Tag: smoked baby back ribs

Killer Smoked Baby Back Ribs

December 24, 2016
by Curt

Killer Smoked Baby Back RibsI’ve made a lot of ribs using a lot of different variations of processes to get to the final result. I can honestly say that I’ve found the perfect recipe, and the perfect process to produce what I call “Killer Ribs”!

Just the right smoke….Awesome flavor……..Fall off the bone tender……..and still perfectly moist! If you don’t give this a try, you’ll never know the perfect “Killer Rib”!

Killer Smoked Baby Back Ribs

Ingredients

  • 2 racks Baby Back Ribs
  • Heavy Duty Aluminum Foil
  • Spice Blend
  • 1 teaspoon kosher salt
  • 1 teaspoon minced onions
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Sauce
  • 1 cup butter
  • 1 cup apple juice
  • 3 Tablespoons Worcestershire sauce
  • 1 Tablespoon lemon juice
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Preparation

  1. Rinse the ribs and remove the membrane on the back side of the ribs. NOTE: Starting near the middle of the rack, work the handle of a spoon under a weak spot of the membrane at the edge of the ribs. Work it loose, then pull it off in both directions.
  2. Mix all of the spice blend ingredients together in a spice shaker. Cover the entire surface of the ribs with a light coating or the spice blend and set aside.
  3. Making the sauce:
  4. Melt butter in a saucepan.
  5. Add Worcestershire sauce, lemon juice, salt and pepper. Bring to a boil.
  6. Remove from heat and stir in the apple juice. Allow to cool.
  7. Smoking the ribs:
  8. Prepare your smoker and maintain a temperature of 230° to 250° F. I used pecan and mesquite wood for these ribs, but you can certainly use your favorite wood instead.
  9. Once the smoker is ready, put the ribs on and close up the smoker. Turn the ribs over once after 1 hour.
  10. Once the internal temperature of the ribs reaches 150° F, remove the ribs from the smoker, and place each rack on a sheet of heavy duty aluminum foil, (big enough to completely wrap the ribs).
  11. Generously spread the sauce on all surfaces of the ribs and allow it to pool in the foil. Tightly wrap in the aluminum foil. Place them back on the smoker and insert a meat thermometer into the rack. Close up your smoker.
  12. Once the internal temperature reaches 205° F, remove them from the foil and place them back on the smoker for 30 minutes to allow the outside surface of the ribs to crisp up.
  13. Remove from the smoker and serve. You will have genuine fall-off-the-bone ribs!
http://www.smokedngrilled.com/killer-smoked-baby-back-ribs/

Caribbean Style Smoked Baby Back RibsThis will definitely be my new “go to” rub for smoking baby back ribs! Which I do a lot of. In fact, this rub has worked well on every different kind of meat I’ve tried it on so far.

I left these ribs on the smoker until they reached an internal temperature of 208° F. So tender! They literally fell off the bone.

I also chose not to wrap them with tin foil when they stalled out. (The stall is explained in my article The Texas Crutch.) I wanted a good crisp crust on the outside of these. Unfortunately, you have to sacrifice some of the moisture to keep the crust crispy, but it’s an even trade off for me. You can always brush your favorite sauce on them. As for me, I’m a “no sauce” kinda guy!

Caribbean Style Smoked Baby Back Ribs

Ingredients

  • 1 rack of Baby Back Ribs
  • Spice Rub
  • 1 teaspoon onion powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper

Preparation

  1. Rinse the ribs and remove the membrane on the back side of the ribs. (Hint: Starting in the middle of the rack, from the edge of the rack, push the handle end of a spoon between the ribs and the membrane and slowly raise the membrane up, then peel it off.)
  2. Mix together all of the spice rub ingredients, and put a generous amount of the rub on all surfaces of the ribs and gently rub it in.
  3. Prepare your smoker and maintain a temperature of 230° to 250° F. I used peach and mesquite wood for these, but you can certainly use your favorite wood instead.
  4. Once ready, put the ribs on and close up the smoker. Turn the ribs over once after a couple of hours. They should be done and fall off the bone tender after 5 to 6 hours in the smoker. I took them off when I was getting an internal meat temperature of about 208° F.
http://www.smokedngrilled.com/caribbean-style-smoked-baby-back-ribs/

Sweet Grill Smoked Baby Back Ribs

January 24, 2015
by Curt

Sweet Grill Smoked Baby Back RibsI almost always cook my ribs on the smoker, but this time, I wanted to cook them on the grill using indirect heat. I also have added some chunks of wood to the process to add that delicious smoke flavor to the ribs.

I did some sauced ribs using indirect heat a few months ago, and they turned out very tender, so I’ll be using the same process, only adding the smoke this time. So check out the recipe for the details, and give it a try for yourself!

Sweet Grill Smoked Baby Back Ribs

Ingredients

  • 1 rack baby back ribs
  • Marinade
  • (1) 12 oz. can frozen concentrate apple juice
  • (2) cans water (using apple juice container)
  • 1/4 cup white sugar
  • 2 teaspoons salt
  • Rub
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 Tablespoon Kosher salt
  • 2 teaspoons black pepper
  • Reserve
  • 1/3 cup brown sugar

Preparation

  1. Remove the membrane from the back side of your rack of ribs and thoroughly rinse the ribs. Place them into a plastic bag.
  2. Thoroughly mix together the marinade ingredients, and pour them into the bag with the ribs. Seal up the bag and place in the refrigerator. Marinate for 4 to 5 hours.
  3. After marinating, remove the ribs from the plastic bag and discard the marinade. Mix all of the rub ingredients together and thoroughly rub all surfaces of the ribs.
  4. Get a medium hot grill going, and be sure to leave a cool area of the grill for indirect cooking. Place a couple of chunks of either freshly cut wood or dried wood that's been soaked in water for 30 minutes directly on the coals. I used fresh cut apple wood,
  5. Place the ribs in the cool area, next to the area above the coals, and about 12" away. Cook for 30 minutes, turning them over after 15 minutes. Note: If available, use a thermometer to gauge the temperature above the grill near the ribs. Should be 280 to 320 degrees F).
  6. After 30 minutes, liberally sprinkle the reserve brown sugar on the meaty side of the ribs. Continue cooking for another 30 minutes, turning them once at 15 minutes again. Again, if you have a meat thermometer, they should be around 200° F between the bones. If they're not there yet, continue cooking away from the heat until they reach 200° F.
  7. Move the ribs directly above the coals for about 2 minutes on each side to crisp them up a bit. Remove and serve!
http://www.smokedngrilled.com/sweet-grill-smoked-baby-back-ribs/

Smoked Whiskey Maple Baby Back Ribs

December 29, 2013
by Curt

Whiskey Maple Smoked Baby Back Ribs-postWell, it won’t get you drunk, but the whiskey sure does a lot for the flavor of these ribs! Any whiskey will do, but I suggest you use your cheaper whiskey you have on the shelf and save the top shelf for drinking!

With the whiskey, and the flavors of all the other ingredients combined, this makes for a delicious meal of baby back ribs. And I didn’t even mention the mesquite smoke and the fact that these are slow cooked until they fall off the bone! So get the ingredients together, fire up your smoker, and follow along!

Smoked Whiskey Maple Baby Back Ribs

Ingredients

  • 1 rack baby back ribs
  • Marinade
  • 1/2 cup whiskey (any brand will do)
  • 1/4 cup maple syrup
  • 1 Tablespoon minced garlic
  • 1 Tablespoon minced onion

Preparation

    Preparing the ribs
  1. Mix all your marinade ingredients together and set aside.
  2. Remove the membrane from the underside of the ribs. (FYI: Push the end of a spoon under the membrane at about the second or third rib from the smaller end. Grab hold of it and slowly peel it off in both directions.)
  3. Place the ribs (I usually cut the rack in half), in a sealable plastic bag and pour the marinade in with the ribs. Place in the refrigerator for 2 to 3 hours to marinate.
  4. Smoking
  5. Once the ribs are fully marinated, pour off the marinade and discard. Leave the ribs out of the refrigerator to warm up closer to room temperature while you get your smoker prepared.
  6. Prepare your smoker and maintain a temperature of 230° to 250° F. I used mesquite wood for these, but you can certainly use your favorite wood instead. Mesquite is a nice choice for a strong smoke flavor.
  7. Once the smoker is ready, put the ribs on and close up the smoker. Turn once after a couple of hours. They should be done and close to fall off the bone tender after 5 to 6 hours in the smoker. I took them off when I was getting an internal meat temperature of about 190° to 195° F.
http://www.smokedngrilled.com/smoked-whiskey-maple-baby-back-ribs/