After removing the membrane wash and dry the ribs. Coat liberally with rub and refrigerate over night.
Check for doneness at 3 1/2 hours. The meat should be pulling away from the bone but not falling off the bone.
These are tasty ribs. I made them for Father's Day this weekend. The ribs had plenty of meat on them.
The key to this type of cooking is not to be in a hurry. The results of waiting while the ribs slow smoke is worth the time. Slow and low is the attitude here. A constant temperature is also important; 225' is perfect for ribs. My smoker maintains a constant temperature with a heating element below the smoker box that can be dialed in to 100-250' and hold the selected temperature as long as needed. These ribs can be done on a barbeque grill with indirect heat and using soaked wood chips rather than wood chunks. I used a combination of Oak & Hickory wood chunks in the smoker box. I basted them with sauce on the grill to glaze the sauce into the meat during the final 1/2 hour of cooking.
I served the ribs with baked beans, roasted Yukon Gold potatoes and a fruit salad. As for a wine we had a Gustafson Family Vineyards 2007 Dry Creek Mountain Petite Sirah. This is great little winery on top of the mountain above Dry Creek Valley in the Healdsburg wine country area. A great spot for a picnic and gorgeous view of the valley and lake below. My youngest daughter and I landed on it while attending a mushroom foraging class a couple of years ago.
- 7 lb pork baby back ribs (2 large racks)
- 1 cup Basic BBQ rub (link is below)
- 1 cup Basic BBQ sauce (link is below)
- 6 oz wood chunks (I used a combination of Oak & Hickory)
- Remove the tough membrane on the bottom side of the ribs. This can be tricky sometimes but stick with it as it is really necessary. It allows the dry rub to penetrate both sides of the ribs. Also if left on the ribs will be tough when biting into the cooked membrane.
- Wash and dry the ribs. Liberally coat the ribs with dry rub. Rub the seasoning into the pork with your hands. Marniate in plastic bags in the refrigerator over night.
- Preheat the smoker with 6 oz of wood chunks to a temperature of 225'
- Rub more seasoning into the ribs and load into the smoker. Smoke for 3 1/2 hours at 225'. Resist the tempatation of looking to see how things are going. If you're lookin you ain't cooking and you are loosing valuable smoke.
- Preheat a barbeque grill so that coals are at medium high heat when the ribs are fully smoked.
- Check the ribs for doneness at 3 1/2 hours. They should be pulling away from the bone but not falling off the bone. They may look cremated but they are not. Transfer the ribs to the preheated grill and cook meat side down over indirect heat for 15 minutes with the cover on. Turn the ribs over and baste with BBQ sauce and cook about 7 minutes. Turn and baste the other side and cook cover for another 8 minutes.
- The ribs are ready to serve. Provide more sauce at the table and lots of moist paper towels.
|Amount Per Serving||%DV|
|Serving Size 340g|
|Recipe makes 8 servings|
|Calories from Fat 182||35%|
|Total Fat 20.15g||25%|
|Saturated Fat 6.93g||28%|
|Trans Fat 0.0g|
|Total Carbs 11.33g||3%|
|Dietary Fiber 0.2g||1%|