Classic Barbecue Ribs
smoker
BobIngredients
- 3 racks of spare ribs
- Rub
- 2T kosher salt
- 2T paprika
- 4tsp granulated garlic
- 4tsp pure chili powder
- 2tsp freshly ground black pepper
- 1tsp ground cumin
- Barbecue Sauce
- 3/4c apple juice
- 1/2c ketchup
- 3T cider vinegar
- 2tsp soy sauce
- 1tsp Worcestershire sauce
- 1tsp molasses
- 1/2tsp pure chili powder
- 1/2 tsp granulated garlic
- 1/4tsp freshly ground black pepper
- Mop
- 1c apple juice
- 3T cider vinegar
- 2T unsalted butter
- 2T barbecue sauce (above)
Instructions
- Mix the rub ingredients
- Prepare the ribs. The Weber cookbook recommends peeling the membrane off the back of the ribs, but I don't think it's worth the effort. Blot the meat to remove the juices from the bag. Apply the rub to both sides (putting more on the meaty side). Do not press the spices into the surface of the meat. Put the ribs back in the refrigerator for a few hours.
- Prepare the smoker. Put warm water in a water pan. Use pellets with hickory. Smoke at 225º for about an hour.
- During the first hour of cooking, mix the barbecue sauce ingredients and simmer over medium heat for a few minutes, then remove the saucepan from the heat.
- In another saucepan, mix the mop ingredients. Simmer for a few minutes, and remove the heat.
- Every hour, apply the mop to the ribs.
- After 3 hours of cooking, check to see if any rack is ready to come off the smoker. They are done when the meat has shrunk back from the bones by 1/4 inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. Not all racks will cook in the same amount of time.
- Lightly brush cooked ribs with some sauce, transfer to a baking sheet and lightly cover with aluminum foil. Let rest for 10–15 minutes before serving.