Here is a flavorful and smoky way to do ribs on the smoker when you don’t have an extra 8 hrs on your hands. My mom taught me how to do them in the oven, wrapped in foil. Then I finish them on the grill or smoker, depending on how much time I have. The ribs essentially braise in their own liquid in the oven and the moist heat keeps them tender. After they cook this way, they seem to take on a good bit of smoke as well. Roll back the amount of crushed red pepper if you want to mellow them out a little. Serve with the sauce on the side. Cold beer goes great with these ribs as well as an assertive red wine like an Oregon pinot noir or an inky zinfandel.
Serve with: Cole Slaw, BBQ beans, Pickles
Ingredients:
4 racks of baby back ribs
1 1/2 Cups dry rub
1. Preheat and oven to 300 degrees. (If smoking, set up your rig)
2. Cut each rack into 2 sections, removing the thin membrane.(Or ask butcher to remove)
3. Coat liberally with the dry rub (Recipe Below), ensuring ribs are covered all over.
4. Wrap each section in a packet of aluminum foil, making sure not to puncture foil.
5. Place on a baking sheet seam side up and bake for one hour if smoking, two hours if grilling.
6. Remove ribs, carefully unwrap from foil, reserving rendered juices.
7. Transfer to your smoking rig and smoke between 225 - 275 degrees.
8. Baste periodically with the reserved rib juices for at least one hour or until ribs begin to separate from the bone. (Insert a fork between the bones and twist. There should be very little resistance and the ribs should separate easily)
9. If grilling, cook ribs about 15 minutes on medim fire until a thick char begins to form on the outside of the ribs and they are heated through.
Serve with Carolina bbq sauce (Recipe Below)
1. Preheat and oven to 300 degrees. (If smoking, set up your rig)
2. Cut each rack into 2 sections, removing the thin membrane.(Or ask butcher to remove)
3. Coat liberally with the dry rub (Recipe Below), ensuring ribs are covered all over.
4. Wrap each section in a packet of aluminum foil, making sure not to puncture foil.
5. Place on a baking sheet seam side up and bake for one hour if smoking, two hours if grilling.
6. Remove ribs, carefully unwrap from foil, reserving rendered juices.
7. Transfer to your smoking rig and smoke between 225 - 275 degrees.
8. Baste periodically with the reserved rib juices for at least one hour or until ribs begin to separate from the bone. (Insert a fork between the bones and twist. There should be very little resistance and the ribs should separate easily)
9. If grilling, cook ribs about 15 minutes on medim fire until a thick char begins to form on the outside of the ribs and they are heated through.
Serve with Carolina bbq sauce (Recipe Below)
DRY RUB:
This is a very versatile rub that you can use on almost anything: pork shoulder, beef tenderloin, steaks and chops, chicken – even fish. You can make this up to 6 months ahead of time.
2 parts:
Smoked Paprika
Regular paprika
Cumin
1 part:
Ground Ginger
Thyme
Parsley
Garlic powder
Crushed Red Pepper
Kosher Salt
Freshly Ground Black Pepper
Combine all ingredients in a large bowl, reserve
This quick sauce is the essence of Eastern NC style ‘que cooking. Tart and spicy with a hint of earthy sweetness.
¼ cup rendered rib juices
2 Cups Cider Vinegar
½ C tupelo honey
Crushed Red Pepper
1 roasted jalepeno, thickly sliced (optional)
S&P to taste
Tabasco to Taste
Heat the above in a saucepan, simmer for 10 minutes and serve
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