Baby back ribs, done the 3-2-1 way. Comes out good, real good, let’s make this every weekend good. Trust me, you won’t be sorry you made these. They are every bit as good as the picture makes them look.
Serves: 2 (easy to scale, add more racks of ribs)
Time: 7 hours start to finish
| Mise en Place |
| STAPLES |
RUBS |
| 1 cup |
ketchup |
1 recipe |
rib rub #2 |
| 1/4 cup |
apple cider vinegar |
MEAT |
| 2 tbs |
worcestershire sauce |
1 rack |
baby backs |
| 1 tbs |
lemon juice |
|
|
| 1 tbs |
dijon mustard |
|
|
| 2 tbs |
brown sugar |
|
|
| 1 tsp |
cumin, toasted and ground fine |
|
|
| 1/2 tsp |
cayenne |
|
|
| 1 tsp |
black pepper |
|
|
| 1/2 tsp |
onion powder |
|
|
| 1/2 tsp |
garlic powder |
|
|
| 1 tsp |
soy sauce |
|
|
| |
apple cider vinegar, for spritz |
|
|
| Equipment |
| 1 |
smoker, 225 |
| 1 |
saute pan |
| 1 |
spritzer |
| 1 |
pastry brush |
| Directions |
| Step |
Action |
| 1 |
trim those ribs |
| 2 |
rub those ribs |
| 3 |
fiddle with the smoker till it’s ready |
| 4 |
put those ribs on |
| 5 |
fill spritzer one part cider vinegar, one part water |
| 5 |
wait 1 hour, then spritz every 30 minutes till you hit the three hour mark |
| 6 |
meanwhile, mix ketchup with the rest of the stuff in the saute pan |
| 7 |
heat on high till bubbly, then kill heat and cover with foil |
| 8 |
once the ribs have cooked 3 hours, get out a big piece of foil (or two next to each other) and spritz them down |
| 9 |
lay the ribs onto the foil and the close up tightly. if there is a tear, wrap another piece of foil around it to close. |
| 10 |
put ribs back on smoker and cook 2 hours |
| 11 |
evac ribs from foil and put back on smoker. warning, there will be alot of juice. |
| 12 |
using the pastry brush, paint sauce on top of the ribs. |
| 13 |
raise temp to 275 and smoke 1 additional hour |
| 14 |
evac ribs to cutting board, let rest 15 minutes |
| 15 |
slice between bones and serve |
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