Sunday, May 16, 2010

Awesome Smoked Baby Back Ribs Recipe and Method

Awesome Smoked Baby Back Ribs Recipe and Method.

I used a Method called 2-1-1
Anyway it was a hot boring Saturday and I knew I wanted to grill something. I went to my
neighborhood grocery and they were having a 2-day special sale. I was planning on a sirloin
steak, but then I saw them- Baby Back Ribs on sale for $3.99 a pound. Ok that may seem like
a lot but they usually run $8.00 to $12.00 a pound. I have never ever made Baby Back Ribs
and have in the past always gone for the much cheaper but also much fattier Pork Spare Ribs. 
So this was going to be my Saturday challenge. I researched recipes on the web. Most wanted 
me to boil or braise the ribs first. This seemed sensible but I really wanted to smoke them on
my smoker. I read one article that was totally against boiling the ribs. Would you boil a steak
first? Of course not. The article claimed boiling leaches all the flavor out of the ribs. That 
seemed logical to me. 
The article then went on to describe a 2-1-1 method on a smoker for the Ribs. This method
is low and slow. The smoker temp should be maintained around 225 degrees give or take 25 
degrees. 2-1-1 refers to hours. Cook ribs 2 hours with dry heat and smoke, then cook 1 Hour
wrapped tightly in foil so they can steam and become tender then cook 1 more hour back on 
the grill on indirect heat. Mop with BBQ sauce during last 15 minutes of cooking time.
OK this was going to be my plan. I was going to try the 2-1-1 method on my good ole 
(has seen better days) Char Broiler Grill/Smoker.

Step 1: Remove silvery membrane from back of two slabs of baby back ribs. Click Skim and Trim to
see how to do this.

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.
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
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
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
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.

Here Is A Digital Recipe Card: You can Click the
 Tabs at To to See the Recipe or try the buttons 
at the bottom to Save or Print the recipe

Awesome Smoked Baby Back Ribs

The best ribs I have ever had- See my blog ...

See Awesome Smoked Baby Back Ribs on Key Ingredient.

I Made Traditional Sides To Go With The Ribs
My Potato Salad
Corn on the Cob
and Cuban Bread

1 comment:

Anonymous said...

I used your marinade and method and I must say they were very good, however to salty. I believe that your recipe should be modified to Two tablespoons of kosher salt. A 1/4 cup is to much. My husband who is a over salter found it to be very salty.

The balance of the recipe was awesome they were smoked perfectly and tender after an hour of indirect heat. I will use your recipe again but with less salt. Your method was right on the money. Thank you