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I\u2019ve cooked baby back ribs just about every way you can cook them. Different smokers, different seasonings, different sauces\u2026<\/em> and there\u2019s really no one right way to do it. You can take just about any good rib recipe and make some great ribs.<\/strong><\/p>\n It starts with picking out a good rack and trimming it up so it cooks evenly. Then you gotta know when the bark is set and the ribs are ready to wrap, what tender ribs should actually feel like, and when it\u2019s time to get them off the pit. And one of the biggest things I\u2019ve learned is to give ribs a good hold once they\u2019re tender. That little bit of time lets everything settle down before you put on the final glaze.<\/p>\n For these ribs, I\u2019m using Tyson Baby Back Ribs from Walmart<\/strong> and keeping the flavors pretty simple. But that\u2019s really the point. Change the seasoning, change the sauce, cook them on whatever smoker you\u2019ve got. If you pay attention to these little things during the cook, you\u2019ll get tender, juicy ribs with that beautiful mahogany finish every time.<\/p>\n WHAT MALCOM USED IN THIS RECIPE:<\/strong><\/p>\nWhat makes the biggest difference is knowing what to look for along the way.<\/h3>\n