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June 29, 2006
How to Smoke Baby Back Ribs (3)
The Rub
I took my offset smoker to Jimbo's house to give him a rib demonstration. I thought I'd put one up here too. The recipe is from Cook's Illustrated. I have adjusted it to work with my rig versus the traditional charcoal and wood chunks that they prescribe.
As with most Cook's Illustrated recipes, brining meat is an important step. First dissolve 1/2 cup Kosher salt and 1/4 cup sugar in 4 quarts of cold water. Submerge 2 full racks of baby back ribs in the brine and refrigerate 1 hour. Remove the ribs from the brine and pat dry with paper towels.
The Ribs
For the rub: combine 4 tbsp. sweet paprika, 2 tbsp. chili powder, 2 tbsp. ground cumin, 2 tbsp. dark brown sugar, 2 tbsp. salt, 1 tbsp. dried oregano, 1 tbsp. sugar, 1 tbsp. ground black pepper, 1 tbsp. ground white pepper, 2 tsp. cayenne pepper. Rub each side of the racks with 1 tbsp. and refrigerate for 30 minutes.
Smoke'em If You've Got'em
Meanwhile, light the fire in your fire box. I like to use hardwood coals as a starter. I also like the taste of mesquite wood. Hickory is nice, but imparts a stronger smoke flavor. Cook the ribs for 2 hours, trying to keep the temperature between 300°F-350°F. Cook for 2 more hours, trying to keep the temperature between 250°F-300°F. Every 30 minutes flip the ribs over. Every hour flip the ribs end-to-end as well.
The Cook
As I explained to Jimbo, keeping the temperature levels proper with an offset smoker takes constant adjustments to the smoke stack and the firebox door. May I suggest some cigars and some home brewed beer for use between adjustments?
Posted by Rich at June 29, 2006 1:34 PM
Comments
You have my mouth watering...
Posted by: J.D. at June 30, 2006 6:38 PM
This recipe is delicious and foolproof. I've done it several times a year for the past 3-4 years and it produces the second best baby back ribs I have ever had each time. The best are at the Rendezvous in Memphis.
Posted by: Rich at June 30, 2006 8:44 PM
that looks really good!!!!!!!!!!!
Posted by: cool pimp at September 18, 2008 12:39 PM
