Baby Back Ribs were on sale, so I jumped on that deal and grabbed two racks. In this video I show how to prep the ribs, including removing the membrane, applying a two part dry rub, and saucing during the cooking session. I prepare them in vertical racks on the Weber Kettle, using the indirect method, and adding hickory chunks to the charcoal to get that perfect smoky taste.

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Items Used In This Video

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Weber Kettle Premium: http://amzn.to/2tFntOo
Ivation Wireless Thermometer: http://amzn.to/2zC0jbh
Bernzomatic Torch: http://amzn.to/2u1yV6R
Torch Hose Kit: http://amzn.to/2sICafl
Char-Basket Charcoal Briquet Holders: http://amzn.to/2zrF0Zh
Nitrile Gloves: http://amzn.to/2fW4d6G
Vertical Rib Holder: http://amzn.to/2zwh3nH

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