Smoked Baby Back Ribs on the Ninja FlexFlame

Create delicious smoked ribs on the Ninja Flexflame in just 3 hours. All you need are the ribs, the barbecue dressing and the sauce.

What are the rear ribs?

The rear ribs are pork ribs that come from the back of the chest case; Next to the spine of the pork.

You can easily distinguish them from the St. Louis style ribs in the case of the butcher, looking at the bones.

The rear ribs are more arched. They create more than one C form – while the spare ribs and St. Louis are flat.

As for the taste, the St. Louis style ribs are more fleshy and unbridled, because they are close to the belly (from where the bacon comes). The shoulders for children are thinner and more tender. They rest near the pork loin.

Cook the ribs on a gas grid

The interesting thing of the Ninja Flexflame is that it is both a propane grid and a smoker. So the grill is really easy to use and you can add a lot or the small smoke flavor you like.

Get ingredients of the recipes

Prep: Place the ribs on the counter upwards. Using a paper napkin, it grabs the silver skin located above the bones. Remove it.
Season: Sprinkle the rubbing of pork on the back and leave to rest for 15 minutes. Turn up the ribs and sprinkle the peaks. Let them rest for another 15 minutes as you turn on the grill.
Heat grill: Add pellets to the flexible hopper. Turn on the burners. Turn the dial at the bottom and slow and the temperature at 250f/120c degrees. Press the button for the flavor of the fire to turn on the pellets.
Smoke: Place the ribs in the center of the grill, the bone side down. Close the lid and smoke for 2 hours.
Add pellets: For more smoke flavor, add pellets to the hopper every 30-45 minutes.
Sauce: Sprinkle the barbecue sauce on the upper side of the ribs. Use a brush to open it evenly.
Smoke: Continue to cook for another hour or until the internal temperature of the meat is about 200f/93c degrees.
Slice: Remove the ribs from the grill. Place the meat down. Use a long serrated knife to cut between the bones. Brush the sides of each rib with more sauce.

Calories: 514KcalCarbohydrates: 21GProtein: 37GFat: 31GSaturated fat: 11GPolynsaturo fat: 5GMonolysatuine fat: 13GTrans fat: 0.3GCholesterol: 130mgSodium: 656mgPotassium: 596mgFiber: 1GSugar: 16GVitamin A: 219IuVitamin C: 1mgSoccer: 101mgIron: 3mg

Nutritional information is calculated automatically, so they should be used only as approximation.

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Ingredients

Rear ribs: Look for these close to the meat counter. They are the pork ribs that have more an arch for them.
Girls can grill the pork rubbing: This rubbing was designed for the pig. It includes brown sugar, coconut sugar, kosher salt, black pepper, paprika and other chillies and spices.
Barbecue sauce: Use your favorite sauce. I like the sweetest sauces with the ribs.

See the complete recipe card above for portions and a complete list of ingredients.

How to smoke the rear ribs on the Ninja Flexflame

Step one: Place the ribs on the counter upwards. Using a paper napkin, it grabs the silver skin located above the bones. Remove it.

Step two: Sprinkle the rubbing of pork on the back and leave to rest for 15 minutes. Turn up the ribs and sprinkle the peaks. Let them rest for another 15 minutes as you turn on the grill.

Third step: Add pellets to the flexible hopper. Turn on the burners. Turn the dial at the bottom and slow and the temperature at 250f/120c degrees. Press the button for the flavor of the fire to turn on the pellets.

Passage Quattro: Place the ribs in the center of the grill, the bone side down. Close the lid and smoke for 2 hours.

PRO TIP: For more smoke flavor, add pellets to the hopper every 30-45 minutes.

Step five: Brush the barbecue sauce on the upper side of the ribs. Use a brush to open it evenly.

Brushing the sauce on the rear ribs of the child.

Step you are: Continue to cook for another hour or until the internal temperature of the meat is about 200f/93c degrees.

PRO TIP: I use a Thermapen ONE digital meat thermometer to measure the temperature. Insert it from the side between the bones to get a good reading.

How to serve the rear ribs of the child

Remove the ribs from the grill. To cut, place them down. Use a long serrated knife to cut between the bones. Brush the sides of each rib with more sauce and serve the excess sauce on the side.

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Warehouse

The remaining ribs can be kept in an airtight container in the refrigerator for a maximum of 5 days. You can also freeze them for a maximum of 6 months.

GCG Pro Pitmaster suggestions

Remove the silver skin, so the ribs are more holding
Season freely by more flavor
It is not necessary to wrap these ribs on the ninja
They finished when they start breaking when collecting them with pliers

Frequent questions

Do I need to wrap the rear ribs?

No. With this recipe of smoked ribs, it is not necessary to wrap them. Leaving them discarded allows the ninja cyclonic fan to cook the ribs in a more uniform way.

How do you know when the rear ribs are made?

Or use a digital meat thermometer and cook them at about 200f or take them with a pair of pliers. When they bend and begin to break, they are ready.

How long does it take to smoke the rear ribs on the Ninja Flexflame?

Following this recipe and cooking the ribs at 250f degrees, it takes about 3 hours to smoke them.

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