Summer Smoked Ribs

To me summer is all about being around friends, barbecuing and getting outdoors. So naturally I started experimenting with smoking baby back ribs this summer. We have a medium sized weber smokey mountain smoker and I love it! Typically, we use whole lump charcoal and hickory wood for smoking but if you use a barbecue grill instead these will still turn out delicious. This is kind of the kitchen sink of rib recipes. Smoky, Spicy, a hint of sweet and tang this recipe will leave you full and satisfied and perhaps inspired to create your own summer meat creations.

 

The ingredients I use are as follows:

2-3 lbs baby back pork ribs

              Sprinkle spices on all sides of the ribs.

A splash of Vinegar

½ C Brown Sugar

¼ C Mustard powder  

3 T Coriander

Liberal sprinkle of Tarragon (dry is fine)

3T Turmeric

¼ C Garlic Powder

3T Curry powder

3T Crushed red pepper

3T Onion Powder

Liberal sprinkle of Chipotle pepper dried depending on the level of spice you like

¼ C Black pepper

¼ C Salt

¼ C Paprika

Liberal sprinkle of Basil dry

¼ C Cocoa Powder unsweetened  

Now this recipe isn’t an exact science. It came about by me digging through our spice cabinet and saying things like “cocoa why not!” and “curry toss her on there” this lead to a tendency I have of sprinkling this dry rub in layers of spices so the ribs are very colorful before proceeding. Though mixing them all together first may be easier, building yourself an even spice mix and then rubbing it onto the ribs, I just love doing it the other way. I like to let it sit and marinade in the dry rub for about 30 minutes to an hour to get all the juices flowing. It’s enough time to get the coals in the smoker hot and ready.

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This is the Weber smokey mountain smoker we use with great success

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I hot smoke our ribs at a steady 200 F for about 2-3 hours or until a thermometer reaches an internal temperature of at least 145 F. I go closer to 165-170 F because those succulent ribs start to get drippy and begin to break down, getting tender and juicy. This is a notable example of cook it until its done as opposed to an exact length of time. The heat in the smoker or on a grill, even low and slow can fluctuate so just be sure that it was cooked thoroughly. You get it; always be food safe. We have a bowl that comes with the smoker to add water to the smoking process and get some humidity in there. If you are barbecuing on a larger grill you could add a metal pan to one side to get a similar effect and introduce steam. This just adds moisture and keeps the ribs from getting dried out in such a long cooking process. I like to think of it as like a constant baste but with fat dripping into the bowl, and the sweet smell of meat and fire in the air. The perfect way to spend a summer afternoon. Oh and don’t forget beer!

 

Photo credit for smokey mountain grill picture: https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwjQw7CMs_vVAhXjrlQKHZouDbgQjRwIBw&url=https%3A%2F%2Fbravosdoor.com%2Fshop%2Fweber-charcoal-grills%2Fsmokey-mountain-cooker-smoker-18%2F&psig=AFQjCNGS7Oadnhtuzvz1dkoEwSD12jm3MA&ust=1504060218366176