Smoked Baby Back Ribs
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
5 hrs
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Total Time
6 hrs
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Servings
12
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Calories
660 kcal
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Course
Main Course
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Cuisine
American
Smoked Baby Back Ribs
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Amazing Smoked Baby Back Ribs! The smokiness from the charcoal added another layer of flavor to the dish.
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Ingredients
- 6 racks pork baby back ribs (2 lbs/907 g per rack)
For Dry Rub
- ¼ cup sugar
- ¼ cup Diamond Crystal kosher salt
- 2 Tbsp brown sugar (packed)
- 4 tsp chili powder
- 2 tsp ground cumin
- 1 tsp Accent (optional)
- 1 tsp cayenne pepper
- 1 tsp freshly ground black pepper
- 1 tsp garlic (granulated)
- 1 tsp onion powder
For BBQ Sauce
- KC Masterpiece BBQ Sauce
- honey
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Instructions
- Gather all the ingredients.
- Trim excess fat and extra meat so the rib thickness is even throughout.
- Place slabs of ribs inside a roasting pan.
- Mix dry rub ingredients together thoroughly.
- Generously sprinkle a layer over the ribs.
- Allow the marinated ribs to sit at room temperature for 1 hour before cooking. The salt in the rub draws moisture from the meat, forming a red ruby liquid covering the surface (see below).
- After applying the dry rub, you can start preparing the smoker because it takes a while for the smoker to sustain consistent temperature. The directions below is for a water pan smoker and specifically the Web “Smokey Mountain Cooker”. If you have a different smoker the end result might not turn out the same, adapt cooking time and method based on your manufacture’s direction.
- John made a few changes to the original recipe to make the smoking process easier. First he bought a larger water pan so he doesn’t have to refill water while smoking, and two, cover up the pan with aluminum foil so the cleaning will be a breeze. If you use the standard water pan make sure it stays filled during the smoking process. If you refill with cold water it could affect the smoker temperature so try to use hot water.
- This recipe requires 12-15 pound of charcoal. Light up charcoal in a chimney starter (do not use charcoals pre-soaked in lighter fluid). For direction on how to use a chimney starter, view the video here.
- After the charcoal burns for about 15 minutes, pour into smoker.
- Immediately add another chimney of "unlit" charcoal on top.
- Place the wood chunk on top of the charcoal.
- When the smoke wood starts catching on fire, assemble the cooker. Put the water pan in place and fill it with cool tap water. Close all three bottom vents, but set the top vent fully open and leave it that way during the entire cooking process.
- Allow the smoker to sit for about an hour before adding the ribs to the cooker. It’s not required but it is much easier to smoke with a rib rack.
- When the temperature is stable at 225°F, add rib to smoker. Do not add rib before the temperature is consistent.
- After three hours, open the cooker for the first time and turn the ribs over.
- Replace the lid and open the bottom vents to increase the cooker temperature to 250-275°F (121-135ºC). Check if the meat is done after 1 more hour and every 30 minutes thereafter. The ribs will be done when they have a nice, brown color and the meat passes the “tear test.” Tear test - Take hold of two adjacent bones toward the middle of the slab and give them a pull. If the meat offers a bit of resistance but then tears easily, you know the ribs are done just right.
- Sauce the ribs on both sides with a mixture of 5 parts KC Masterpiece Original Flavor barbecue sauce to 1 part honey. Serve immediately.
Notes
- The recipe is slightly adapted from Virtual Webber Bullet.com originally from Mike Scrutchfield's recipe and cooking procedure, which won the prestigious title "Best Ribs in the Universe" aka BRITU at the 1996 American Royal Invitational, the 1993 American Royal Open Bar-B-Que contest as the “Overall Grand Champion”, and "Reserve Grand Champion" at the 1994 American Royal Open.
Nutrition Information
Show Details
Calories
660kcal
(33%)
Carbohydrates
5g
(2%)
Protein
55g
(110%)
Fat
47g
(72%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
8g
Monounsaturated Fat
20g
Trans Fat
1g
Cholesterol
197mg
(66%)
Sodium
1004mg
(42%)
Potassium
727mg
(21%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
253IU
(5%)
Vitamin C
1mg
(1%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 5g | 2% |
| Protein | 55g | 110% |
| Fat | 47g | 72% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 197mg | 66% |
| Sodium | 1004mg | 42% |
| Potassium | 727mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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