Smoked Southern Baby Back Ribs Recipes

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SMOKED RIB RUB RECIPE



Smoked Rib Rub Recipe image

Everyone loves some good barbecue pork ribs. Even for barbecue fanatics, though, it can be tough to get ribs as delicious as the kind you get from a quality restaurant.

Provided by cavetools

Categories     Main Course

Number Of Ingredients 12

3 lbs 1 rack pork spareribs
1 Cup Dark brown sugar
1/2 Cup Sweet paprika
2 1/2 tbsp Kosher salt
2 1/2 tbsp Freshly ground black pepper
1 tbsp Mustard powder
1 1/2 tsp Dried oregano
1 1/2 tsp Onion powder
1 1/2 tsp Garlic powder
1 1/2 tsp Cayenne pepper
1 Pint apple juice or apple cider
Barbecue sauce of choice

Steps:

  • Mix your dry spices together in a small bowl or other container.
  • If it hasn't been done already, flip your ribs over and make a small cut into the white membrane cover the back closest to one of the ends.
  • Using a paper towel to help grip, slowly and gently pull the membrane down until it separates from the ribs, using a knife to clean up any scraps.
  • Liberally coat both sides of your ribs in spices, rubbing into the meat to ensure everything is covered.
  • Wrap the rack in plastic wrap and place on a large baking tray in the refrigerator over night and up to a full 24 hours to let the flavors develop.
  • Half an hour before cook time, take your ribs from the fridge and let them start to warm up at room temperature.
  • This helps them to cook more evenly while they're smoking as the inside and outside will be roughly even in temperature, avoiding overcooking the outside with a raw inside.
  • Additionally, soak your wood chips in hot water at this time if you're using them instead of chunks.
  • Fill your smoker halfway with charcoal and light it.
  • Close the lid and allow it to start heating up.
  • If you're using a thermometer, it should read around 225 degrees Fahrenheit.
  • When your charcoal has burnt down and your smoker is up to temperature, add more charcoal, toss on your wood, add the grate, fill the water tank, and close the lid once again.
  • This gives the wood a chance to start smoking and the new material a chance to burn.
  • After another ten minutes or so, you're finally ready to cook.
  • Place your ribs meat side up into the center of your smoker and close the lid.
  • Depending on the type of rib you use, it'll most likely take around four hours to cook fully (baby backs run shorter, St. Louis run longer).
  • You can check this by sight if the meat has begun to pull away from the bones or by temperature when a rib measures 195 degrees Fahrenheit internally.
  • As your ribs smoke, make sure to monitor the levels of wood, charcoal, and water in your smoker and add more of each as needed.
  • Additionally, keep the temperature consistent by adjusting the air vents, especially when introducing new fuel to the fire.
  • Every half hour, spray your ribs down with apple juice or apple cider from a spray bottle.
  • This both flavors the meat and helps keep the outside moist during the long cooking process.
  • In the last half hour of cooking, paint on a thick layer of barbecue sauce across the meat and allow it to caramelize on the outside, though be careful not to burn it.
  • If it appears to be burning, remove the ribs from the heat or tent them in aluminum foil until they're fully cooked.
  • After removing your ribs from the smoker, allow them to rest half an hour at minimum while wrapped loosely in aluminum foil.
  • This gives the meat a chance to relax after being cooked and lets the juices redistribute throughout, making for a more tender, flavorful, and juicy rib.
  • Use this time strategically to finish any side dishes or meal prep you hadn't to gotten yet.
  • Once the ribs have rested, it's time to eat.

Nutrition Facts : ServingSize 3.5 g, Calories 10 kcal

BAKED BABY BACK RIBS



Baked Baby Back Ribs image

Even a barbeque purist cannot scoff at these foil-wrapped, baked and glazed baby back ribs. They're satisfyingly sweet, savory, smoky and flavorful. The meat falls off the bones! Baking in foil also reduces the amount of clean up. You'll be busy enjoying these ribs -- who has time for dishes?

Provided by Food Network Kitchen

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 13

2 slabs baby back ribs, about 1 pound each (see Cook's Note)
1/4 cup light brown sugar
1 tablespoon chipotle chile powder
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon freshly ground black pepper
1 cup apple cider
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 tablespoon Worcestershire sauce
2 cloves garlic, minced

Steps:

  • In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
  • Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
  • In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
  • Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
  • Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
  • While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
  • Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.

MEMPHIS DRY-RUBBED BABY BACK RIBS RECIPE



Memphis Dry-Rubbed Baby Back Ribs Recipe image

These smoked ribs are surprisingly easy to make, even for a first-timer.

Provided by Southern Living Test Kitchen

Time 4h

Yield Serves 4

Number Of Ingredients 15

2 (2 ½- to 3-lb.) slabs baby back pork ribs
⅓ cup kosher salt
¼ cup packed dark brown sugar
3 tablespoons paprika
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dry mustard
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground allspice
1 tablespoon herbes de Provence
1 cup apple cider vinegar, divided
1 cup water, divided
2 handfuls wood chunks for smoking (hickory, oak, or pecan)

Steps:

  • Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each by slicing into it and pulling it off with a paper towel. (This will make ribs more tender and allow meat to absorb the rub better.) Combine salt, brown sugar, paprika, pepper, garlic powder, onion powder, dry mustard, chili powder, cumin, allspice, and herbes de Provence in a medium bowl. Rub ¾ cup mixture evenly over both sides of slabs, and let stand at room temperature 30 minutes.
  • Prepare a charcoal fire in smoker according to manufacturer's instructions, substituting a mixture of ¾ cup each of the vinegar and water in drip pan. Bring internal temperature to 250°F to 275°F, and maintain for 15 to 20 minutes. Place wood chunks on coals. Place slabs on smoker, meaty side up; cover with lid.
  • Smoke ribs, maintaining inside temperature between 250°F and 275°F, until meat is tender to the touch and pulls away from bones on the ends, 3 hours to 3 hours and 30 minutes. Remove ribs, and place on a baking sheet. Stir together remaining ¼ cup each of vinegar and water. Spritz or brush vinegar-water mixture on both sides of ribs to thoroughly moisten. If desired, rub remaining ½ cup brown-sugar mixture on both sides of the ribs. Slice ribs between the bones, and serve.

BABY BACK RIBS, SMOKED TO PERFECTION



Baby Back Ribs, Smoked to Perfection image

I like smoked ribs that are buttery and crisp on the outside, moist and tender on the inside, and stay on the bone. This is a variation of the popular 2-2-1 technique for smoking baby back ribs.

Provided by DrewBabe

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 4h40m

Yield 12

Number Of Ingredients 8

3 racks pork baby back ribs
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon ground cumin
¼ cup barbeque sauce (such as KC Masterpiece® Original), or to taste

Steps:

  • Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C).
  • While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together. Apply the rub to both sides of the ribs.
  • Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours. Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours at 225 to 250 degrees F (107 to 121 degrees C).
  • Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 1699.7 calories, Carbohydrate 4.1 g, Cholesterol 536.1 mg, Fat 134.7 g, Fiber 0.7 g, Protein 110.7 g, SaturatedFat 50 g, Sodium 1688.4 mg, Sugar 1.8 g

SMOKED BABY BACK RIBS



Smoked Baby Back Ribs image

Provided by Food Network Kitchen

Time 6h45m

Yield 6 servings

Number Of Ingredients 13

2 racks baby back ribs (about 3 pounds each)
1/4 cup packed light brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon mustard powder
Kosher salt
1 lemon, halved
1 apple, quartered
1 cup apple juice or cider
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
Vegetable oil, for brushing

Steps:

  • Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
  • Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
  • About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
  • Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
  • Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
  • How to prep your ribs:
  • Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

MEATHEAD'S LAST MEAL RIBS RECIPE



Meathead's Last Meal Ribs Recipe image

These are the best BBQ pork ribs you will ever eat. They are so good you would ask for them as your "last meal". We're talking classic Southern barbecue ribs here, the barbecue ribs that win barbecue championships. The recipe is a melange of flavors: A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork.

Provided by Kris Coppieters

Categories     Dinner     Lunch     Main Course

Time 6h

Number Of Ingredients 4

1 slab ribs (any cut (baby back, spare ribs, St. Louis cut))
4 tablespoons Meathead's Memphis Dust ((see notes below if you would prefer to use our bottled pork rub))
1 teaspoon Morton Coarse Kosher Salt ((¼ teaspoon per pound of meat))
6 tablespoons barbecue sauce ((Sauce is optional. See notes below if you would prefer to use our bottled KC BBQ sauce))

Steps:

  • Prep. Rinse the ribs in cool water to remove any bone bits from the butchering.
  • If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. To remove it, insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. If you can't get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. Click here to see more photos of how to skin 'n' trim ribs and here's a quickie 1 minute video of the technique.
  • Trim the excess fat from both sides of the rack of ribs.
  • Next it is time to add the salt. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% bone, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining.
  • Before adding a BBQ rub, be aware of double salt jeopardy! Rubs and spice blends are a great way to add flavor to meat, but almost all commercial rubs contain salt so be careful not to pre-salt the ribs if you plan on using one of these rubs otherwise they will be unbearably salty. Also note that some ribs sold in grocery stores are labeled as "enhanced" or "flavor enhanced" or "self-basting" or "basted," meaning that they have been injected with a brine at the packing plant so if you are using these you probably want to use a rub that doesn't include salt like our Meathead's Memphis Dust recipe.Some folks insist on putting the barbecue rub on the night before, but it isn't necessary. The molecules in spices are too large to penetrate more than a tiny fraction of an inch. Read this for the science.
  • Before applying the rub, just coat the meat with a thin layer of water. The water helps dissolve the spices. A lot of cooks like to use mustard under the rub as a form of glue. Mustard is water, vinegar, and maybe white wine (all mostly water) with mustard powder mixed in. The amount of mustard powder is so small that by the time the water steams off and drips away, the mustard powder remaining is miniscule. My experience is that using a mustard slather makes little or no difference in the final outcome. If you want a mustard flavor, you will do much better by simply sprinkling it on the meat. Once wet, sprinkle enough Meathead's Memphis Dust to coat all surfaces but not so much that the meat doesn't show through. That is about 2 tablespoons per side depending on the size of the slab. Spread the Memphis Dust on the meat and rub it in.
  • Fire up. Pre-heat your barbecue smoker or set up your grill for 2-zone (indirect) cooking. Adjust the dampers on your cooker to bring the temperature to about 225°F and try to keep it there throughout the cook. Cooking at 225°F will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It's a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can't hit 225°F, get as close as you can. Don't go under 200°F and try not to go over 250°F.When monitoring the cooker temperature you can absolutely positively noway nohow rely on bi-metal dial thermometers. If you are not monitoring your cooker with a good digital oven thermometer, you are setting yourself up for disappointment. Using a dial thermometer is like trying to send email with a typewriter. Click here to read my buyer's guide to thermometers.Once you have reached the desired temperature, add about 4 ounces of dry wood, placing it as close to the flame as possible.
  • Cook. Put the slabs in the cooker in indirect heat, meaty side up, close the lid, go drink a beer, read a book, or make love.
  • When the smoke dwindles after 20 to 30 minutes, add another 4 ounces of wood. After that, DO NOT add any more wood. On your first attempt, resist the temptation. Nothing will ruin a meal faster and waste money better than over-smoked meat. You can always add more the next time you cook, but you cannot take it away if you over-smoke.
  • If you have more than one slab on, halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up. There is no need to flip the slabs. You can peek if you must, but don't leave the lid open for long.
  • This next step is known as the Texas Crutch. This optional trick involves wrapping the slab in foil with about an ounce of water for up to an hour to speed cooking and tenderize a bit. Almost all barbecue ribs competition cooks use the Texas Crutch to get an edge. But the improvement is really slight and I never bother for backyard cooking. If you crutch too long you can turn the meat to mush and time in foil can soften the bark and remove a lot of rub. I recommend it only for barbecue competitions when the tiniest improvement can mean thousands of dollars. Skip it and you'll still have killer ribs. But if you've seen it on TV and must try it, click here to learn more about The Texas Crutch. The Texas Crutch is it is baked into a popular technique called the 3-2-1 method which I do not recommend. Two hours in foil or butcher paper is far too long and can make the meat mushy. Try the Texas Crutch after you master the basics.
  • For cooking time, allow 5 to 7 hours for St. Louis Cut (SLC) Ribs or Spare Ribs, and 3 to 5 hours for Baby Back Ribs. Thicker, meatier slabs take longer. If you use rib holders so they are crammed close to each other, add another hour.
  • When it is time to find out whether or not the ribs are ready, we us the bend test (a.k.a. the bounce test). Although we insist that you buy a good digital meat thermometer for most smoking and grilling, this is one of the few meats on which you cannot use a meat thermometer because the bones have an impact on the meat temp and because the meat is so thin. To conduct the bend test, pick up the slab with tongs and bounce it gently. If the surface cracks as in the picture above, it is ready. Here are some other tricks to tell when ribs are ready.
  • Once the ribs are done cooking it is time to add the sauce unless you intend to serve them "dry" like they do in Memphis. The key to saucing ribs is to go easy on it so that the meat can shine through. Simply paint both sides of the rack with your favorite home made barbecue sauce or store-bought barbecue sauce and cook for another 15 minutes or so. Don't put the sauce on earlier than that. It has sugar and there is a risk it can burn. Now here's a trick I like: Sizzle on the sauce. Put the ribs with sauce directly over the hottest part of a grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don't roast the meat from above, sizzle the sauce on one side and then the other. The sauce will actually sizzle and bubble. Stand by your grill and watch because sweet sauce can go from caramelized to carbonized in less than a minute! One coat of a thick sauce should be enough, but if you need two, go ahead, but don't hide all the fabulous flavors under too much sauce. If you think you'll want more sauce, put some in a bowl on the table.
  • Serve. Once sauced, slice the rack between the bones. If you've done all this right, you will notice that there is a thin pink layer beneath the surface of the meat. This does not mean it is undercooked! It is the highly prized smoke ring caused by the combustion gases and the smoke. It is a sign of Amazing Ribs. Now plate, serve to your guests, and take a bow when the applause swells from the audience.

Nutrition Facts : Calories 61 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1135 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

MELT-IN-YOUR-MOUTH SMOKED PORK BACK RIBS



Melt-In-Your-Mouth Smoked Pork Back Ribs image

Fall-off-the-bone deliciousness!

Provided by How To Smoke

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes

Time 6h15m

Yield 2

Number Of Ingredients 9

1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pound pork back ribs, membrane removed
apple wood chips, soaked
½ cup barbeque sauce, or as needed

Steps:

  • Preheat smoker to 225 degrees F (110 degrees C).
  • Mix paprika, chili powder, onion powder, cayenne pepper, salt, and pepper together in a small bowl. Rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
  • Place rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 1/2 hours.
  • Remove ribs from smoker; cover with barbeque sauce. Wrap with aluminum foil. Let rest for 30 minutes.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 26.3 g, Cholesterol 116.8 mg, Fat 30.2 g, Fiber 2.3 g, Protein 24.8 g, SaturatedFat 11 g, Sodium 959.9 mg, Sugar 17.1 g

SMOKED SOUTHERN BABY BACK RIBS



Smoked Southern Baby Back Ribs image

I love this recipe because there are some people out there who just really have no clue when it comes to great bbq. Being from the south, I know what great bbq is. I wish everyone could have the blessing of eating great bbq the way my family does. In this recipe I will include a rub for the ribs and an easy sauce that is finger licking good! I hope you enjoy the recipe!

Provided by Chef Kris from bama

Categories     Pork

Time 20m

Yield 3-5 serving(s)

Number Of Ingredients 12

4 tablespoons seasoning salt
4 tablespoons garlic salt with parsley
4 tablespoons onion powder
4 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons fresh coarse ground black pepper
1 cup olive oil
3 cups barbecue sauce
1/2 cup yellow mustard
1/2 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon fresh coarse ground black pepper

Steps:

  • Take the olive oil with a basting brush and go over all sides of the ribs. After you fo this, sprinkle the rub on both sides of the pork. If you run out, just mix some more. I am a heavy rub girl so I like a lot! The sauce is last portion of the ingredients. Start with the BBQ sauce and work your way down.
  • Now its time to prepare your smoker. If you do not have a smoker, you can do this with a regular grill to get the same smoke flavor. If you do not have a smoker, just go to the end of the directions for smoking and you will see how to do it with a grill.
  • I have an upright, cylinder shaped, 2 tier smoker made by Brinkman. I buy hickory wood chunks from Home Depot or Walmart. I will put 4 or 5 in a pan of water to soak for about an hour. I light my coals and let them burn until the coals turn ashy of the sides. I add my soaked wood and water pan/drip pan ontop of that. I close the lid so it can get up to temperature.
  • After about half an hour, I place the ribs in the smoker (bone side down)and leave them alone for atleast 2 hours. You want to maintain a constant temperature in the smoker of about 200 to 220 degrees. The secret to fall-off-the-bone ribs is cooking them low and slow. Do not even take the top off for 2 hours. After 2 hours, take them off and wrap in aluminum foil. Add more wet or dry wood chunks to the bottom bowl. Close the lid and let them cook another hour and a half. If you choose to add sauce, this is the time to do it. Open the aluminum foil and pour my sauce over them. After about 30 more minutes, you have the finest ribs that you have ever had!
  • Now, if you do not have a smoker I recommend you get one. It's only $39 at Home Depot. Prepare your grill with coals and place wet hickory wood chunks all around ontop of the coals. Place ribs on the grill (bone side down) and let them cook about 30 minutes, turning them over after 15 minutes. Afterwards, wrap in aluminum foil and place back onto grill. Let them cook an additional 30 minutes. Pour my sticky sauce over them in the foil and let cook additional 15 minutes. Remove and enjoy!

Nutrition Facts : Calories 1069.3, Fat 79.5, SaturatedFat 11.1, Sodium 2425.5, Carbohydrate 89.9, Fiber 10, Sugar 51, Protein 8.3

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  • Remove the membrane on the back of the ribs and then liberally season both sides of the ribs using the dry rub.
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  • Loosen the membrane on the back of each rack of ribs by slipping a small sharp knife between the rib bone and the membrane. Using paper towels for grip, hold the membrane tightly and pull it off (check out the video above to see how I do this, or you can ask your butcher to do it for you). Discard the membrane.
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Estimated Reading Time 6 mins
  • Soak applewood chunks in water for 30 minutes. Prepare your smoker for indirect smoking. Your target temperature is 200 F.
  • Place the prepped ribs on the smoker and close the lid. Leave them to smoke for 3 hours. Check the temperature every 30 minutes adding more wood as needed.


SMOKED BABY BACK RIBS - TENDER AND EASY - LEARN TO …
2015-07-29 I tried your 2-2-1 rib recipe using 3 lb baby back ribs (2 racks) using a pellet smoker set at 225F. The smoke temperature cycled from 225F to 255F. The ribs were very …
From smoking-meat.com
4.7/5 (12)
Category Entree
Cuisine Hot Smoking
Estimated Reading Time 10 mins
  • Give the ribs a good rinse to remove bone fragments and anything else that shouldn’t be there. Pat them dry with a paper towel and lay on the cutting board.
  • I prefer to remove the membrane but it is certainly not worth a lot of time, effort and frustration. If you have trouble with it, you can skip this step and still have some of the best smoked ribs in town.
  • After you have spend minimal time doing a little prep work to the ribs, get that batch of my rib rub that you mixed up earlier and sprinkle a good coating on the top of the ribs. Just enough so that you can no longer see the meat under the rub.


SMOKED RIBS WITH ESPRESSO BARBECUE SAUCE | CREATIVE …
2021-04-08 Instructions. Season the ribs on both sides with salt and pepper and smoke for 3 hours at 225 degrees in preheated smoker using hickory chips during first 2 hours of smoking. …
From creative-culinary.com
4.9/5 (135)
Estimated Reading Time 5 mins
Servings 6
Total Time 5 hrs 10 mins
  • Season the ribs on both sides with salt and pepper and smoke for 3 hours at 225 degrees in preheated smoker using hickory chips during first 2 hours of smoking.


20 LEFTOVER RIBS RECIPES YOU'LL TRULY ENJOY - INSANELY …

From insanelygoodrecipes.com
  • Smoked Rib Quesadillas. Give your smoked ribs a facelift by transforming them into savory quesadillas! Warm and soft tortillas are wrapped around tender smoked rib pieces.
  • BBQ Pork Sandwich. This is a classic way to enjoy a tender and juicy smoked barbecue, why not smoked ribs as well? Situate your five-star rib meat in between two slices of bread for a southern-style pork sandwich.
  • BBQ Pork with Cheesy Grits. Nothing pleases a crowd like savory and creamy cheesy grits. Add in your leftover BBQ ribs and you have one delicious meal!
  • Breakfast Hash with Leftover Ribs. Who said ribs were just for dinner? Enjoy your succulent ribs first thing in the morning when you make this breakfast hash with leftover ribs.
  • BBQ Pork Rib Tacos. Taco Tuesday just got a whole lot better! Turn your leftover ribs into juicy taco meat filling! Add your favorite toppings, and the leftovers might be better than the first meal.
  • Baby Back Rib Soup. Soup is a tried-and-true way to repurpose leftover meat and vegetables. Clear out your refrigerator with this baby back rib soup recipe.
  • Leftover Prime Rib Sandwich. Similar to the BBQ sandwich, this prime rib sandwich is a portable and enjoyable way to enjoy your leftover ribs. With caramelized onions, wilted arugula, and a horseradish mayo dressing, this savory sandwich is brimming with plenty of flavors.
  • Irish Prime Rib Pie. Turn your leftover ribs into this savory prime rib pie! Irish pie is stuffed to the brim with plenty of vegetables and fresh herbs.
  • Leftover Prime Rib and Barley Soup. This barley soup is a hearty way to serve up your leftover ribs! Satisfying barley is as delicious as it is nutritious.
  • Prime Rib Casserole. This creamy casserole has all of your favorite ingredients! From soft penne pasta to fresh parsley and bacon, this dish has comfort food written all over it.


BIG "D" SMOKED BABY BACK RIBS RECIPE | MYRECIPES
Smoke ribs, maintaining the temperature inside smoker between 225° and 250°, for 4 hours and 30 minutes. Remove lid, baste with half of Paul's Barbecue Sauce, and, if necessary, add more beer to water pan. Cover with smoker lid, and smoke …
From myrecipes.com
  • Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling. (This makes for more tender ribs and allows smoke and rub to penetrate meat better.)
  • Place lemon juice in a small bowl; add oil in a slow, steady stream, whisking constantly. Coat ribs evenly with lemon juice mixture. Sprinkle meat evenly with Paul's Pork Ribs Rub, and rub into meat. Let stand at room temperature 30 minutes.
  • Prepare smoker according to manufacturer's directions, substituting beer for water in water pan. Bring internal temperature to 225° to 250°, and maintain temperature for 15 to 20 minutes.


OVEN-BAKED BABY BACK RIBS RECIPE - SOUTHERN LIVING
Don't bother with the grill or smoker. Fire up the oven and give these easy baked ribs a try. Super tender and glazy from the broil, these Oven-Baked Baby Back Ribs are classic in flavor and texture. The smoked paprika makes up for the lack of actual smoking involved in this lunchtime or supper main. That's our Test Kitchen's pro tip for when you want good BBQ flavor sans smoke.
From southernliving.com
  • Preheat oven to 275°F with rack in middle position. Stir together salt, brown sugar, smoked paprika, pepper, garlic powder, and dry mustard in a bowl. Remove thin outer membrane on back of ribs by loosening with a butter knife and pulling it off; discard. Brush slabs evenly with oil; sprinkle with spice mixture, gently patting to adhere. (If desired, wrap ribs with plastic wrap; place on a baking sheet, and chill at least 4 hours or up to 24 hours.)
  • Line a baking sheet with aluminum foil; set a wire rack inside sheet. (If you wrapped and chilled the ribs, remove and discard plastic wrap.) Wrap each slab with heavy-duty aluminum foil; place on prepared wire rack. Bake in preheated oven until tender, 2 1/2 to 3 hours. Remove from oven, and unwrap ribs; discard foil and drippings. Place ribs directly on wire rack; brush 1/2 cup barbecue sauce on top of each slab. Return to oven; bake at 275°F until ribs are tender and meat is pulling away from bones, 45 minutes to 1 hour.
  • Remove from oven; brush slabs evenly with remaining barbecue sauce. Increase oven temperature to broil, and return ribs to middle rack. Broil until sauce bubbles and starts to caramelize, 3 to 5 minutes. Remove from oven; let rest 5 minutes. Serve.


SMOKED BABY BACK RIBS SAUCE RECIPE - IMAGE OF FOOD …
2021-08-23 The 9 Most Por Rib Sauce Recipes. Pellet Grill Ribs Kansas City Style Vindulge. Big Green Egg Baby Back Ribs The Bbq Buddha. Smoked Baby Back Ribs An Easy Vindulge. Huli Ribs Kevin Is Cooking. Traeger bbq baby back ribs the grateful cooks traeger baby back ribs inspired by franklin bbq just one cook uncle richard s brown sugar honey smoked baby ...
From herewebuy.org


THE BEST BABY BACK RIBS RECIPE! HOW TO SMOKE …
THE BEST BABY BACK RIBS RECIPE! HOW TO SMOKE BABY BACK RIBS! SOUTHERN SMOKE BOSSFor business inquiries ONLY, such as company sponsors or reviews, please feel...
From youtube.com


SMOKED SOUTHERN BABY BACK RIBS RECIPES
2012-07-03 · “Big Green Egg” Southern Smoked Baby Back Ribs Recipe & Tutorial . LARGE The Large EGG is the most popular size and a favorite to handle the cooking needs of most … From bakedinthesouth.com Estimated Reading Time 4 mins. Prepare your ribs by removing the casing on underside. Apply Dry Rub generously to the meat side of the ribs. Now prepare …
From tfrecipes.com


RECIPE SMOKED BABY BACK RIBS TAGINE STYLE …
SMOKED BABY BACK RIBS | SOUTHERN BOY DISHES. 2014-07-01 · Combine sugar, paprika, chili powder, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. 3. Season ribs liberally on both sides with seasoning mixture. Wrap in plastic wrap and refrigerate for 2 hours. 4. Soak 4 or 5 … From southernboydishes.com See details » THE 9 MOST POPULAR RIB SAUCE RECIPES…
From tfrecipes.com


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