BLACKENED SMOKED BABY BACK RIBS

By Beefman-2

BLACKENED SMOKED BABY BACK RIBS

Ingredients

• 6 RACKS OF RIBS
• BLACKENED RUB
• 3 TBSP PAPRIKA
• 3 TBSP GROUND MUSTARD
• 2 TSP GROUND THYME
• 2 TSP ONION POWDER
• 2 TSP GARLIC POWDER
• 2 TBSP BROWN SUGAR
• 2 TSP SALT
• 1 TBSP BLACK PEPPER
• 1 TSP CAYENNE PEPPER
• 1 TSP ANCHO CHILI PEPPER
• 1 TSP CHIPOTLE PEPPER
• 1 TSP CALIF. CHILE PEPPER
• 1 TSP GROUND NUTMEG
• 1 TSP GROUND CUMIN

Preparation

Step 1

DOUBLE THE RUB RECIPE MIX IN A BOWL AND PLACE INTO AN AIR TIGHT CONTAINER.

PREPARE THE RIBS. REMOVING THE MEMBRANE FROM THE BACK SIDE OF THE RIBS. CUT THE RIBS SHORT ENOUGH TO FIT ON YOUR SMOKER RACKS.

APPLY RUB TO RIBS WITH A MEDIUM COAT ON BOTH SIDES OF THE RIBS.

PLACE INTO TUPPERWARE TYPE CONTAINER PLACE COVER ON AND INTO FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND PLACE ON COUNTER AS YOU PREPARE YOUR SMOKER.

PREPARE YOUR SMOKER TO COOK AT 225 F LET WARM UP 30 TO 45 MINUTES. PREPARE YOUR CHIPS. USE ONE OF THE FOLLOWING. MISQUITE, HICKORY, MAPLE, OAK.

SMOKE FOR NO MORE THEN 3 HOURS, THEN CONTINUE TO SMOKE TILL TENDER AND DONE.

TIPS:

1) AFTER THE SMOKING PROCESS APPLY TWO COATS OF YOUR FAVOURITE BBQ SAUCE AND LET CARAMELIZE.

2) AFTER APPLY BBQ SAUCE ,, WRAP IN FOIL AND CONTINUE IN YOUR SMOKER FOR ANOTHER 1 TO 2 HOURS,,, REMOVE, LET STAND 10 MINUTES AND ENJOY