Smoked Baby Back Ribs Recipes

SMOKED PORK RIBS - BETTER THAN 321 !!!

Steps:

• Rinse the ribs in cold water and pad dry. Trim any excess fat or connective tissue. Only leave what you want to eat.
• Once the ribs are prepped, I apply my favorite rub generously. Make sure to cover all the sides and edges of the ribs.Cover the ribs and keep in the fridge for 2 hours or more.
• Remove the ribs from the fridge and allow to warm slightly on the counter. Fire up the smoker to 225F. I use Pecan or Cherry, when smoking ribs.
• Once the smoker is at proper temp, place the ribs on the grill meat side up.
• Now you can pretty much wait for the three hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/50 mixture of apple cider vinegar and water. Adding moisture to the ribs aids in a smoky bark. After three hours, remove the ribs and place each rack meat side up on a large piece of Heavy Duty tin foil.
• Brush melted butter over the tops of the ribs then followed by brushing the melted honey. You can spritz the ribs for extra moisture at this time. Flip the racks around so the bone side is facing up. Brush with melted butter and melted honey.
• Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side up for 45-60 minutes. Keep the temp at 225F. Optional: If you want the ribs more tender or closer to fall of the bone, cook in the foil for 1.5-2 hours.
• Remove the ribs from the foil and place back on the grill. Brush the ribs with your favorite bbq sauce. Cook for approximately 30-45 more minutes at 225F.
• Check for doneness by using your grill tongs and pickup up the ribs and give them a slight bounce. If the meat starts to slightly split, the ribs are done.Remove from the smoker and cover in foil. Let rest for 10 minutes.
• Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually. You'll notice how the ribs don't fall apart as you cut. Also look for that beautiful pink smoke ring.

OVEN-ROASTED BABY BACK RIBS

Steps:

• Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 1 hour., In a large bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. , Cover and bake 30-60 minutes longer or until ribs are tender. Serve with remaining sauce.

BABY BACK RIBS, SMOKED TO PERFECTION

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).

HICKORY SMOKED/BBQ BABY BACK RIBS

Steps:

• Combine the salt, sugar and water in a large plastic container or non-reactive stock pot.
• Place ribs in brine and refrigerate for one hour.
• Meanwhile, combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
• Remove ribs from the brine (after the hour) and pat dry with paper towels.
• Brush or rub green liquid over both sides of the ribs, sprinkle with sugar and wrap tightly with plastic wrap.
• Place in refrigerator for a minimum of one hour, but preferably 4 hours, you can go overnight for a really flavorful treat.
• Wood/Charcoal method: Soak 2 large chunks of hickory in water. Light about 40-50 coals or you may also use an equal amount of dry hickory chunks for an intense smoke flavor.
• Do not use lighter fluid, a fire starter chimney is the best method.
• Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, form a pan with some heavy aluminum foil large enough for the rib, put it on the cool side of the grill, place the ribs in the"pan" add about 1 cup of water and put the cover on the grill with the holes over the meat.
• Turn the meat 180 degrees and over every 30 minutes.
• Add some more coals/wood in about 2 hours.
• Smoke ribs for a total of 4 hours.
• Gas Grill: I don't recommend this as it can leave a very slight chemical gas taste to the meat, but it does work.
• It's the same basic technique as the charcoal method, light the grill and turn off half (or 2/3rds) of the burners, use soaked hickory chips in a throw away aluminum pan on top of the hot side of the grill.
• For either method the temp inside the grill should be around 275°F with a total cooking time of 4 hours.
• Serve with your favorite bbq sauce. Se like recipe#26794, Lee Lee's Famous Barbecue Sauce for Ribs w/ Preserves.
• Brush some on the meat for the last 5-10 minutes of the cooking process if desired.

SMOKED BABY BACK RIBS

Steps:

• Remove silver skin from the back of each rack. Rub each rack with 1 teaspoon salt and let sit for 20 minutes.
• Slather 3 tablespoons mustard on 1 rack, then shake 1/3 cup BBQ rub on top; rub in on all sides until evenly coated. Repeat on the second rack and refrigerate both racks, covered, 8 hours to overnight. Set aside remaining BBQ rub.
• Remove ribs from the refrigerator and bring to room temperature, 20 to 30 minutes. Spread the remaining 1/3 cup rub over the ribs.
• Meanwhile, mix dry wood chips with charcoal in a smoker and preheat, according to manufacturer's instructions, until temperature is a steady 225 degrees F (107 degrees F).
• Place a water pan on the smoker (or use the smoker's water tray, if it has one) and add water to the depth of the fill line. Place ribs in the smoker and close the lid.
• Combine apple juice and beer in a spray bottle. Spritz ribs every hour, rotating each time you spray. Cook for 3 hours, then remove ribs and check temperature. Wrap ribs in aluminum foil, and return to the smoker.
• Smoke until meat pulls away easily from the bone, 1 3/4 to 2 hours. Remove from the grill and check temperature; an instant-read thermometer inserted into the center should read 170 to 180 degrees F (77 to 82 degrees C). The ribs will be very juicy but the outside will not be crispy.
• Remove the foil and return ribs to the smoker. Cook until crispy, 15 to 30 minutes; an instant-read thermometer inserted into the center should read 190 to 195 degrees F (88 to 91 degrees C). Remove from the grill and tent with foil to allow juices to resettle into the meat before slicing and serving.

BILL'S SMOKED BBQ BABY BACK RIBS

Steps:

• Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
• Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.
• Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.
• Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.