Best 3 Smoken Baby Back Ribs Recipes
**Discover the Art of Perfectly Smoked Baby Back Ribs: A Culinary Journey from Preparation to Perfection**
Prepare to embark on a tantalizing culinary adventure as we delve into the world of smoked baby back ribs. Famously known for their tender meat and smoky flavor, these ribs are a beloved dish enjoyed by barbecue enthusiasts worldwide. This comprehensive guide will take you through every step of the process, from selecting the perfect ribs to creating a mouthwatering rub, and finally, achieving that perfect smoky flavor through various cooking methods.
Whether you prefer the classic charcoal smoker, the convenience of an electric smoker, or the portability of a pellet smoker, we've got you covered. We'll provide detailed instructions for each method, ensuring that you achieve the best results regardless of your equipment. Along the way, you'll discover tips for selecting the right wood chips, maintaining the ideal temperature, and monitoring the cooking process to achieve fall-off-the-bone tenderness.
But that's not all! This article also offers a collection of tantalizing recipes to elevate your smoked baby back ribs to new heights of flavor. From the classic dry rub to more adventurous options like a sweet and spicy glaze or a tangy barbecue sauce, these recipes will transform your ribs into a culinary masterpiece.
So, fire up your smoker, gather your ingredients, and let's embark on a journey to create the most delicious smoked baby back ribs you've ever tasted. Get ready for a symphony of flavors that will leave your taste buds dancing and craving more.
BABY BACK RIBS, SMOKED TO PERFECTION
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
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
Provided by Food Network Kitchen
Time 6h45m
Yield 6 servings
Number Of Ingredients 13
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.
BAKED BBQ BABY BACK RIBS
If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
- Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
- Generously apply coating of dry rub to all sides of rib rack.
- With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
- Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
- Increase oven temperature to 350 degrees F (175 degrees C).
- Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
- Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
- Cut rack into individual rib segments and serve with more barbeque sauce.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g
Tips:
- Selecting the Right Ribs: Choose high-quality baby back ribs with good marbling and a uniform thickness for even cooking.
- Preparing the Ribs: Remove the membrane from the back of the ribs for better seasoning penetration and a more tender bite.
- Applying the Rub: Use a flavorful rub that complements the smoky flavor of the ribs. Apply it liberally, ensuring it covers all surfaces.
- Smoking Technique: Use a smoker or grill set up for indirect heat cooking to achieve a smoky, tender result. Maintain a consistent temperature between 225°F and 250°F.
- Wrapping the Ribs: Wrapping the ribs in foil or butcher paper during the cooking process helps tenderize them and keeps them moist. Do this after about 2-3 hours of smoking.
- Basting the Ribs: Baste the ribs with a mixture of melted butter, brown sugar, and your favorite barbecue sauce during the last 30 minutes of cooking for a glossy, caramelized finish.
- Resting the Ribs: Let the ribs rest for about 15-20 minutes before serving to allow the juices to redistribute, resulting in more tender and flavorful meat.
Conclusion:
Smoking baby back ribs is a delightful culinary experience that yields tender, smoky, and flavorful ribs that are perfect for any occasion. By following these detailed tips and carefully executing each step of the process, you can create mouthwatering smoked baby back ribs that will impress your friends and family. Remember to choose high-quality ribs, apply a flavorful rub, smoke them at a consistent temperature, wrap them for tenderness, baste them for a caramelized finish, and let them rest before serving. With a bit of practice and patience, you'll be able to master the art of smoking baby back ribs and enjoy this delectable dish whenever you desire.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
