Directions:
- A smoker temperature of 225 degrees Fahrenheit is perfect for this rib recipe, but up to 240 is fine. For my taste, you just can't beat a combination of oak and hickory for smoking babybacks, but any wood that you're comfy with will be just fine.
- This baby back ribs recipe smokes membrane side down for three to four hours. Baste once with a peanut oil,balsamic vinegar mixture about an hour before they're done. Try the pinch test for doneness. Give the meat between two bones a squeeze with your thumb and forefinger. If it gives easily, it's time to chow down.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.59 Kcal (559 kJ) | ||
| Calories from fat | 103.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.49g | 18% | |
|---|---|---|---|
| Cholesterol | 3.28mg | 1% | |
| Sodium | 864.27mg | 36% | |
| Potassium | 45.09mg | 1% | |
| Total Carbs | 7.35g | 2% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 0.47g | 1% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 0.3mg | 1% | |
| Calcium | 14.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 414.56 Kcal (1736 kJ) | ||
| Calories from fat | 320.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.64g | 18% | |
|---|---|---|---|
| Cholesterol | 10.19mg | 1% | |
| Sodium | 2681.91mg | 36% | |
| Potassium | 139.91mg | 1% | |
| Total Carbs | 22.81g | 2% | |
| Sugars | 19.02g | 25% | |
| Dietary Fiber | 0.58g | 1% | |
| Protein | 1.46g | 1% | |
| Vitamin C | 6.5mg | 3% | |
| Iron | 0.8mg | 1% | |
| Calcium | 43.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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