Ingredients
- 6 RACKS BABY BACK RIBS
- MEMPHIS RB
- 1/2 cup paprika
- 1/4 cup garlic powder
- 1/4 cup mild chili powder (use medium or hot to kick up the heat)
- 3 tablespoons salt
- 3 tablespoons black pepper
- 2 tablespoons onion powder
- 2 tablespoons celery seeds
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 3 teaspoons cumin
- 2 teaspoons dry mustard
- 2 teaspoons ground coriander
- 2 teaspoons ground allspice
Preparation
Step 1
MIX RUB 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