Vegetable oil, plastic wrap, heavy duty foil, 8 oz wood chips, liquid smoke, beer/apple juice and meat thermometer along with your favorite Rub and BBQ sauce.
Preparation Rinse, remove membrane and trim fat
Coat lightly with vegetable oil
Rub in 2 TBS of rub on each side
Wrap in plastic wrap and place in fridge for min of 1 hour or overnight
Preheat smoke and test temp, it should be at 225 F, add water with liquid smoke to smoker
Add 4 oz of dry wood chips to smoker
Cook Time Put ribs on racks with meat side up
30 min In 30 minutes add another 4 oz of wood chips, no more wood chips after this time
1 Hour In another 30 minutes move ribs around in smoker to even cooking, keep meat side up
(The next two “The Texas crutch” steps can be skipped if smoking pork baby back ribs, competition smoking it is a must)
2 hours Remove ribs one rack at a time, Boat wrap in heavy duty foil with ½ cup apple juice or beer. Cook wrapped ribs in smoker for 30 – 60 minutes
3 hours Remove ribs from foil and place back into smoker for another 30 minutes or so.
3 ½ – 4 hours Test to see if done, rib meat should be around 165 F. if you do not have a meat thermometer lift a rack of ribs and see if crust cracks.
Wrap in foil if not ready to eat.
When ready to eat
Paint sauce on ribs, then caramelize sauce and ribs on hot grill (do not burn)
Cut into individual ribs, layer ribs on plate alternating directions, 3 ribs per layer.
Serve ribs, passing additional sauce alongside.
2 tbsp ground cumin
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp chili powder
1 tbsp cayenne pepper or “Slap Ya Mama” Cajun spice
2 tbsp salt
2 tbsp ground pepper
2 tbsp paprika
1 cup brown sugar
Mix well and store in an air tight container.
Kent’s Classic KC Barbecue Sauce
Yield: 6 cups. Preparation: 15 minutes Cooking: 15 minutes
2 tablespoons American chili powder
1 teaspoon ground black pepper
1 teaspoon table salt
2 cups ketchup
1/2 cup yellow ballpark-style mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup dark molasses
1/4 cup honey
1 teaspoon hot sauce
1 cup dark brown sugar (you can use light brown sugar if that’s all you have)
3 tablespoons vegetable oil
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced
1 teaspoon of liquid smoke.
Secret optional ingredients: Add 2 tablespoons of tamarind paste, Pineapple or Habanero chile
1) In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don’t have to mix thoroughly.
2) Over medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.
3) Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it. Remember, it is going on meat and will be cooked once again. Strain it if you don’t want the chunks of onion and garlic. I prefer leaving them in. They give the sauce a home-made texture. You can use it immediately, but I think it’s better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.