Recipe of Favorite Lee's Home Smoked Baby Back Ribs

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Before you jump to Lee's Home Smoked Baby Back Ribs recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

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A massive amount of electricity is consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, because the motor won't have to go as often.

The kitchen alone provides you with many small methods by which energy and money can be saved. Eco-friendly living is not really that difficult. It's concerning being practical, more often than not.

We hope you got insight from reading it, now let's go back to lee's home smoked baby back ribs recipe. You can cook lee's home smoked baby back ribs using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Lee's Home Smoked Baby Back Ribs :

• Provide 3-4 Pound of Slab of Baby Back Ribs.
• Prepare of Your Favorite Seasoning Rub.
• Prepare of Plain Prepared Yellow Mustard.
• Provide 3 Handfuls of Wood Chips Soaked (I like hickory).
• You need 4-5 Tablespoons of Butter or Margarine.
• Provide 8-12 Ounces of Your Favorite Beer.
• Provide 1/4 Cup of Dark or Light Brown Sugar.
• Prepare 250 of Degrees Preheated Oven.
• Provide as Needed of Heavy Duty Foil.

Steps to make Lee's Home Smoked Baby Back Ribs :

• Liberally season both sides of your ribs with seasoning rub. Liberally coat both sides with yellow prepared mustard. Cover and refrigerate for 24 hours.
• The next day, let the ribs come to room temperature. Meanwhile prepare your smoker. Soak your wood chips in warm water for around an hour. Let smoker heat up to around 225 degrees.
• Place meat cup side up and let smoke with wood chips for 1.5 to 2 hours. I add a big handful of chips about every 30 minutes. Not trying to cook the meat at this point, just to get a nice smoke flavor.
• Using double layer heavy duty tin foil, sprinkle the bottom with brown sugar and dot with the butter. Pour in enough beer to cover the bottom. Place ribs in cup side up and fold in foil to create a packet. The beer, brown sugar and butter will create your sauce.
• Let cook in oven for approximately 2 to 3 hours. Ribs will be done when a fork easily pokes into the meat. Note: Start checking at about 2 hours.
• Let ribs rest around 30 minutes. Slice in-between the bones. Plate as you like and pour the juice's left in the foil all over the ribs. Serve and enjoy. Message me with any questions you might have.

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