Smoked baby back ribs are a delicious and easy way to enjoy ribs. This recipe uses a simple dry rub to flavor the meat, and then slow-smokes the ribs until they are tender and juicy. Serve with your favorite barbecue sauce for a perfect summer meal.
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1 - What you will love about this recipe
There are a few things you need to know when you smoke baby back ribs. First, the dry rub used to flavor the ribs is simple yet effective. Second, the ribs are slow-smoked in an apple cider vinegar bath, which gives them a deeper flavor and prevents them from drying out. Finally, these smoked baby back ribs can be served with your favorite barbecue sauce for an extra boost of flavor.
2 - Baby back ribs
As the name implies, baby back ribs come from the smaller, upper section of the rib cage. They are shorter and narrower than spareribs, and they have less fat and bone. This makes them more tender and easier to eat. Baby back ribs are a great choice for smoking because they don't take as long to cook as other cuts of ribs.
When choosing baby back ribs, look for ribs that are a uniform size and shape. The meat should be firm and pink, with a moderate amount of fat. Avoid ribs that have a lot of tough connective tissue or large areas of fat. Baby back ribs can be found in the meat section of most grocery stores.
3 - Using Kurobuta pork for this recipe
Kurobuta pork is a type of pork that is prized for its flavor and tenderness. It is made from the Berkshire breed of pig, and it has a higher fat content than other types of pork. This makes it ideal for smoking, as the fat will help to keep the meat moist and flavorful. Kurobuta pork can be found at specialty butcher shops, or you can order it online.
There are a few reasons why kurobuta pork is the best choice for this smoked baby back ribs recipe. First, the high fat content will help to keep the ribs moist and flavorful. Second, the flavor of kurobuta pork is unparalleled. It is sweet and rich, with a hint of apple. This makes it the perfect complement to the smoky flavor of the ribs. Finally, kurobuta pork is relatively lean, so you won't have to worry about the fat rendering out and making the ribs greasy.
If you're looking for the best possible meat to smoke baby back ribs, look no further than Snake River Farms kurobuta pork baby back ribs. You can find Snake River Farms kurobuta pork baby back ribs at specialty butcher shops, or you can order them online.
4 - tips to success
- Be sure to use a good quality pork to smoke baby back ribs.
When smoking baby back ribs, it is important to select a high quality pork. Kurobuta pork is the best choice, as it is flavorful and tender. However, other types of pork can also be used. Just be sure to select a pork that is fairly lean and has a good amount of fat. The fat will help to keep the ribs moist and flavorful during cooking. Smoke the ribs at a lower temperature (around 225 degrees Fahrenheit) for the entire cook. This will help to ensure tender, juicy ribs. To keep the ribs moist, wrap them in foil after they've been smoked. This will help to lock in the juices and prevent them from drying out. Serve the ribs with your favorite barbecue sauce. This will add an extra boost of flavor to the already delicious ribs.
- The dry rub used in this recipe is simple yet effective.
A simple dry rub is all that is needed to flavor these smoked baby back ribs. Be sure to coat the ribs evenly with the rub, and let them sit for at least 30 minutes before smoking. This will allow the flavors of the rub to penetrate the meat, and it will also help to keep the ribs moist during cooking. The key to a good dry rub is to use simple, quality ingredients. This smoked baby back ribs recipe uses salt, pepper, smoked paprika, and garlic powder. These spices will give the ribs a nice flavor without overwhelming them.
- Slow-smoking the baby back ribs is key to getting tender, juicy ribs.
One of the most important things to remember when smoking baby back ribs is to keep the temperature steady. If the temperature fluctuates too much, it can lead to dry, tough ribs. Smoke the baby back ribs at a lower temperature (around 225 degrees Fahrenheit) for the entire cook. This will help to ensure tender, juicy ribs. This recipe also calls for an apple cider bath. This will help to tenderize the meat. Cooking the ribs at the steady temperature in the apple cider vinegar bath is an important step in this recipe, so be sure not to skip it!
- To keep the baby back ribs moist, wrap them in foil after they've been smoked.
It is important to wrap the ribs in foil after they've been smoked because it will help to lock in the juices and prevent them from drying out. The foil will also help to keep the ribs moist and flavorful. Smoke the ribs at a lower temperature (around 225 degrees Fahrenheit) for the entire cook. This will help to ensure tender, juicy ribs.
- Serve the ribs with your favorite BBQ sauce.
Serve the ribs with your favorite BBQ sauce. This will add an extra boost of flavor to the already delicious ribs. There are many different types of BBQ sauce, and each one will add a different flavor to the ribs. If you're looking for a sweet and tangy sauce, we recommend Sweet Baby Ray's Original BBQ Sauce. This sauce is thick and rich, with a perfect balance of sweetness and acidity. It pairs perfectly with the smoky flavor of the ribs, and it will help to keep them moist during cooking. Serve the ribs with your favorite BBQ sauce to add an extra boost of flavor.
Follow these tips and you can be sure to get delicious ribs that fall off the bone.
5 - Baby back ribs on charcoal grill recipe
Ingredients
- Oak chunks (2-3 chunks per hour)
- Remote digital thermometer or instant-read thermometer
- 1 teaspoon Diamond Crystal Kosher Salt
- 1 tablespoon ground black pepper or white pepper
- 2 tablespoon Paprika, I recommend using sweet smoked Spanish paprika
- 1 teaspoon onion powder
- 1 teaspoon celery salt
- 1 tablespoon garlic powder
- 2 tablespoon brown sugar
- 2 tablespoon apple cider vinegar
- ¼ cup apple juice or cider
- 4 tablespoon of butter cubed
Instructions
- : Set up your grill/smoker following the manufacturer’s instructions and preheat to 225°F. Add the wood as specified by the manufacturer. To ensure that your meat has a perfect temperature throughout, you will need two things: an accurate thermometer and the patience of Job. If either one isn't available for whatever reason then this recipe is not going to work as well!
- : - Remove ribs from packaging, rinse, and pat dry; - Remove silver skin and trim off any excess sloppy bits from ribs; - Mix rub ingredients well and cover completely over ribs.
- : - Smoke ribs on smoker for 3 hours. - Lay out foil and lay ribs on top, adding butter, juice, and cider into foil and wrap ribs tightly in foil. - Cook in foil for another 2 hours.
- : - Open foil and baste ribs in cooking liquid, let set for 15 minutes. Baste another 2-3 times with cooking liquids, letting the juices “set” each time to forma crunchy bark. When ribs are crunchy to your preference, remove and let rest at least 15 minutes before slicing or serving. - Baste a thick layer of your favorite BBQ sauce over ribs, and let set while they cook on the smoker for about 15 minutes. The sauce will be sticky, not runny;
- : When ribs are crunchy to your preference, remove and let rest at least 15 minutes before slicing or serving.
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Notes
6 - Storage instruction
- In the freezer:
To store your smoked ribs in the freezer, first allow them to cool completely. Then wrap them tightly in freezer paper or plastic wrap, and place them in a freezer-safe container. Ribs will keep frozen for up to 3 months.
- In the fridge:
To store your smoked ribs in the fridge, first allow them to cool completely. Then place them in a covered container or wrap them tightly in plastic wrap. Ribs will keep refrigerated for up to 5 days.
7 - Best side dishes for my smoked baby back ribs
- Potato salad:
A creamy potato salad is the perfect side dish for smoked ribs. The potatoes will help to balance out the smokiness of the meat, and the creaminess of the salad will complement the rich flavor of the pork.
- Coleslaw:
A tangy coleslaw is another great option for smoked baby back ribs. The acidity of the cabbage will cut through the fat of the pork, and the crunchiness of the vegetables will contrast nicely with the tenderness of the meat.
- Baked beans:
Baked beans are a classic side dish for smoked baby back ribs. The sweetness of the beans will contrast with the smokiness of the meat, and they will help to round out the meal.
- Corn on the cob:
Corn on the cob is another great option for smoked baby back ribs. The sweetness of the corn will complement the smokiness of the meat, and the cob will help to soak up any excess fat.
- Green beans:
Green beans are a healthy option for smoked baby back ribs. The freshness of the beans will contrast with the richness of the pork, and they will help to lighten up the meal.
Conclusion
This recipe for smoked baby back ribs is perfect for any occasion. The ribs are tender and flavorful, and the smokiness of the meat is balanced by the sweetness of the applesauce and cider. The potato salad and coleslaw are perfect side dishes for this meal, and the baked beans and corn on the cob help to round out the meal.
Frequently Asked Questions
Any type of smoker will work for this recipe. However, we recommend using a charcoal smoker for the best flavor.
Yes, you can substitute another type of apple juice for the cider. However, the flavor of the cider will be more pronounced.
Yes, you can use another type of rub for this recipe. However, we recommend using a sweet and savory rub to balance out the smokiness of the meat.
Yes, you can use another type of BBQ sauce for this recipe. However, we recommend using a sweet and tangy sauce to balance out the smokiness of the meat.
The ribs should be cooked until they are tender and the meat is falling off the bone. However, we recommend cooking them for at least 2 hours to allow the flavor to develop.
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