Sunday, April 27, 2014
Baby Back Ribs in the Smoker
I still have about another hour before this delicious slab of baby back ribs is ready to take off the smoker. Looks like another solid winner!
Here's what I did.
While the charcoal was heating up in the charcoal chimney, I prepared the ribs by first removing the thin membrane on the bone side. This is tedious and not fun, but it allows the smoke to penetrate both sides of the meat.
I rubbed down the meat with this rub:
1 cup sugar
1/2 cup paprika
2 tbsp coarsely ground black pepper
2 tbsp lemon pepper
2 tbsp kosher salt
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp cayenne pepper
This recipe makes a lot so you have plenty left over for next time.
Let the meat sit with the rub on it for 20 to 30 minutes. While this is taking place, finish putting the smoker together with the hot coals over unlit coals and spread cherry wood shavings all around the charcoal, fill the water bowl, and put that in place, and after that, the grill rack.
Next put the meat on the grill, close the lid, and that's it. After two hours, and every hour after that, spray apple juice on the meat.
It should be done in 4 to 6 hours, or when the meat begins to separate from the bone.
This recipe came from my book, The Essential Guide to Real Barbeque - Smoking Meat by Jeff Phillips.
Jeff calls for rubbing yellow mustard over the meat before you put the rub on it. I forgot that step. But from the smell of the meat while it has been smoking, I don't think I'm going to be disappointed!
This is my second time to use my new smoker and that is my biggest regret. Had I known how easy it is to get fantastic results, I would have tried it a long time ago. It always seemed "technical" and above my abilities. Nothing could be further from the truth. The smell of the smoke while it is cooking is just unbelievable good.