"game Day" Smoked Baby Back RibsFrom mrcooksalot 5 years ago
- 3 slabs pork back ribs shopping list
- 1/2 cup sugar shopping list
- 1/4 cup paprika shopping list
- 3 tablespoons seasoned salt shopping list
- 2 tablespoons chili powder shopping list
- 2 tablespoons ground black pepper shopping list
- 1 tablespoon celery salt shopping list
- 1 tablespoon onion powder shopping list
- 1 tablespoon garlic powder shopping list
- 2 teaspoons ground sage shopping list
- 1 teaspoon dry mustard shopping list
- 1 cup your favorite barbecue sauce shopping list
- 1/2 cup honey shopping list
- 1 Pint of apple juice shopping list
How to make it
- .In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups.
- .In small saucepan over low heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes. Set barbecue glaze aside, keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat gently before using).
- Pat ribs dry with paper towels and season generously with spice rub,
- using about 4-6 tablespoons for each slab of ribs. I put the rub on then marinate over night
- Prepare your smoker with natural charcoal and your favorite chioce of wood chunks soaked in water for 30 min. (I use Oak, Hickory and apple woods.) Just during the first 1-1/2 hrs then straight coal. Don't over smoke your meat it will cause it to have a bitter taste.
- Place on the grill over indirect heat in a covered grill or smoker for 2 1/2 to 3 hours. The grill temp should maintain 230-250 Deg. Turn ribs once during cooking, about halfway through. Place apple juice in a spay bottle and spray the ribs once each hr during cooking See Photo. Ribs are done when the meat is very tender (insert a paring knife between ribs to determine); they will pull apart fairly easily and the rib bones will be sticking out about 1/2 inch. About 20 minutes before ribs are done, baste heavily with barbecue glaze or you can serve on the side If you like your ribs extra sticky, baste again 10 minutes before removing from the grill.
- Let ribs rest for 15-20 min before cutting
- Grab one before there gone, and trust me I always cook a spare slab for the hard earned work.
The Cookmrcooksalot Denver, U.S.A.
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