6. After 3 hours remove rack(s) and place on double layer of heavy duty foil (curved side up) and drizzle with honey, add a little water or other preferred liquid and wrap (making sure the foil is sealed tightly).

7. Place wrapped ribs back in smoker (curved side up) for 1 ½ hours then remove from smoker and unwrap ribs. Be careful at this point because there will be a lot of very hot liquid. Cut one end of foil and pour out liquid before removing ribs.

8. Place unwrapped ribs back on grill (curved side down) for about 30 minutes or until desired tenderness.

9. Remove from grill, slather with Bob’s Smokin’ Southern BBQ sauce, serve, and enjoy!