"Rubbed with sugar and spices, these ribs have a good kick to them. Balance their heat by brushing them with a sweet-and-sour Bourbon-Bacon Barbecue Sauce. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a baking sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), and an oven thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this recipe we recommend... read moreRubbed with sugar and spices, these ribs have a good kick to them. Balance their heat by brushing them with a sweet-and-sour Bourbon-Bacon Barbecue Sauce. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a baking sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), and an oven thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this recipe we recommend apple chips, but any wood will do. Wood chips can be purchased at most hardware stores and grocery stores during the summer months, or online. Game plan: The ribs need to smoke for about 1 1/2 hours. During the last 15 minutes, slather them with barbecue sauce. They can be made ahead and reheated over low heat in a smoker or oven. This recipe was featured as part of our smoking project...."
INGREDIENTS
•
moked Barbecue Baby Back Ribs Recipe
•
By Jill Santopietro
•
328
•
Email
•
SAVE TO PROFILE 358
•
5.0
•
(7)WRITE A REVIEW
•
Difficulty: Medium | Total Time: 3 hrs 30 mins | Makes: 3 racks, about 45 ribs
•
Rubbed with sugar and spices, these ribs have a good kick to them. Balance their heat by brushing them with a sweet-and-sour Bourbon-Bacon Barbecue Sauce.
•
Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposab
•
A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online.
•
Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden w
•
Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this recipe we recommend... read mor
•
INGREDIENTS
•
3 tablespoons kosher salt
•
2 tablespoons packed dark brown sugar
•
2 tablespoons chili powder
•
2 tablespoons smoked paprika
•
1 1/2 teaspoons freshly ground black pepper
•
1 teaspoon cayenne pepper
•
1 teaspoon ground cumin
•
1 teaspoon garlic powder
•
1 teaspoon ground mustard
•
3 (2- to 3-pound) racks baby back pork ribs
•
3 tablespoons vegetable oil
•
3 cups apple wood chips, plus more as needed
•
8 quarts lump charcoal, plus more as needed
•
2 cups Bourbon-Bacon Barbecue Sauce
•
INSTRUCTIONS
•
Combine the salt, sugar, and spices in a small bowl, using a fork to break up any chunks; set aside.
•
Remove the thin membrane attached to the underside of the ribs by sliding the tip of a paring knife under the membrane and pulling it up and off with your hands. Rinse the racks, pat dry with paper towels, and set on a baking sheet.
•
Rub the ribs all over with the vegetable oil, then evenly sprinkle with the spice mix. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 8 hours. When ready to cook, remove the ribs from the refrigerator and let them come to r
•
Meanwhile, soak the wood chips in a bucket of water for at least 15 minutes.
•
Prepare the grill: Remove the cooking grate and set it aside. Fill a chimney starter three-quarters of the way with charcoal, then pour the unlit charcoal onto one side of the charcoal grate. Using tongs, stack the charcoal in a slight slope against
•
Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate. Use tongs to stack the lit coals on the pile. Top the lit charcoal with another cup of drained, damp wood chips (you should have 1 more cup of wood chips left for regulatin
•
Place the ribs on the cooking grate bone side down, over the drip pan (not over the flaming charcoal). If all three rib racks do not fit, cut one rib rack in half and wedge it against the side, making sure it does not sit over the lit charcoal. Cook,
•
At this point, the smoke will start to die down. Carefully remove the steam pan and transfer the cooking grate (with the ribs on top) to a heatproof surface. Add the remaining 1 cup drained wood chips to the charcoal. Return the cooking grate to the
•
Slather some barbecue sauce over the ribs and cook for 15 minutes more (for a total of 1 1/2 hours). Check for doneness by lifting up one end of a rib rack. The rack should bend slightly in the middle. (The meat should not fall off the bone. It shoul
