Creolestylesmokedbabybackribs Recipes

CREOLE STYLE SMOKED BABY BACK RIBS

Steps:

• The Rub: Combine all ingredients in a small bowl and mix well.
• Pat all sides of the baby back ribs generously with the rub.
• Place in a sealable plastic bag and refrigerate for at least 5 hours.
• The Bourbon Sauce: To make the bourbon sauce, place all ingredients except Tabasco sauce, in a medium sized, heavy bottomed sauce pan.
• Reduce slightly over medium heat for 5-10 minutes.
• Stir in the Tabasco to taste.
• This can be refrigerated until ready to use, but reheat before serving.
• Baby Back Ribs: Prepare Barbecue to 200ºF/100ºC using indirect heat.
• For a gas grill, preheat the grill to high on one side leaving the other side off.
• If you are using charcoal, cook the coal until they are ash on the outside, but still holding their shape.
• Place the baby back ribs directly on the cool side of the grill and cook slowly, lid down, for approximately 2 hours until nicely browned and cooked through.
• After 1½ hours, brush the ribs with the bourbon sauce every 15 minutes until the allotted time has passed.

CAROLINA BARBECUED BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
• In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
• Using your fingers, rub the mixture over both sides of the ribs.
• Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
• To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
• Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
• Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
• Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
• Refrigerate the sauce.
• Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
• Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
• To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.

SMOKED BABY BACK RIBS

Steps:

• Remove silver skin from the back of each rack. Rub each rack with 1 teaspoon salt and let sit for 20 minutes.
• Slather 3 tablespoons mustard on 1 rack, then shake 1/3 cup BBQ rub on top; rub in on all sides until evenly coated. Repeat on the second rack and refrigerate both racks, covered, 8 hours to overnight. Set aside remaining BBQ rub.
• Remove ribs from the refrigerator and bring to room temperature, 20 to 30 minutes. Spread the remaining 1/3 cup rub over the ribs.
• Meanwhile, mix dry wood chips with charcoal in a smoker and preheat, according to manufacturer's instructions, until temperature is a steady 225 degrees F (107 degrees F).
• Place a water pan on the smoker (or use the smoker's water tray, if it has one) and add water to the depth of the fill line. Place ribs in the smoker and close the lid.
• Combine apple juice and beer in a spray bottle. Spritz ribs every hour, rotating each time you spray. Cook for 3 hours, then remove ribs and check temperature. Wrap ribs in aluminum foil, and return to the smoker.
• Smoke until meat pulls away easily from the bone, 1 3/4 to 2 hours. Remove from the grill and check temperature; an instant-read thermometer inserted into the center should read 170 to 180 degrees F (77 to 82 degrees C). The ribs will be very juicy but the outside will not be crispy.
• Remove the foil and return ribs to the smoker. Cook until crispy, 15 to 30 minutes; an instant-read thermometer inserted into the center should read 190 to 195 degrees F (88 to 91 degrees C). Remove from the grill and tent with foil to allow juices to resettle into the meat before slicing and serving.