Yield: 1 Servings
|3||Parts chili powder|
|3||Parts granulated sugar; (or brown sugar)|
|2||Parts seasoned salt; (such as Lawry's)|
|½||Part granulated garlic|
|½||Part coarse black pepper|
|2½ to||3 hours, depending on how well your smoker holds temperature. When|
Here's how we smoke baby back ribs at our deli/bbq. Tablespoon would be a good measure for 1 or 2 slabs.
Turn ribs with bone side up. Slip a screwdriver under the membrane on one of the middle ribs, and raise the membrane up enough to get your finger under it. Lift up and pull the entire membrane off. The importance of this step is two- fold; it lets the Rub penetrate both sides of the ribs and allows any fat under the membrane to render out during the smoking process (although baby backs are leaner than spareribs anyway.) Sprinkle rub liberally on both sides of the ribs and PAT it in == don't rub. Smoke with hickory, oak, apple, or any combination at 225 F. for about a two-tined fork placed into the meat between a couple of the center ribs will twist (and start to separate the ribs) easily, they are done.
Posted to EAT-L Digest by MLeach8515<MLeach8515@...> on Dec 6, 1997