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Memorial Day: Smoked Baby Back Pork Rib




Source of Recipe


The Batsey Boys


Recipe Introduction


"The Bastey Boys use "two and down" baby back ribs, which means that each rack of 12 or so ribs weighs 2 pounds or less. If you can only find bigger racks, add to your cooking time."



List of Ingredients




rack of 12 or so ribs weighing 2 pounds or less
2 tablespoons Rib Rub* per rack
16 fluid ounces Basting Sauce*
sauce to taste
charcoal and wood
a smoker or kettle grill


Recipe



Peel membrane off inside curve of the ribs and discard. Sprinkle Bastey Boys Rib Rub on each side of the racks. Let ribs sit at room temperature for an hour, until they begin to sweat, so the spices penetrate the meat. Meanwhile, prepare your fire and bring the smoker up to your desired temperature (see box). Every hour, flip and baste the ribs. If your smoker has cool and hot spots, rotate your ribs so they cook evenly. After 3 hours, sprinkle 1 more tablespoon of Rib Rub onto each rack. Remember -- opening the smoker releases heat, so open it only when you need to flip, baste, and tend the fire. Smoke the ribs about 6 hours, a little more or less depending on the size, weather conditions, and type of smoker. A meat thermometer inserted between two ribs will read 205 degrees F when they're done, but for the true test, pick them up with tongs and give them a shake. When done, the rack will begin to break apart.

If you like sauce, brush both sides of the ribs with a generous amount and put them back in the smoker for 5 minutes, just enough for the sauce to begin to congeal. Be careful: Most BBQ sauces have a high sugar content and can burn easily. You can also serve the sauce on the side.

RIB RUB---
6 tablespoons kosher salt
6 tablespoons brown sugar
6 tablespoons chili powder
3 tablespoons paprika
3 tablespoons black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon lemon pepper
1 tablespoon tarragon
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon ground mustard
1 teaspoon cumin
1 teaspoon cayenne

Mix all ingredients and store in an airtight container, away from heat and light


BASTING SAUCE---

2 cups apple cider
1 cup apple cider vinegar
1/2 cup good Southern sourmash
1/2 cup beer
1/4 cup Worcestershire sauce
1/4 cup Kahlua
juice of 1 lemon
2 tablespoons hot sauce
dash of salt

Mix together all the ingredients except Kahlua. Simmer 10 minutes in a medium saucepan. Remove from heat, add Kahlua, and cool. Store in an airtight container; refrigerate between uses.



NOTE: Never reuse sauce that has come into contact with meat.