Baby Back Ribs
 

Ok Smoke guru's. I just bought a cheap (Brinkman Smoke and Grill Gourmet) electric smoker and I'm ready to attack my first slab of ribs. I've got the 2 lb slab of ribs and the smoker. Give me some direction.

When did you put the ribs on, and when are you planning on eating them?

I haven't done anything with them yet, and I plan on eating them at kickoff tomorrow

Make a rub.

Here is a basic recipe that will be more than you need.

From Steve Raichlen:


1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons coarse salt
1 tablespoon hickory-flavored salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Put it in a bowl or a jar and mix really well. Store any leftover in a jar in a cabinet, it will keep for quite a while.

You're just a wee little baby. Get in my belly!!!!!!!!!!!!
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I usually rub them the night before and store in the fridge. Any BBQ rub will do, once you get the hang of cooking them then you can start making rubs. I have never used an electric smoker, so take this for what it is worth. I usually smoke my ribs for 6 to 8 hours. Keep your temp @ 225. Make a mop; (lots of ideas on the net...usually fruit juice, vinegar and other spices) let the ribs smoke about two hours then start putting the mop on every 40-45 minutes.

To speed up cooking after about 3 or 4 hours you can wrap the ribs in foil. Once you wrap the ribs don't add any more mop.

THis is just one man's simple way to do ribs...there are a lot of good ideas from members on this board. Best of luck to you...smoking is a great (tasting) hobby.

To prepare the ribs:

First, pull away the paper like membrane on the back. I use a paper towel for this. You may need to get it started by pulling it loose with the blade of the knife.

Next, season the ribs generously with the rub. You can do this the day of cooking but the night before is better. Wrap then in plastic or put them in big ass plastic bag.

Plug it in. Season ribs. Put ribs in. Walk away.

Hopefully those ribs don't have injected phophates

Prepare ribs as described in this video:

http://www.virtualweberbullet.com/loinbackribprep.html

Rub ribs with some plain yellow mustard.

Sprinkle on some rub. You can use a store bought rub or make your own.

something like this would work.

2 Tablespoons paprika
1 Tablespoon kosher salt, finely ground
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1-1/2 teaspoons mustard powder
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons cayenne pepper

Leave em' in the fidge over night.

Set your cheater to 220 or so. I use the 3-2-1 method. 3 hours on the smoker using the wood of your choice. After 3 hours, wrap in foil with a few ounces of apple juice and cook for 2 more hours. Check the ribs. They should be pulling back from the bone a bit, and getting a little loose. Put 'em back on the smoker without the foil for another hour to dry 'em out. Optionally you can apply BBQ sauce the last 15 minutes.

They shouldn't be terrible, but you'll probably have to tweak your technique and try a few methods before you become satisfied. Ribs are not easy, IMO.

From that point I may not be much help as I have never used an electric smoker. For two racks of ribs using charcoal I usually plan about 4-5 hours cook time at about 225 degrees. I sometimes wrap them in foil for the last hour or so. If you like your ribs sauced, it is best to do that at the very end. Do it over (or under) heat to get a nice glaze.

Actually for Baby Backs, you might want to change that to 2-2-1

The good news, Bill Lundberg, is that you will almost certainly enjoy your ribs no matter what recipe/technique you follow. And you'll enjoy them even more as you practice with your new toy.

Thanks for the advice. One backwards thing about the smoker.. It doesn't have a thermometer, I have no idea how hot it gets. Anyone have any experience with these?

http://www.basspro.com/webapp/wcs/st...ite=image_link

Any pointers?

Get at remote reading thermometer. Something like this:

http://www.target.com/Redi-Check-Rem.../dp/B0000AQL24

Figure out a way to put the probe in your cooking temperature such that it isn't touching any metal. Then you'll know the temp. Later, the termometer will be very useful for tracking the temperature of other cuts of meat, like a pork butt or brisket. Ribs I just do by look and feel.

Is it legal to use an electric smoker on BBQ?