Hickory-Smoked Baby Back Ribs

Ingredients for Hickory-Smoked Baby Back Ribs

• 5 tablespoons (75 mL) packed brown sugar

• 3 tablespoons (45 mL) kosher salt

• 2 tablespoons (30 mL) sweet smoked paprika 4 teaspoons (20 mL) ancho chilli powder

• 1 tablespoon (15 mL) paprika

• 1 tablespoon (15 mL) onion powder

• 1 tablespoon (15 mL) freshly cracked black pepper 2 teaspoons (10 mL) dried thyme leaves

• 6 racks baby back ribs, about 2.7kg (2.7 kg)

• 4 medium chunks hickory wood, soaked in water for at least 2 hours (if using a charcoal grill) or 950ml (1 L) hickory wood chips, soaked in water for at least 2 hours (if using a gas grill)

• 180ml (185 mL) apple cider

• 120ml (125 mL) ketchup

• 45ml (45 mL) red wine vinegar

• 1 tablespoon (15 mL) Dijon mustard

• 2 teaspoons (10 mL) light soy sauce

• 1 teaspoon (5 mL) Worcestershire sauce

• 1 teaspoon (5 mL) molasses

• 1/2 teaspoons (2 mL) ancho chilli powder

• 1/2 teaspoons (2 mL) ground cumin

• 1/2 teaspoons (2 mL) minced garlic

• 1/4 teaspoons (1 mL) freshly ground black pepper

For the ribs, stir together the sugar, salt, smoked paprika, chilli powder, regular paprika, onion powder, black pepper and thyme. Set aside.

With a small, sharp knife, release the edge of the membrane on the back of each rack of ribs. Grasp the edge with needle-nose pliers or a piece of paper towel and peel the membrane off the rack. (If you leave the membrane on, the ribs will be chewy.)

Spread the dry rub all over each rack of ribs until completely coated. Make sure you press the dry rub into the meat. This is where your flavour is going to come from. Arrange the ribs in a rib rack, with all the racks facing the same direction. A rib rack has 8 slab compartments, looks like a rack of coat hangers and can be purchased at most barbecue stores.

Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a low temperature of around 250 to 149°C (120 to 150°C) to grill the ribs. For gas grills, preheat the grill to low then turn off one side of the grill to achieve indirect heat. Place a drip tray on the cooler side of the grate and half fill the pan with warm water or the beer of your choice.

Drain 2 chunks of hickory, place them on top of the charcoal and set the grate in place. For gas barbecues, place half of the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill. Wait for the hickory to start to smoke.

Place the rib racks over indirect heat as far from the heat as possible, with the bone sides facing toward the heat. Close the lid and close the top vent on a charcoal grill about halfway. This will maintain a temperature between 250 and 149°C (120 and 150°C). Cook the ribs for 2 hours.

Once the ribs are on, it’s time to start working on the barbecue sauce. If you have a side burner this can be done outside. If you don’t, go inside and use your stove top to simmer your sauce. Combine all the ingredients in a small saucepan set over medium heat. Simmer for 20 to 30 minutes or until the sauce reaches a glaze consistency. Remove the saucepan from the heat and set aside to cool.

The first batch of charcoal should be cooling down after 2 hours. Now is the time to use your chimney starter and get another batch of charcoal lit. Add the remaining wood chunks to the coals to get a little more smoke. If using a gas grill, wrap the remaining chips in foil and place directly on the hotter side of the grate. Close the lid and grill for another 2 hours. Make sure to come back every hour on the hour to check the temperature and to add more charcoal, if necessary. In the last hour of grilling, your ribs will start to show signs of cooking all the way through. When the meat pulls back from the bone, the ribs are almost ready. Baste the ribs with the barbecue sauce during the last 5 to 10 minutes of cooking. I like to tent my ribs before serving, so take them off the grill and let them rest, loosely covered with foil, for 10 minutes.

Haftungsausschluss

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