Smoken Baby Back Ribs Food

BABY BACK RIBS

Steps:

• For the rub: The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together.
• For the ribs: Take a slab of ribs and turn over so the curved side is up. Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.
• Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard. Use the mustard to help evenly distribute the seasoning. Turn the ribs over and repeat the process. Cover and store in the refrigerator overnight.
• To cook, start a smoker and bring the temp to 200 degrees F. Use apple or cherry wood chunks to provide smoke and flavor. Place the ribs in the smoker, curved side down. Smoke for 2 hours at 200 degrees F, and then raise the temperature to 250 degrees F for about 2 1/2 hours. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough, allow to cook for another 30 minutes.
• Remove from the smoker. For dry-style ribs, sprinkle with about 1 tablespoon rub. For wet-style ribs, glaze with the BBQ sauce.

BBQ BABY BACK RIBS

Steps:

• Working with one rack of ribs at a time, slip a knife between the bones and thin membrane to loosen, then grab the membrane with a paper towel and pull it off. Put the ribs on a baking sheet and rub the spice rub on both sides. Cover with plastic wrap and refrigerate 6 hours or overnight.
• Prepare a grill for indirect grilling: For a gas grill, preheat to medium high; after about 10 minutes, turn off one or two of the middle burners and turn the remaining burners down to medium low. For a charcoal grill, light the charcoal; once the coals have just ashed over, carefully push them to opposite sides of the grill and set a drip pan in the middle to avoid flare-ups.
• Place the ribs bone-side down on the cooler part of the grill (overlap the rib racks slightly to fit, if necessary). Cover and cook, rotating the position of the rib racks once halfway through, until the meat is tender and pulls back from the ends of the bones, 2 hours to 2 hours 15 minutes. Flip and move to direct heat and cook, uncovered, until charred in spots, about 5 minutes. Transfer to a cutting board and cut into pieces.

BBQ BABY BACK RIBS

Steps:

• Skin ribs by peeling the skin of the back side. Place ribs in a large pot big enough to submerge them. Add 1 gallon water, the liquid smoke, 1/8 cup BBQ seasoning, mesquite butter, and salt. Bring to a boil and boil for 45 minutes.
• Preheat oven to 350 degrees F.
• Remove ribs from pot and place ribs face up in oven, uncovered. Sprinkle remaining 1/8 cup BBQ seasoning over the ribs. Cook for 45 minutes or until tender. Let rest for 10 minutes before serving.

BLUEBERRY-CHERRY BBQ BABY BACK RIBS

Steps:

• For the ribs: Position an oven rack in the center and preheat the oven to 325 degrees F. Peel the thin membrane off of the back side of the ribs and discard.
• In a small bowl, combine the brown sugar, coriander, paprika, mustard, 1 tablespoon salt and 1/2 teaspoon black pepper. Sprinkle evenly all over both sides of the ribs. Wrap each rack of ribs in a separate piece of aluminum foil and place on a baking sheet. Bake for 1 1/2 hours.
• For the blueberry-cherry BBQ sauce: Meanwhile, add the olive oil to a medium saucepan and place over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the coriander and cinnamon and cook, stirring, until fragrant, about 1 minute more. Add the cherries, blueberries, chicken broth, cider vinegar, brown sugar, chipotle chile and adobo sauce. Season with salt and pepper. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer, mashing the cherries and blueberries with a potato masher halfway through to release their juices, until the fruit is softened and the mixture is saucelike, about 15 minutes.
• Let the sauce cool briefly. Then transfer to a blender and blend until smooth (see Cook's Note). Return to the saucepan and stir in the Dijon. The sauce should nicely coat the back of a spoon. If the sauce is too thin, bring it back to a simmer and continue to reduce until the correct consistency. Reserve 1 cup in a bowl for glazing. Set aside the remainder in the saucepan and cover to keep warm.
• Once the ribs have baked 1 1/2 hours, carefully place each rack on its own baking sheet. Unwrap the ribs from the foil, keeping the foil on the baking sheet as a liner of sorts. Brush the ribs with the reserved 1 cup BBQ sauce and bake until nicely browned and tender when pierced with the tip of a sharp knife, basting once more with sauce halfway through, about 30 minutes.
• Preheat the broiler. Brush another layer of sauce on each rack of ribs and place one of the racks under the broiler until the sauce is caramelized and lightly charred, 3 to 4 minutes (be sure to watch as all broilers vary!). Repeat with the second rack of ribs.
• Transfer the reserved sauce from the saucepan to small bowls. Slice into individual ribs and serve with the sauce for dipping.

NO FAIL BBQ BABY BACK RIBS (GRILL)

Steps:

• Remove silver skin from bone side of ribs. Never used to do this, but now understand why the pros do. Using the tine of a dinner fork helps get things started, then it just peels off.
• Put a large sheet of foil on the counter and place the ribs meat side down. You want enough foil to VERY lightly wrap (or tent) the ribs for grilling.
• All the spice measurements above are estimates. We like things a bit on the zippy side, but not burning hot -- just a little bite. With that said, we season the bone side of the ribs heavy with garlic powder, medium heavy with cayenne, medium heavy with pepper, and light with salt. Really hard to over do it, as after 4+ hours on the grill, the spices seem to mellow.
• Flip the ribs and repeat the seasoning. Again, may look heavy, but the flavors kinda vanish during cooking. Why you need to try it once and adjust to taste the 2nd time. I never taste the garlic no matter how much I put on, but the cayenne does adjust the spiciness. Even when we go pretty heavy with the cayenne, it is not over-powering.
• Lightly wrap the ribs. You want to create a tent on top so the foil does not touch the meat. Pull up the ends lightly and seal. You do want to seal things so moisture does not escape. You can put these in the fridge all day, or put on the grill immediately.
• I have a Weber Genesis gas grill that has a front, center and rear burner. Don't have to pre-heat, but I only turn on the front burner to low-medium -- grill will heat to about 250 degrees. Place the ribs towards the rear of the grill (away from the burner). Leave them there for 2 hours. Nothing you need to do except make sure the temp stays around 250. 200 is fine, 300 is fine -- but lower seems to produce better results.
• After 2 hours, open the foil and coat with BBQ sauce. Should be a lot of juice in the foil at this point. If not, add some water, beer, or something. Re-seal the foil and let them go another 2 hours.
• Now the tricky part. Pull the ribs towards the front the grill. Get a couple wide spatulas, open the foil, and carefully lift the rack of ribs from the foil and place directly on the center of the grill. At this point, the ribs will be pretty much done. Remove the foil from the grill. Turn on all the burners and coat the ribs with sauce. Close the lid. Things should start smoking from the sauce dripping and burning. If things are not smoking, turn up the heat. Keep an eye on things at this point. You do want a nice char, but you don't want to overdo it. Maybe 10-20 minutes for this step.
• Get the 2 spatulas and remove to a cookie sheet or platter. Enjoy.
• If you like Sweet Baby Ray's Original, you will like these. Fall off the bone every single time, and they require very little effort or attention. You can adjust the base seasoning to your liking. I have made these with the same general recipe and process from anywhere between 3 hours and 6 hours with very little loss in outcome. Hence the reason I call it "no fail".

PEACH SMOKED BOURBON INFUSED BABY BACK RIBS

Steps:

• First thing is pre-heating the smoker. When using the pellet smokers I like to smoke the 1st hour @ 170 - 180 degrees. At the lower temps the pellets burn cooler and produce more smoke. This will put more smoke into the meat. That said, in this case I'm cooking on my Yoder Wichita stick burner. I will build an efficient fire with 1 1/2 chimney of lump and 2 sticks of peach wood. I like to slowly bring the pit up to 230 degrees.
• We will be using a modified version of the 3-2-1 method slightly modified. We will smoke for 2.5 hours un-foiled, 1.5 hours foiled with my bourbon sauce then we will smoke for 1-1.5 hours un-foiled and sauce the ribs at the end.
• Using a butter knife and paper towel. Remove the membrane on the back of the ribs. this is very important. Paper towel allows you to grip the membrane for removal.
• Mix 1/2 cup yellow mustard with 2 tbsp honey. Coat ribs front and back with this honey mustard mix. Shake on a light amount of garlic powder. Apply generous amounts of John Henry's Bourbon Rub. Don't over do it. Sprinkle on a liberal amount of brown sugar. Don't be shy with the brown sugar. Rub it in real good.(Bring to a simmer over medium heat then cool.)
• Smoke ribs for 2.5 hours @ 230 - 235 degrees. Mist ribs with Cherry Dr. Pepper once after 1.5 hours. After 2.5 hours, remove ribs and place on thick foil. in a cup mix 1/2 cup cherry Dr. Pepper and 2 shots of Jim Beam Red Stag Bourbon.
• Pour entire bourbon mix over ribs meat side down. Wrap foil around ribs tightly. Perform the foiling steps to each rack of ribs and place them back into smoker meat side down. Cook another 1.5 hours then remove the ribs from the tin foil and place them back in the smoker meat side up. At this point the ribs will be infused with the bourbon sauce.
• Smoke @ 230 - 235 degrees for another 1 - 1.5 hours. Keep an eye on them. Using tongues grab the ribs from one end and grabbing in towards the middle. As you lift the ribs they should bend and the neat should appear to tear but should not fall off the bone. You should be able to slight twist a bone without the bone twisting loose.

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 WITH COLA BARBECUE SAUCE

Steps:

• Make the sauce--in a saucepan over medium heat, warm the oil.
• Add in garlic, chile powder, and cumin; cook for 30 seconds, stirring occasionally.
• Add in the remaining sauce ingredients, whisk them together, and allow the sauce to simmer for about 5 minutes.
• The ribs--remove the thin membrane from the back of each rack of ribs; allow the ribs to stand at room temperature for 20-30 minutes before grilling.
• The rub--in a small bowl, mix the rub ingredients; season the ribs all over with the rub, pressing the spices into the meat.
• Drain the mesquite chips and toss them onto the burning coals or into the smoking box of a gas grill; grill the ribs over Indirect Low heat (grill temperature should be about 300°) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours.
• About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides.
• Transfer the ribs to a baking sheet and tightly cover with foil; let rest for 30 minutes before serving.
• Serve warm.

SMOKED BABY BACK RIBS

Steps:

• Preheat the oven to 325°F (165°C). In a small bowl, mix together the paprika, garlic powder, mustard, pepper, and bay. Place the rib racks in a roasting pan and coat them generously with the spice mix, then shake off the excess. Pour the beer between the ribs. Cover with aluminum foil.
• Roast for 2 1/2 hours. During the last 30 minutes, remove the foil and coat the racks with the BBQ sauce so the surface is well glazed.
• To smoke the ribs, the first thing to do is to find out if your BBQ can maintain the target temperature. Get an oven thermometer and test it; if it holds a temperature between 210° and 230°F (100° and 110°C) for a good 20 minutes, you're fine. Also, because the racks require a 4-hour smoke time, it's clever to check for a good supply of gas. The ingredients are the same for smoking as for roasting except for the beer. In other words, you mix the spices together and coat the racks with the mixture. Next, fill the smoker can (or any 1-quart/ 1-liter tin can) to the top with the wood chips. Cover the entire can with aluminum foil and poke 3 or 4 holes in the top.
• Nowadays, most BBQs have 3 burners: light only the left one, turning it to low-medium; your ribs will cook on the right. You may want to put an aluminum cake pan filled with water under the grill rack, to prevent flare-ups and to provide moisture. Place the ribs on the right side, place the can on the opposite side, and close the lid. Check now and again to make sure the temperature does not go above 240°F (115°C), adjusting the flame as needed. After 2 hours, check the ribs. Are they too soft or too hard on the edges? Listen to the force and adjust. They should be ready in 4 hours. When I smoke ribs, I like to keep the BBQ sauce on the side and dip the ribs.

SMOKED SOUTHERN BABY BACK RIBS

Steps:

• Take the olive oil with a basting brush and go over all sides of the ribs. After you fo this, sprinkle the rub on both sides of the pork. If you run out, just mix some more. I am a heavy rub girl so I like a lot! The sauce is last portion of the ingredients. Start with the BBQ sauce and work your way down.
• Now its time to prepare your smoker. If you do not have a smoker, you can do this with a regular grill to get the same smoke flavor. If you do not have a smoker, just go to the end of the directions for smoking and you will see how to do it with a grill.
• I have an upright, cylinder shaped, 2 tier smoker made by Brinkman. I buy hickory wood chunks from Home Depot or Walmart. I will put 4 or 5 in a pan of water to soak for about an hour. I light my coals and let them burn until the coals turn ashy of the sides. I add my soaked wood and water pan/drip pan ontop of that. I close the lid so it can get up to temperature.
• After about half an hour, I place the ribs in the smoker (bone side down)and leave them alone for atleast 2 hours. You want to maintain a constant temperature in the smoker of about 200 to 220 degrees. The secret to fall-off-the-bone ribs is cooking them low and slow. Do not even take the top off for 2 hours. After 2 hours, take them off and wrap in aluminum foil. Add more wet or dry wood chunks to the bottom bowl. Close the lid and let them cook another hour and a half. If you choose to add sauce, this is the time to do it. Open the aluminum foil and pour my sauce over them. After about 30 more minutes, you have the finest ribs that you have ever had!
• Now, if you do not have a smoker I recommend you get one. It's only $39 at Home Depot. Prepare your grill with coals and place wet hickory wood chunks all around ontop of the coals. Place ribs on the grill (bone side down) and let them cook about 30 minutes, turning them over after 15 minutes. Afterwards, wrap in aluminum foil and place back onto grill. Let them cook an additional 30 minutes. Pour my sticky sauce over them in the foil and let cook additional 15 minutes. Remove and enjoy!