Recipe by Secret Agent
This meal is the most requested by DH's buddies. Doing things the day before helps improve the final result. Mix up the rub a few days ahead, mix the baste the day before, make your sides the night before. We serve his Smoked Ribs with my low-carb cole slaw, Roasted Corn on the Cob on the Grill, Fantabulously Easy Baked Beans, and Yankee Corn Bread. They don't need BBQ sauce but we do serve it on the side for Sam's buddies. The smoking time is really subjective. If it's cold out or windy or if you use charcoal or electric, all these things affect the outcome so if you are a newbie smoker read your manual and follow the guidelines for the equipment. Sam has a meat smoker and a fish smoker so there seems to be a difference in his personal preferences. He uses charcoal and wood chunks in the meat smoker and a sawdust in the electric fish smoker. The formula for the Rib Rub is 2 parts sugar (brown is ok), 1/2 part salt, 1 part paprika, 1/2 part ground black pepper, and eyeball 1/12th part garlic powder and onion powder if you like. The amount in the recipe below will do two big racks so mix accordingly. The basting sauce can be put into a squeeze bottle if you like. Sam likes basting them with a silicone brush. Cooking time does not include overnight in the fridge. Hope you like them.
- 2 rack of ribs, cleaned of silver skin
- 1⁄2 cup sugar
- 1⁄4 cup paprika
- 2 tablespoons cracked black pepper
- 1⁄4 cup salt
- 1 tablespoon garlic powder
- 1 cup cider vinegar
- 3⁄4 cup soy sauce
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons Coleman's dry mustard
- 1 tablespoon minced garlic (or one teaspoon garlic powder)
- 1 small shallot, minced (optional)
Directions See How It's Made
- Prepare the ribs and rub generously with the Rib Rub mixture. The amount shown should do two racks. Fold them in half and put into two gallon zip lock baggies and stow in the refrigerator overnight.
- Soak your wood chunks overnight.
- Mix the basting sauce the night before.
- Prepare the smoker and put the ribs into the smoker racks, add the soaked wood chunks (we use hickory) and smoke for 4 hours or more, adding wet chunks of wood as needed.
- Baste the ribs with the sauce and grill them turning often and basting constantly.
- You can also do them in the oven for fall off the bone meat - After grilling just baste them, wrap them tightly in foil, put onto a sheet pan and cover the pan with more foil. Bake them for two hours at 300 degrees F.