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Pork Recipes
My method of cooking baby back ribs
I started learning to cook ribs with a basic rib rub recipe. As we became active in bbq competitions and as our skill and knowledge increased, we began to tweak the rub to fit our own tastes and when we did, our bbq contest results improved. Now when I cook ribs, I use The BBQ Guy's "Original Spice Rub".
I usually rub the ribs the night before I want to cook them and leave them in the refrigerator wrapped in Saran wrap to season for several hours. I have been smoking my baby backs at 220-230 degrees on my WSM for 4 1/2 - 5 hours in a Weber Rib Rack using apple chunks or hickory chunks for flavor. I have had my best luck using 1/2 a chimney of lump charcoal and getting it grayed over before placing it in the cooker on top of about three fire starting chimneys full of unlit lump.
I use a stem thermometer placed through the top vent to monitor temperature. On hot days I will start off with much less lit charcoal to allow my cooker to slowly come up to a temperature of 225 degrees. If it gets too hot, I add a little ice to keep things calmed down. I put the ribs on and if all works according to plan I shut the bottom vents and leave the top vents open and then I am at the desire temperature. If I am still too hot I place foil around the door opening to form a gasket, which seems to seal up the air intake a little bit on my WSM. I don't open the lid for 3 hours then I spot check the meat temp with an instant read thermometer. I have this process where it works pretty consistently for me.
Here are some notes from a recent rib cook that turned out well.
10/8 9:30 p.m. I just finished preparing three slabs of ribs for smoking tomorrow. I sprinkled them front and back with The BBQ Guy's Original Spice Rub and put them back in the refrigerator to let them marinade overnight.
10/9 9:30 a.m. I started a 1/2 charcoal chimney full of Royal Oak and added the lit charcoal to the unlit lump in the WSM.
9:50 a.m. The WSM has reached 200 degrees and I add the ribs, two racks on the top rack and one on the bottom rack.
11:50 p.m. I wrapped the ribs in foil, meat side down on a goohy mixture of dark brown sugar and honey. I also added a few ounces of cherry juice. I usually use a grape juice/apple juice mixture, but didn't have any on hand.
1:00 p.m I unwrapped the ribs from the foil and check for doneness. The meat is beginning to pull away from the bone and the bones will separate from the meat with a slight tug by the fingers. I brushed the ribs with honey and sauce and let them continue to cook for another 20 minutes to firm the sauce.
1:20 p.m. I removed the ribs from the smoker.
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