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Notes:
6
Pork
Smokin’ Succulent Baby Back Ribs
Soaking meats in a solution of water or other liquids, salt and sugar leads to incredibly moist
cooked meats and poultry. The process, called BRINING requires advanced preparation, but is
usually worth the wait.
cooked meats and poultry. The process, called BRINING requires advanced preparation, but is
usually worth the wait.
Brining these ribs overnight makes them extra moist, but the step can be eliminated if time is
short.
short.
Extra Gear A Rib Rack helps keep ribs separate and allows you to fit more ribs on your
C
C
4
cooking rack.
Day 1
4 racks baby back ribs, approximately 4 to 6 pounds
4 quarts water
1 cup sea or kosher salt
1 cup brown sugar
4 quarts water
1 cup sea or kosher salt
1 cup brown sugar
Remove the membrane from the back side of each rack of ribs, pulling with a paper-towel
in your hand to maintain a good grip. Combine brine ingredients in an 8-quart stainless
steel stock pot or divide 1 quart water, 1/4 cup salt and 1/4 cup sugar in each of 4 heavy
duty 2-gallon zip-top freezer bags (this makes it easy to store the ribs in the refrigerator
overnight). Add all four racks of ribs to the stock pot or add one rack to each freezer
bag. Push ribs down into brine, cover the pot or seal the bags and refrigerate overnight.
in your hand to maintain a good grip. Combine brine ingredients in an 8-quart stainless
steel stock pot or divide 1 quart water, 1/4 cup salt and 1/4 cup sugar in each of 4 heavy
duty 2-gallon zip-top freezer bags (this makes it easy to store the ribs in the refrigerator
overnight). Add all four racks of ribs to the stock pot or add one rack to each freezer
bag. Push ribs down into brine, cover the pot or seal the bags and refrigerate overnight.
Day 2
1/4 cup freshly ground black pepper
1/4 cup salt
1/4 cup ground paprika
1/4 cup brown sugar
1 handful apple wood or hickory chunks
Water
Apple juice in a spray bottle
Your favorite barbecue sauce, optional
1/4 cup salt
1/4 cup ground paprika
1/4 cup brown sugar
1 handful apple wood or hickory chunks
Water
Apple juice in a spray bottle
Your favorite barbecue sauce, optional
Remove the ribs from the brine and pat dry with paper towels. Discard brine. Combine
the black pepper, salt, paprika and brown sugar in a bowl. Sprinkle 1/4 of the rub over
each rack, coating the front and the back side of each rack well. Massage the rub in with
your hands. Place ribs on a large baking sheet and set aside while you light your C
the black pepper, salt, paprika and brown sugar in a bowl. Sprinkle 1/4 of the rub over
each rack, coating the front and the back side of each rack well. Massage the rub in with
your hands. Place ribs on a large baking sheet and set aside while you light your C
4
.
Place the wood chunks in a bowl, cover with water and set aside to soak.
Preheat C
4
to 200-220ºF
Drain the wood chunks and sprinkle a few over the hot coals. Return the rack to the
C
C
4
. Add ribs to the smoker, overlapping slightly. Close dome, top damper almost com-
pletely closed and the bottom damper halfway closed. Smoke ribs for 3 to 4 hours,
adding additional wood chunks after each hour and spritzing hourly with some of the
apple juice. Brush with barbecue sauce, if desired, during the last 15 minutes of cooking.
adding additional wood chunks after each hour and spritzing hourly with some of the
apple juice. Brush with barbecue sauce, if desired, during the last 15 minutes of cooking.
Makes 4 slabs of baby back ribs, serving 4 to 8 adults
Document3 10/5/04 11:35 AM Page 6