Thursday, May 2, 2013

SMOKIN!: Slow Smoked Baby Back Ribs


Smoked Baby Back Pork Ribs


I am crazy about BBQ. Crazy.  A couple of years ago, I got all worked up over smoked foods and it has become a hobby.  

Yesterday I was at Sprouts Market and they had some beautiful baby back ribs on sale - minimally processed - no additives - no hormones.  Naked pork.  I got 4, count em, 4 slabs.  They are great to smoke and freeze in individual freezer bags for a quick meal later on. Check this out - rub recipe after the jump too!



Overnight rest with dry rub

My rub:

4 tablespoons brown sugar
2 tablespoons chili powder
2 teaspoons chipotle powder (use more for more smoky heat)
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons black pepper
1 tablespoon cumin
1 1/2 teaspoons powdered thyme
2 teaspoons kosher salt
1 teaspoon mustard powder
1 teaspoon cinnamon

NOTE: for a little Asian flavor, add one teaspoon Five Spice Powder.


Ribs with rub after sitting over night. Come to room temp before smoking.

After an overnight rest, bring ribs to room temp.  I use an electric smoker set to 230 degrees.  I use Cherry or Apple wood chips, soaked overnight as well.  LOW and SLOW is the key.


I use my meat thermometer placed inside the smoker when preheating to let me know when its ready without running outside to check.

These were great!  Ready for the freezer... if they make it.
I smoked mine for 4 hours at 230 degrees. I didn't open the door but once after 3 hours.  I am lucky to have a smoker with a side access chip drawer.  I didn't foil either. I like a little "bite" on ribs where you have to work a bit to get them off the bone.  Some folks smoke for two hours, wrap  in foil and place in smoker for two hours and then unwrap and place back in smoker for an hour.  I find this to make them too "soft" for my taste.  I don't want to pick up a rib and have the meat fall off the bone.  You gotta WORK for some goodness!  Enjoy!

1 comment:

  1. They are great to smoke and freeze in individual freezer bags for a quick meal later on. Check this out - rub recipe after the jump too! John Alexander

    ReplyDelete

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