Creole Style Smoked Baby Back Ribs Recipes

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SMOKED BABY BACK RIBS



Smoked Baby Back Ribs image

Provided by Food Network Kitchen

Time 6h45m

Yield 6 servings

Number Of Ingredients 13

2 racks baby back ribs (about 3 pounds each)
1/4 cup packed light brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon mustard powder
Kosher salt
1 lemon, halved
1 apple, quartered
1 cup apple juice or cider
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
Vegetable oil, for brushing

Steps:

  • Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
  • Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
  • About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
  • Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
  • Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
  • How to prep your ribs:
  • Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

CREOLE STYLE SMOKED BABY BACK RIBS



Creole Style Smoked Baby Back Ribs image

Make and share this Creole Style Smoked Baby Back Ribs recipe from Food.com.

Provided by CountryLady

Categories     Pork

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons paprika
1 tablespoon dried thyme
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dry mustard
2 teaspoons celery seeds
1 pinch cajun spices
1 pinch cayenne
1 teaspoon fresh ground black pepper
1 teaspoon salt
2 tablespoons bottled chili sauce
3/4 cup hickory flavored barbecue sauce
1/4 cup Bourbon
3 tablespoons cider vinegar
2 tablespoons maple syrup (or honey)
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 racks of baby-back pork ribs (5lb or 2.5 kg)

Steps:

  • The Rub: Combine all ingredients in a small bowl and mix well.
  • Pat all sides of the baby back ribs generously with the rub.
  • Place in a sealable plastic bag and refrigerate for at least 5 hours.
  • The Bourbon Sauce: To make the bourbon sauce, place all ingredients except Tabasco sauce, in a medium sized, heavy bottomed sauce pan.
  • Reduce slightly over medium heat for 5-10 minutes.
  • Stir in the Tabasco to taste.
  • This can be refrigerated until ready to use, but reheat before serving.
  • Baby Back Ribs: Prepare Barbecue to 200ºF/100ºC using indirect heat.
  • For a gas grill, preheat the grill to high on one side leaving the other side off.
  • If you are using charcoal, cook the coal until they are ash on the outside, but still holding their shape.
  • Place the baby back ribs directly on the cool side of the grill and cook slowly, lid down, for approximately 2 hours until nicely browned and cooked through.
  • After 1½ hours, brush the ribs with the bourbon sauce every 15 minutes until the allotted time has passed.

CREOLE BBQ SHRIMP



Creole Bbq Shrimp image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 13

4 tablespoons butter unsalted
4 tablespoons peanut oil
2 tablespoons chopped garlic
2 red or green chilies or jalapenos, chopped
2 tablespoons rosemary, chopped
1 tablespoon thyme, chopped
1 tablespoon oregano, chopped
2 tablespoons basil, chiffonade
1 tablespoon paprika
1/4 tablespoon cayenne
Salt and freshly ground pepper
1 lemon, juiced
20 pieces shrimp (16/20 size), shells on

Steps:

  • In a saute pan, heat butter and peanut oil. Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice, and continue to saute for 2 minutes more. Add shrimps and saute until cooked through, do not overcook.

BAKED BBQ BABY BACK RIBS



Baked BBQ Baby Back Ribs image

If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 3h20m

Yield 4

Number Of Ingredients 11

½ cup ancho chile powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground dried chipotle pepper
1 rack baby back pork ribs
1 cup barbeque sauce

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
  • Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
  • Generously apply coating of dry rub to all sides of rib rack.
  • With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
  • Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
  • Increase oven temperature to 350 degrees F (175 degrees C).
  • Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
  • Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
  • Cut rack into individual rib segments and serve with more barbeque sauce.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g

HICKORY-SMOKED BABY BACK RIBS



Hickory-Smoked Baby Back Ribs image

These baby back ribs from Rob Rainford are rubbed with brown sugar and smoked paprika and smoked on the grill, then brushed with homemade barbecue sauce.

Provided by Rob Rainford

Categories     Grill/Barbecue     Pork     Pork Rib     Fourth of July     Juneteenth     Molasses     Cumin     Vinegar     Backyard BBQ     Summer

Yield Makes 4 to 6 servings

Number Of Ingredients 21

Ribs:
5 Tbsp (75 mL) packed brown sugar
3 Tbsp (45 mL) kosher salt
2 Tbsp (30 mL) sweet smoked paprika 4 tsp (20 mL) ancho chili powder
1 Tbsp (15 mL) paprika
1 Tbsp (15 mL) onion powder
1 Tbsp (15 mL) freshly cracked black pepper 2 tsp (10 mL) dried thyme leaves
6 racks baby back ribs, about 6 lb (2.7 kg)
4 medium chunks hickory wood, soaked in water for at least 2 hours (if using a charcoal grill) or 4 cups (1 L) hickory wood chips, soaked in water for at least 2 hours (if using a gas grill)
Barbecue Sauce:
3⁄4 cup (185 mL) apple cider
1⁄2 cup (125 mL) ketchup
3 Tbsp (45 mL) red wine vinegar
1 Tbsp (15 mL) Dijon mustard
2 tsp (10 mL) light soy sauce
1 tsp (5 mL) Worcestershire sauce
1 tsp (5 mL) molasses
1⁄2 tsp (2 mL) ancho chili powder
1⁄2 tsp (2 mL) ground cumin
1⁄2 tsp (2 mL) minced garlic
1⁄4 tsp (1 mL) freshly ground black pepper

Steps:

  • The Rainford Method
  • For the ribs, stir together the sugar, salt, smoked paprika, chili powder, regular paprika, onion powder, black pepper and thyme. Set aside.
  • With a small, sharp knife, release the edge of the membrane on the back of each rack of ribs. Grasp the edge with needle-nose pliers or a piece of paper towel and peel the membrane off the rack. (If you leave the membrane on, the ribs will be chewy.)
  • Spread the dry rub all over each rack of ribs until completely coated. Make sure you press the dry rub into the meat. This is where your flavor is going to come from. Arrange the ribs in a rib rack, with all the racks facing the same direction. A rib rack has 8 slab compartments, looks like a rack of coat hangers and can be purchased at most barbecue stores.
  • Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a low temperature of around 250 to 300°F (120 to 150°C) to grill the ribs. For gas grills, preheat the grill to low then turn off one side of the grill to achieve indirect heat. Place a drip tray on the cooler side of the grate and half fill the pan with warm water or the beer of your choice.
  • Drain 2 chunks of hickory, place them on top of the charcoal and set the grate in place. For gas barbecues, place half of the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill. Wait for the hickory to start to smoke.
  • Place the rib racks over indirect heat as far from the heat as possible, with the bone sides facing toward the heat. Close the lid and close the top vent on a charcoal grill about halfway. This will maintain a temperature between 250 and 300°F (120 and 150°C). Cook the ribs for 2 hours.
  • Once the ribs are on, it's time to start working on the barbecue sauce. If you have a side burner this can be done outside. If you don't, go inside and use your stove top to simmer your sauce. Combine all the ingredients in a small saucepan set over medium heat. Simmer for 20 to 30 minutes or until the sauce reaches a glaze consistency. Remove the saucepan from the heat and set aside to cool.
  • The first batch of charcoal should be cooling down after 2 hours. Now is the time to use your chimney starter and get another batch of charcoal lit. Add the remaining wood chunks to the coals to get a little more smoke. If using a gas grill, wrap the remaining chips in foil and place directly on the hotter side of the grate. Close the lid and grill for another 2 hours. Make sure to come back every hour on the hour to check the temperature and to add more charcoal, if necessary. In the last hour of grilling, your ribs will start to show signs of cooking all the way through. When the meat pulls back from the bone, the ribs are almost ready. Baste the ribs with the barbecue sauce during the last 5 to 10 minutes of cooking. I like to tent my ribs before serving, so take them off the grill and let them rest, loosely covered with foil, for 10 minutes.

BABY BACK RIBS, SMOKED TO PERFECTION



Baby Back Ribs, Smoked to Perfection image

I like smoked ribs that are buttery and crisp on the outside, moist and tender on the inside, and stay on the bone. This is a variation of the popular 2-2-1 technique for smoking baby back ribs.

Provided by DrewBabe

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 4h40m

Yield 12

Number Of Ingredients 8

3 racks pork baby back ribs
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon ground cumin
¼ cup barbeque sauce (such as KC Masterpiece® Original), or to taste

Steps:

  • Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C).
  • While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together. Apply the rub to both sides of the ribs.
  • Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours. Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours at 225 to 250 degrees F (107 to 121 degrees C).
  • Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 1699.7 calories, Carbohydrate 4.1 g, Cholesterol 536.1 mg, Fat 134.7 g, Fiber 0.7 g, Protein 110.7 g, SaturatedFat 50 g, Sodium 1688.4 mg, Sugar 1.8 g

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