Had the day off for Election Day so I threw ribs on the smoker this morning for lunch with a couple friends, with enough leftovers to fill out this week’s lunches. This is 1 rack of ribs, split between the three containers.
They cooked for 2.5-3 hrs at 300F. It’s almost on the edge of overcooked but still pretty moist for baby back ribs. Overall, very pleased!
**The Rub**
* 1/4 c. paprika * 1/4 c. brown sugar * 2 Tbsp crushed fennel seeds * 1 Tbsp coarse-ground black pepper * 2 Tbsp ground coriander * 1 Tbsp ground cumin * 1/2 Tbsp cayenne pepper
This much rub is plenty to cover 4 racks of ribs (2-3 lbs each) if you like a thicker bark. If you season with a little restraint it will go farther.
**Prep**
* Remove silverskin from bottom of ribs (optional) * Rinse off any bone shards along the cuts from the butcher (they put these things through a band saw) * Slather some yellow mustard on each rack of ribs – squirt it on then spread it thin by hand. This helps the rub stick. * Salt the ribs, about 1 Tbsp kosher salt per rack. Get more salt on the meat side than the bone side * Dust the rub over the ribs top and bottom. Press it on and make sure it’s well stuck to the meat.
Then you cook it! Everyone has an opinion on how to smoke ribs. Some people stick with 225-250F which can take 6+ hrs. some swear by the “3-2-1 method.” Some bump up to 275F. I shot for 300F because I was short on time. My smoker uses charcoal for heat, plus a few chunks of hickory for smoke.
Today was the first time in ages that I’ve done ribs so I can’t offer an informed opinion, I’m just happy they turned out reasonably well. Good bark, decent moistness. Cooking this hot they keep a little more chew – not falling off the bone but definitely not tough.
**The Greens** – I 100% cheated. They’re just canned Southern style seasoned turnip greens.
1 Comment
Had the day off for Election Day so I threw ribs on the smoker this morning for lunch with a couple friends, with enough leftovers to fill out this week’s lunches. This is 1 rack of ribs, split between the three containers.
They cooked for 2.5-3 hrs at 300F. It’s almost on the edge of overcooked but still pretty moist for baby back ribs. Overall, very pleased!
**The Rub**
* 1/4 c. paprika
* 1/4 c. brown sugar
* 2 Tbsp crushed fennel seeds
* 1 Tbsp coarse-ground black pepper
* 2 Tbsp ground coriander
* 1 Tbsp ground cumin
* 1/2 Tbsp cayenne pepper
This much rub is plenty to cover 4 racks of ribs (2-3 lbs each) if you like a thicker bark. If you season with a little restraint it will go farther.
**Prep**
* Remove silverskin from bottom of ribs (optional)
* Rinse off any bone shards along the cuts from the butcher (they put these things through a band saw)
* Slather some yellow mustard on each rack of ribs – squirt it on then spread it thin by hand. This helps the rub stick.
* Salt the ribs, about 1 Tbsp kosher salt per rack. Get more salt on the meat side than the bone side
* Dust the rub over the ribs top and bottom. Press it on and make sure it’s well stuck to the meat.
Then you cook it! Everyone has an opinion on how to smoke ribs. Some people stick with 225-250F which can take 6+ hrs. some swear by the “3-2-1 method.” Some bump up to 275F. I shot for 300F because I was short on time. My smoker uses charcoal for heat, plus a few chunks of hickory for smoke.
Today was the first time in ages that I’ve done ribs so I can’t offer an informed opinion, I’m just happy they turned out reasonably well. Good bark, decent moistness. Cooking this hot they keep a little more chew – not falling off the bone but definitely not tough.
**The Greens** – I 100% cheated. They’re just canned Southern style seasoned turnip greens.