| Ok lets get started on the basics and using whats | | | | have spent ample time rubbing the ribs, put them in a |
| available in the the average household. | | | | shallow pan and cover with foil. Put them in the |
| First, we need to establish the three common | | | | refrigerator and let the meat rest overnight if |
| methods of backyard cooking: 1. Grilling: Cooking over | | | | possible. |
| direct heat at high temperatures 2. Bar-B-Que: | | | | There are several types of smokers: Gas, Electric |
| Cooking over indirect heat at med to high | | | | and Traditional.( Pit, usually with a firebox on the side |
| temperatures 3.Smoking: Cooking over indirect heat | | | | for indirect heat.) I prefer the traditional method, |
| at low temperatures. (Below 235F) This is the | | | | however it is challenging to keep it in the optimal |
| method we are going to focus on for this article. | | | | smoking temperature range. Your temperature should |
| Smoking meats in my opinion yields the highest flavor | | | | be no higher than 240 degrees with the ideal being |
| and quality in meats but especially ribs. | | | | right around 225 F for the best results. I use charcoal |
| This article specifically deals with baby back loin ribs. | | | | and I add wood chunks and wood chips that have |
| Traditionally "back ribs" are only considered "baby" if | | | | been soaked overnight directly to the coals. You can |
| they weigh less than 1.75lbs however it is a loose | | | | use a chip-tray that rests on or right above the coals. |
| term that normally applies to all "back loin ribs" taken | | | | Remember, dry wood produces sweeter smoke, |
| from high on the hog's back by the loin. Select racks | | | | however, they burn very fast so be sure to have a |
| that are fairly close in weight when cooking multiple | | | | steady supply on hand. I prefer Hickory for milder |
| racks to ensure even cooking among them all. Look | | | | meats such as chicken and pork and mesquite for |
| for marbling of the fat within the meat, however, | | | | stronger flavored meat like beef. However, you can |
| any exterior fat excess can be trimmed off prior to | | | | experiment and use whichever suits you best. Apple, |
| smoking. Another important tip is to remove the | | | | White oak, and pecan are some other excellent and |
| membrane or "fell" from the bone side of the rack. It | | | | mild wood smoke options. |
| is a tough,and semi-transparent membrane and | | | | The use of a chimney type charcoal fire starter is a |
| removing it allows the spices and smoke to | | | | very useful tool in order to have hot coals ready to |
| penetrate into the meat and also makes the meat | | | | add to the firebox to maintain optimal temperature |
| tender. To remove, simply start at the narrow end | | | | of 225F-235F. It also eliminates the taste and health |
| of the rack and use a knife to lift a small portion, | | | | risks associated with petroleum based lighter fluids. |
| then use a paper towel to grip the slippery | | | | Over your firebox and wood chips, you should have |
| membrane and pull. Sometimes it comes off in one | | | | a water pan and then the actual grille with the ribs |
| piece, other racks are slightly more challenging. The | | | | smoking above that. Remember, the smoking |
| removal of the fell becomes easier with practice and | | | | temperature should always maintain around 225 and |
| it is ALWAYS worth the extra effort. | | | | that should have the water right around boil and |
| The first step is in establishing the rub. The rub is vital | | | | most importantly, steaming. The resulting steam keep |
| to the resulting flavor and it can be tweaked and | | | | the smoke "wet" and the humidity inside of the grill |
| customized according to your preferences. Basic rub | | | | high which prevents the ribs from drying out. |
| ingredients consist of brown sugar, pepper, garlic | | | | Here is a tip on the water pan, if the water |
| power, onion powder, paprika, cumin and cayenne | | | | evaporates to the point where you must replenish it, |
| powder to taste. There are many many different | | | | a good tip to remember is to boil some water in a |
| varieties and different seasonings to experiment with | | | | sauce pan on the stove and then bring it out and |
| such as chili powder, canning salt, Cajun seasonings | | | | carefully pour it into the water pan to replenish the |
| and whatever else your creative mind can conceive | | | | supply in the smoker. This will save the amount of |
| but for now, stick to those basic ingredients until you | | | | time it would take to heat that water to steaming |
| develop a knack for turning out consistent results on | | | | and will result in an uninterrupted supply of humidity |
| the smoker. | | | | inside the smoker. |
| Now back to the rub... brown sugar, pepper, garlic | | | | After 3 to 4 hours of smoking and maintaining the |
| power, onion powder, paprika, cumin and cayenne | | | | temperature in the 225F range, the ribs should be |
| powder to taste. Rinse the ribs and then pat dry | | | | done. I strongly recommend using an instant food |
| with a paper towel. Next, combine all ingredients of | | | | thermometer to insure internal cooking temperature |
| the rub in a small bowl and begin rubbing the ribs. The | | | | of 190F. |
| more thorough and vigorously that you rub the | | | | The next step is preparing side dishes and enjoying |
| seasonings into the meat, the more effective it | | | | some of the most delicious and rewarding dishes you |
| becomes. The idea you should have is to rub it INTO | | | | have ever made! Enjoy! |
| the meat and not just rubbing it on top. After you | | | | Now you know how to smoke baby back ribs! |