“Smokin’ Baby Got Back Ribs” is a culinary delight that embodies the essence of indulgence and flavor mastery. Picture succulent, fall-off-the-bone pork ribs meticulously smoked to tender perfection, each bite bursting with a symphony of smoky, sweet, and savory notes.
The journey begins with premium-quality pork ribs, carefully selected for their meaty richness and marbled texture. These ribs are lovingly seasoned with a proprietary blend of spices, ensuring every inch is infused with layers of taste that awaken the palate.
Next comes the art of smoking. Slow and low is the mantra here, as the ribs are expertly smoked over a blend of hickory and apple woods. This process imparts a deep, smoky essence that envelops the meat, creating a tantalizing aroma that beckons from the smoker.
Throughout this slow cooking process, the ribs are basted with a house-made barbecue sauce, adding a sticky glaze that caramelizes to perfection. This sauce strikes the perfect balance between tangy and sweet, complementing the natural flavors of the pork without overpowering them.
When the ribs are finally ready, they emerge from the smoker with a glistening mahogany bark and tender meat that pulls effortlessly from the bone. Each rack is a work of culinary art, a testament to the patience and skill required to achieve barbecue perfection.
Served alongside classic sides like coleslaw, cornbread, and baked beans, “Smokin’ Baby Got Back Ribs” is not just a meal—it’s an experience. It’s a celebration of craftsmanship and tradition, where every bite tells a story of dedication to the craft of barbecue.
So whether you’re savoring these ribs at a backyard barbecue, a rustic smokehouse, or a bustling restaurant, prepare to be transported by the irresistible allure of “Smokin’ Baby Got Back Ribs”—a true feast for all the senses.
Ingredients:
5-6 lb pork baby back ribs
RUB
3 Tbsp kosher salt
3 Tbsp brown sugar
Tbsp garlic, granulated
Tbsp onion, granulated
Tbsp cumin, ground
Tbsp chili powder
2 Tbsp paprika, sweet mild
Tbsp chipotle powder
tsp coriander, ground
tsp black pepper
BASTE
2 c apple cider
2 Tbsp olive oil, extra virgin
1 large lemon juice, fresh
1/2 c barbecue sauce
1/2 c jack daniels whiskey
Directions:
1. Rub a generous amount of rub on ribs. Make sure they are evenly coated. Wrap ribs with plastic wrap and refrigerate over night.
2. Prepare Grill: I use a propane powered smoker. Soak wood chips for at least 30 minutes. I use a mixture of hickory and oak chips. Fill the water pan with apple cider, beer or liquid of choice. Smoker temperature should be between 250-275 degrees. (If using a charcoal grill, place charcoal and/or wood chunks on one side of the grill and place the water pan underneath the the ribs on the grill rack. Maintain the grill temperature by changing out charcoal and wood as needed.)
3. Baste ribs after the first hour as needed, to keep the ribs nice and moist. Change wood chips every 1 1/2 hours. Smoke for 4 hours until ribs are tender. Remove from smoker and cover with foil