Chef Jim's Smoked Baby Back Ribs
For a showstopping entrée, there's nothing like a smoky, juicy rack of ribs. A savory rub gives ribs the ultimate combination of a crispy crust and succulent meat.
Servings and Ingredients
|3 tbsp.||packed Hy-Vee brown sugar|
|3 tbsp.||Hy-Vee paprika|
|2 tbsp.||Hy-Vee black pepper|
|1 tbsp.||Hy-Vee lemon pepper seasoning|
|1 tbsp.||Hy-Vee dried parsley flakes|
|1 tbsp.||Hy-Vee chili powder|
|1 tbsp.||Hy-Vee ground cumin|
|1 tbsp.||Hy-Vee sea salt|
|1 ½ tsp.||celery salt|
|1 ½ tsp.||Hy-Vee dried thyme|
|1 ½ tsp.||Hy-Vee onion powder|
|1 ½ tsp.||Hy-Vee garlic powder|
|2||(2 1/2 pounds each) racks loin back pork ribs (baby back ribs)|
|Hickory wood chips|
|Homemade BBQ Sauce or Hy-Vee barbecue sauce, optional|
- For the rub, in a small bowl stir together brown sugar, paprika, black pepper, lemon pepper seasoning, parsley, chili powder, cumin, sea salt, celery salt, thyme, onion powder and garlic powder.
- Pat ribs dry with paper towels and remove the silverskin, the thin white membrane covering the bones (see Tip). Sprinkle rub evenly on top and bottom of ribs and gently pat with hands.
- In a smoker, arrange preheated coals, wood chips and water in a water pan according to the manufacturer's directions. Add additional coals and adjust vents as needed to maintain about 240 degrees.
- Place ribs on a well-greased rack directly over water pan and cover or close smoker. Smoke for 3 hours or until ribs are tender and an instant-read thermometer inserted into the meat between the ribs reaches 185 degrees to 190 degrees, adding wood chips as needed to maintain smoke.
- Remove ribs from smoker. Cover loosely with foil and let stand for 20 minutes. Serve with Homemade BBQ sauce, if desired.
- Tip from Chef Jim: Removing the silverskin helps the smoke penetrate the meat on the bottom side of the ribs.
Amounts Per Serving
Vitamin A 35%
Vitamin C 0%
Hy-Vee Seasons Spring 2016.