Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, lee's home smoked baby back ribs. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lee's Home Smoked Baby Back Ribs is one of the most popular of current viral foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Lee's Home Smoked Baby Back Ribs is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have lee's home smoked baby back ribs using 9 ingredients and 6 steps. Here is how you can achieve it.

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

1. Take Slab of Baby Back Ribs
2. Make ready Your Favorite Seasoning Rub
3. Prepare Plain Prepared Yellow Mustard
4. Get Wood Chips Soaked (I like hickory)
5. Prepare Butter or Margarine
6. Prepare Your Favorite Beer
7. Make ready Dark or Light Brown Sugar
8. Make ready Degrees Preheated Oven
9. Make ready Heavy Duty Foil

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

1. Liberally season both sides of your ribs with seasoning rub. Liberally coat both sides with yellow prepared mustard. Cover and refrigerate for 24 hours.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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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