Smoked Baby Back Ribs
Smoked Baby Back Ribs takes approximately 6 hours and 45 minutes from beginning to end. For $2.44 per serving, you get a main course that serves 6. One portion of this dish contains about 55g of protein, 61g of fat, and a total of 852 calories. 17 people were impressed by this recipe. Head to the store and pick up apple, apple cider vinegar, kosher salt, and a few other things to make it today. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a spectacular spoonacular score of 81%. If you like this recipe, you might also like recipes such as Smoked Baby Back Ribs, Smoked Barbecue Baby Back Ribs, and Paprika-and-Ancho-Rubbed Smoked Baby Back Ribs.
Servings: 6
Preparation duration: 45 minutes
Cooking duration: 360 minutes
Ingredients:
1 apple, quartered
1 tablespoon apple cider vinegar
1 cup apple juice or cider
2 racks baby back ribs (about 3 pounds each)
1 tablespoon chili powder
2 teaspoons ground cumin
Kosher salt
1 lemon, halved
1/4 cup packed light brown sugar
1 teaspoon mustard powder
1 tablespoon paprika
Vegetable oil, for brushing
2 tablespoons Worcestershire sauce
Equipment:
roasting pan
ziploc bags
bowl
grill
knife
Cooking instruction summary:
Special equipment: 8 to 10 cups mesquite wood chips Small spray bottle 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.
Step by step:
1. Special equipment: 8 to 10 cups mesquite wood chips Small spray bottle
2. Prepare the ribs (see below).
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Remove the ribs from the grill and let rest 5 minutes before slicing.
How to prep your ribs
1. 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.
Nutrition Information:
covered percent of daily need
