Tuesday, August 11, 2015

Smoked Baby Back Ribs


These smoked baby back ribs are tender and finger licking yummylicious!

My husband bought a new smoker and we have been enjoying it to the max! It's only been 2 months since we bought it and we have been entertaining non-stop and showing off our cooking skills. If you are thinking of buying one, Master Built is the one to get!

After trying out different home made rub recipes (wet and dry), I think the dry one is the best to use for smoking meat. I finally made use of all the dried herbs I bought and some actually were given to me as gifts. I just started mixing whatever I have in the pantry (got some ideas from other bloggers and the show Grill Master) and added some surprises. 


video


I hosted a BBQ lunch for one of my girlfriends' birthday this past weekend and they loved the ribs I smoked. I paired 3 racks with grilled vegetables (Red Okras, Purple Cauliflower, White Eggplants and Yellow/Green Zucchinis) and some heirloom tomato salad.

Start grilling and enjoy the rest of the summer!



3 Full Rack of Ribs

DRY RUB INGREDIENTS:

6 Tbsp brown sugar
4 Tbsp sea salt
4 tsp freshly ground black pepper
4 Tbsp garlic powder
4 tbsp cayenne pepper
4 tbsp dried oregano

4 tbsp dried cumin
4 tbsp dried celery seeds

Instructions
Mix salt, brown sugar and spices together. Set aside
Turn spare ribs back side up and remove membrane.
Sprinkle half the seasoning mix all over the top of the ribs and gently rub or press the mix into the meat so that it adheres well. Place the meat in a plastic bag or container and refrigerate for several hours or overnight. The longer time in the fridge, the more the seasonings penetrate the meat, which will result in more flavorful meat!

Preheat your smoker to 225-230F and start the smoke going.
Place ribs in the smoker and smoke for about 5-5.5 hours. At this point the ribs should be close to being ready. Take the ribs out, generously brush with BBQ sauce and smoke for additional 30-40 minutes or serve without the BBQ sauce and give your guests a variety of sauces to choose from. 


No comments: