Awesome Smoked Baby Back Ribs

By deanarrca

The best ribs I have ever had- See my blog for step by step instructions and more pictures
http://deenyssimplejoys.blogspot.com/2010/05/awesome-smoked-baby-back-ribs-recipe.html

Ingredients

• BBQ Rub:
• 2 whole slabs baby Back Ribs
• Yellow Mustard
• 1/4 cup coarse salt (kosher or sea)
• 1/4 cup dark brown sugar
• 1/4 cup sweet paprika
• 2 tablespoons freshly ground black pepper
• BBQ Sauce:
• 2 cups Ketchup
• 1/4 cup Cider Vinegar
• 1/4 cup Worcestershire Sauce
• 1/4 cup Firmly packed brown sugar
• 2 tablespoons Molasses
• 2 tablespoons Prepared Mustard
• 1 tablespoon Tabasco Sauce
• 1 tablespoon Your Favorite Barbecue Rub (or the Basic Barbecue Rub)
• 2 teaspoons Liquid Smoke (opt)
• 1/2 teaspoon Black Pepper

Details

Servings 4
Adapted from deenyssimplejoys.blogspot.com

Preparation

Step 1

Step 1: Remove silvery membrane from back of two slabs of baby back ribs.
Step 2: Take regular yellow mustard and slather all over ribs. Next rub your dry rub all over ribs.
This is the dry rub I used. I always make a big batch and keep a bottle of it in the pantry.
All-purpose Barbecue Rub Recipe
Recipe By: From Beer-Can Chicken by Steven Raichlen (Workman Publishing)
Yield: Yield: about 3/4 cup
This barbecue rub may be used on poultry, pork, seafood, and all varieties of meat. You can vary the heat level by using hot paprika instead of sweet. Try it with the interesting Beer-Can Chicken recipe.
Ingredients:
1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons freshly ground black pepper
Directions:
Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix.
Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months


Then warp ribs in plastic wrap and put back in the refrigerator for at least an hour (This is all I had time for today) But you could probably let these marinate up to overnight and they would be even better. I will do that next time when I plan better and it isn't a spontaneous thing.

Step 3: Prepare your smoker. I have a Char Broiler Smoker with an off set fire box. I am using Hickory Wood chunks for smoking because that is what I have on hand. The ribs need to cook low and slow.
Prepare the coals for a 225 degree fire. Soak your wood chunks and place appropriately for smoking.
I place mine on a grate above the hot coals in the fire box.

Step 4: Here is where the 2-1-1 Begins
Place Rib Slabs on grill grates (you can place a drip pan underneath the grate and ribs if you like).
Now cook and smoke low and slow for 2 hours.

Step 5: Now take the ribs off the grill and wrap loosely but completely in foil with a little
water or beer. I used a foil pan and about a half cup or so of flat warmed Micholob Light Beer.
Then place the foil pouches or pan back on the Smoker/Grill. Close lid and keep the temp
around 225 degrees. No need for smoke at this point - just heat. Leave on there like this for 1 hour.

Step 6: After the last hour has past take ribs out and place on grill grates. You are going to continue cooking them with dry heat for 1 more hour at 200 to 225 degrees. No need for smoke at this point. During the last 15 minutes Brush both sides of Ribs with your Favorite BBQ Sauce.
Store bought Sauces I like are Sweet Baby Ray's, or Bull's Eye Original

Or from Scratch
Basic Barbecue Sauce
Recipe By: Steven Raichlen
Ingredients:
2 cups Ketchup
1/4 cup Cider Vinegar
1/4 cup Worcestershire Sauce
1/4 cup Firmly packed brown sugar
2 tablespoons Molasses
2 tablespoons Prepared Mustard
1 tablespoon Tabasco Sauce
1 tablespoon Your Favorite Barbecue Rub (or the Basic Barbecue Rub)
2 teaspoons Liquid Smoke (opt)
1/2 teaspoon Black Pepper
Directions:
Combine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat.
Reduce the heat to medium and gently simmer the sauce until dark, thick, and richly flavored, 10-15 minutes.
Transfer the sauce to clean (or even sterile) jars and store in the refrigerator. It will keep for several months.