Ribs on the smoker. Seriously, does it get any better than that?
It has been about a month since the last time I made ribs and the kids have been pestering me for about two weeks, so I decided it was time. If you have never cooked baby back ribs on a smoker, you need to try it. Its not hard at all, but it can be a little time consuming. Prepping the ribs takes about a half hour the night before. Starting the smoker takes about 30 minutes. Then the ribs smoke for about 5 hours. But let me tell you, it certainly is worth it.
PREPPING THE RIBS.
I used a pack of those cryovac sealed ribs. Open the package, pull out the ribs and rinse them off with cold water.
Then you need to remove the membrane on the backside of the ribs. It blocks the dry rub, which means it blocks flavor from getting to the ribs, and we can’t have anything block flavor.
I usually slide a fork tine along one of the bones to lift the membrane.
Just get it lifted enough to get a finger under there, then start peeling it off.
Once the membrane is removed I cut off any large hunks of fat. Do not trim off all the fat, that’s flavor and most of it will cook off anyway. Just trim the big pieces and any hard pieces of fat you may find.
Now that its trimmed, its time for the dry rub. Use plenty of dry rub. Now is not the time to be stingy.
I used my favorite dry rub and I would tell you whats in it, if I could. You see I made this one up by taste, as I normally do. I will measure it out soon and get an actual recipe posted. basically it contains sea salt, brown sugar, smoked garlic powder, paprika, cayenne pepper, black pepper, and a couple of other things that I cannot recall at the moment, but I will get the recipe soon.
After you rub them up good, you need to wrap them in plastic wrap and foil. Wrap them tight and throw them in the fridge overnight.
I used my UDS smoker with charcoal and some wood chunks. I start the smoker with a charcoal chimney.
Then pour it into the basket I made.
Then I pop the center section on. (this smoker is a little different than most UDS smokers, but I will do a post showing my build later) Once the center section is on and the temp is adjusted to 225 degress, I put the ribs on the grate.
They will go for about 2.5 hours like that. Here is a picture at the 2.5 hour mark.
They look and smell good.
Now its time to wrap them in foil and throw them back on the smoker for about 1.5 hours.
Then I unwrap them, sauce them up pretty good, and put them back on the smoker to tighten up for about an hour. Any sauce you like will work. I did not make my homemade sauce this time, instead I used a jar of Sweet Baby Rays.
Look how nice they look.
And the smell is just incredible!
Be careful when you cut the ribs. Use a very sharp knife or you will shred the bark coating. I use an electric knife and it cuts absolutely perfect ribs.
The only thing left is to plate them and eat them!