Baby Back Ribs
Recipes / Pork

Baby Back Ribs

On the Cob

Print recipe
You can go to Texas Petes Southern BBQ and have the hands down best spare ribs in Aotearoa but nothing quite beats being able to make the most tender and juicy ribs at home. That's where baby backs ribs and the 2-2-1 method is the GCs of the backyard low ‘n’ slow bbq. Also known as loin-back ribs, baby backs are taken from the top of the rib where the rib meets the spine after the loin is removed. These ribs are smaller but more tender, meatier and juicier than their spare rib counterparts. This method below is a foolproof method to get the best quality out of your ribs.
Prep time
20 mins
Cook time
5 hours
Serves
4
Fuel
Heat Beads® 4kg Original BBQ Briquettes
Best cooked on
Cob Barrel BBQ & Smoker

INGREDIENTS

2 racks of Baby Back Ribs

Your favourite rub (I am using Oakridge Secret Weapon Rub from BBQsupplies.co.nz)

Your favourite BBQ sauce (I am using my wife’s secret recipe)

Olive Oil

1L of apple juice

Note: I also used Plum Wood Chunks in this recipe for added flavour

  • Set up your Cob using the 'snake' method.

    Set up your Cob using the 'snake' method.

  • After removing excess fat, lubricate with olive oil and apply rub.

    After removing excess fat, lubricate with olive oil and apply rub.

  • Place ribs on preheated Cob, over the roasting dish with apple juice and hot water in it.

    Place ribs on preheated Cob, over the roasting dish with apple juice and hot water in it.

  • After 2 hours, remove ribs and apply BBQ sauce. Wrap in foil.

    After 2 hours, remove ribs and apply BBQ sauce. Wrap in foil.

  • Return to Cob for another 2 hours.

    Return to Cob for another 2 hours.

  • Remove from foil and cook 1 more hour. Take off Cob, rest and then slice.

    Remove from foil and cook 1 more hour. Take off Cob, rest and then slice.

BBQ Configuration

Charcoal – Charcoal grate on lowest height. Snake method on right with 2 charcoals on the bottom layer and 1 on top to keep a consistent 225 – 250ºF

Vents – Right Bottom vent open

Top left vent open

All other vents closed.

METHOD

  1. Preheat Cob Barrel Smoker with a charcoal snake to 225ºF, layer wood chunks on first half of the snake
  2. Remove the membrane and any excess fat from the ribs
  3. Lube your ribs with Olive Oil and generously apply your rub to both sides
  4. Place a small roasting dish with apple juice and hot water on the charcoal grate opposite your charcoal snake
  5. Place your ribs on the main rack over the roasting dish
  6. Close the cob barrel and smoke your ribs for 2 hours
  7. After 2 hours take out your ribs, layer in your favourite bbq sauce and tightly wrap with foil. Be sure to have any tears in the foil to allow the meat to baste itself.
  8. Place the ribs back on the grill and close the cob for another 2 hours.
  9. After 2 hours, unwrap the ribs and leave on the grill for 1 hour.
  10. After 1 hour remove the ribs from the barrel bbq and rest for 10 minutes
  11. Slice your ribs, lightly sauce and serve.

Recipe courtesy of Eon Kerewaro

Top